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Top view of a bubbling cauldron filled with hearty beef stew with potatoes and carrots

Witch’s Cauldron Beef Stew

Rich and hearty beef stew simmered with vegetables and herbs—a fall recipe that feels like magic in a bowl.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 6 servings
Course: Dinner, Stew
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Meat & Broth
  • 2 pounds beef chuck cut into 1-inch cubes
  • 4 cups beef broth low sodium if preferred
  • 1 cup dry red wine optional
Vegetables & Flavoring
  • 3 large carrots peeled and sliced
  • 2 large potatoes peeled and cubed (Yukon Gold or Russet)
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 2 tbsp tomato paste
  • 2 bay leaves
  • 1 tsp dried thyme or 2 sprigs fresh thyme
  • Salt & freshly ground pepper to taste
Thickening & Finishing Touches
  • 2 tbsp all-purpose flour or cornstarch for gluten-free
  • 2 tbsp butter
  • fresh parsley for garnish (optional)

Equipment

  • Dutch Oven
  • Wooden Spoon
  • Knife

Method
 

  1. In a large heavy pot, heat oil over medium-high. Brown beef on all sides, seasoning with salt & pepper. Remove and set aside.
  2. Lower heat to medium. Add onion and cook until softened (~4 minutes). Add garlic and sauté for another minute.
  3. Add tomato paste, bay leaves, and thyme. Stir and cook for 1 minute.
  4. Pour in red wine (if using), scraping the pot to deglaze. Let simmer 1 minute.
  5. Return beef to pot. Add broth, carrots, and potatoes. Bring to a boil.
  6. Reduce heat, cover, and simmer on low for 1.5 to 2 hours, until beef is fork-tender.
  7. If thicker stew is desired, mix flour with cold water to make a slurry and stir in during the last few minutes of cooking.
  8. Remove bay leaves. Stir in butter for richness. Adjust seasoning. Garnish with parsley and serve hot.

Notes

Serve with crusty bread or in a bread bowl. Can be frozen for later use. For slow cooker: after browning and sautéing, cook on low 5–6 hours.