Description
Witch’s Cauldron Beef Stew is a hearty, spooky twist on a classic comfort food — perfect for Halloween or cozy fall nights. Tender chunks of beef simmer in a rich, savory broth with potatoes, carrots, and herbs, creating a magical, melt-in-your-mouth meal straight from the cauldron.
Ingredients
- 2 lbs beef stew meat, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 carrots, sliced
- 3 potatoes, peeled and cubed
- 2 stalks celery, chopped
- 2 tablespoons tomato paste
- 1/4 cup all-purpose flour
- 4 cups beef broth
- 1 cup red wine (optional, or substitute with broth)
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Pat the beef dry with paper towels and season with salt and pepper.
- In a large pot or Dutch oven, heat olive oil over medium-high heat. Sear the beef in batches until browned on all sides. Remove and set aside.
- In the same pot, add chopped onions and cook for 3–4 minutes until softened. Stir in garlic and cook for 30 seconds.
- Add tomato paste and flour, stirring well to coat the onions and form a thick paste.
- Pour in the red wine (if using) to deglaze the pot, scraping up any browned bits from the bottom. Simmer for 2–3 minutes.
- Add beef broth, Worcestershire sauce, thyme, rosemary, bay leaves, carrots, potatoes, and celery. Return the seared beef to the pot and stir to combine.
- Bring to a boil, then reduce heat to low. Cover and simmer gently for 1 ½ to 2 hours, stirring occasionally, until the beef is tender and the stew has thickened.
- Remove bay leaves and adjust seasoning with salt and pepper to taste.
- Ladle into bowls or a “cauldron” for a spooky presentation, and garnish with fresh parsley.
Notes
- For extra thickness, mash a few potato cubes into the broth near the end of cooking.
- To make it Halloween-themed, serve in black bowls or mini cauldrons and garnish with puff pastry ‘witch hats.’
- Can be made ahead — stew tastes even better the next day after flavors meld.
- Freeze leftovers for up to 3 months in airtight containers.
- Prep Time: 20 mins
- Cook Time: 2 hrs
- Category: Main Course
- Method: Stovetop Simmering
- Cuisine: American