Print

Witch’s Cauldron Beef Stew Recipe

Print Recipe

★★★★★

4.7 from 83 reviews

Witch’s Cauldron Beef Stew is a hearty and flavorful dish, perfect for cozy gatherings. Tender beef stew meat simmers slowly with rich beef broth, red wine, fresh vegetables, and aromatic herbs. This stew brings a comforting depth of flavor, served traditionally in hollowed-out bread bowls for a magical presentation.

Ingredients

Scale

Beef Stew

  • 1 lb beef stew meat
  • 2 cups beef broth
  • 1 cup red wine
  • 3 carrots, sliced
  • 2 potatoes, cubed
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 tsp dried thyme
  • 1 bay leaf
  • Salt and pepper to taste

For Serving

  • Hollowed-out bread bowls (optional)

Instructions

  1. Prepare the Ingredients: Begin by chopping the onion, slicing the carrots, and cubing the potatoes. Mince the garlic cloves thoroughly to release their flavor.
  2. Brown the Beef: In a large pot or Dutch oven over medium-high heat, brown the beef stew meat on all sides to seal in the juices, about 5-7 minutes. Remove the browned meat and set aside.
  3. Sauté Aromatics: In the same pot, add the chopped onion and minced garlic. Cook until softened and fragrant, about 3-4 minutes.
  4. Add Tomato Paste and Liquids: Stir in the tomato paste and cook for 1-2 minutes. Then pour in the red wine to deglaze the pot, scraping browned bits off the bottom. Allow the wine to reduce slightly, about 3-5 minutes.
  5. Add Broth and Seasonings: Return the beef to the pot. Add beef broth, sliced carrots, cubed potatoes, dried thyme, bay leaf, salt, and pepper. Stir gently to combine.
  6. Simmer the Stew: Bring the stew to a boil, then reduce heat to low. Cover and let it simmer gently for 1.5 to 2 hours, or until the beef is tender and vegetables are cooked through.
  7. Final Touches: Remove the bay leaf, taste, and adjust seasoning as desired. If the stew is too thin, simmer uncovered for a few more minutes to thicken.
  8. Serve: Ladle the hot stew into hollowed-out bread bowls if desired, or serve in deep bowls with crusty bread on the side for dipping.

Notes

  • For a thicker stew, mix a tablespoon of flour or cornstarch with cold water and stir into the stew during the last 10 minutes of cooking.
  • Red wine can be substituted with extra beef broth if preferred.
  • Make this stew a day ahead for enhanced flavor; it reheats beautifully.
  • Use a heavy-bottomed pot such as a Dutch oven for even cooking and better flavor development.

Keywords: beef stew, hearty stew, slow simmered beef, red wine stew, comfort food, stew in bread bowl, autumn recipes

Find it online: https://busyrecipe.com/witchs-cauldron-beef-stew-recipe/