why make this recipe
Witch’s Cauldron Beef Stew is a hearty and comforting dish that warms you from the inside out. Perfect for chilly days or spooky gatherings, this stew combines tender beef with vegetables in a rich broth. It’s a great way to feed a crowd or enjoy leftovers for days. Plus, the whole house will smell amazing while it’s cooking!
how to make Witch’s Cauldron Beef Stew
Ingredients:
- 2 lbs beef stew meat
- 4 cups beef broth
- 1 onion, diced
- 3 carrots, sliced
- 3 potatoes, diced
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 tablespoons olive oil
Directions:
- Heat olive oil in a large pot over medium heat.
- Add the beef stew meat and brown it on all sides.
- Remove the beef and set it aside.
- In the same pot, add the diced onion and cook until it becomes translucent.
- Stir in the minced garlic and cook for another minute.
- Add the tomato paste, thyme, rosemary, salt, and pepper, mixing everything well.
- Return the beef to the pot and add the beef broth.
- Bring the mixture to a boil, then reduce the heat to low and cover the pot.
- Let it simmer for about 1.5 to 2 hours until the beef is tender.
- Add the carrots and potatoes, cooking for an additional 30-40 minutes.
- Adjust the seasoning if needed and serve hot.
how to serve Witch’s Cauldron Beef Stew
Serve Witch’s Cauldron Beef Stew in big bowls with some fresh bread on the side. It is perfect for dipping. You can also add a sprinkle of fresh herbs on top for extra color and flavor.
how to store Witch’s Cauldron Beef Stew
To store leftover stew, let it cool down completely. Then, place it in an airtight container and keep it in the fridge. It will last for 3 to 4 days. You can also freeze the stew in a freezer-safe container for up to 3 months.
tips to make Witch’s Cauldron Beef Stew
- For extra flavor, you can sear the beef on high heat before adding other ingredients.
- Feel free to add other vegetables like peas, beans, or corn for variety.
- If you like a thicker stew, mix a tablespoon of cornstarch with cold water and stir it in during the last few minutes of cooking.
Make-Ahead, Freezer & Reheat
Make ahead (best flavor): Cook through step 10, cool, then chill overnight. Reheat gently next day; flavors deepen.
Freeze: Cool completely. Portion into freezer bags/containers (leave 1–2 cm headspace). Freeze up to 3 months. Thaw in the fridge, then reheat on low, adding a splash of broth/water as needed.
Reheat: Stovetop low simmer 10–15 min; add a little broth if thick.
variation
You can make a slow cooker version by following the same steps and adding all the ingredients into the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until everything is tender.
FAQs
Can I skip browning the beef?
You can, but searing adds deep flavor. If skipping, bump tomato paste to 3 Tbsp and deglaze the pot with ¼ cup broth or wine for extra fond.
What size should I cut the beef?
Chunks about 1½ in (4 cm) hold shape yet get tender after 2 hours.
Can I add peas or green beans?
Yes—stir in 1 cup frozen peas or blanched green beans during the last 5–8 min so they stay bright.
No tomato paste—now what?
Use ½ cup canned crushed tomatoes, or 1 Tbsp ketchup in a pinch (it adds sweetness; balance with a splash of vinegar).
Alcohol-free swap for the red-wine riff?
Use ½ cup pomegranate or grape juice + 1 tsp red wine vinegar.
How do I double the recipe?
Use a Dutch oven 6–7 qt. Brown beef in batches so you don’t steam it. Simmer time may increase 10–15 min; add extra broth as needed.
Witch’s Cauldron Beef Stew
Ingredients
Main Ingredients
- 2 lbs beef stew meat
- 4 cups beef broth
- 1 onion, diced
- 3 carrots, sliced
- 3 potatoes, diced
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- to taste Salt and pepper
- 2 tablespoons olive oil
Instructions
Cooking
- Heat olive oil in a large pot over medium heat.
- Add the beef stew meat and brown it on all sides.
- Remove the beef and set it aside.
- In the same pot, add the diced onion and cook until it becomes translucent.
- Stir in the minced garlic and cook for another minute.
- Add the tomato paste, thyme, rosemary, salt, and pepper, mixing everything well.
- Return the beef to the pot and add the beef broth.
- Bring the mixture to a boil, then reduce the heat to low and cover the pot.
- Let it simmer for about 1.5 to 2 hours until the beef is tender.
- Add the carrots and potatoes, cooking for an additional 30-40 minutes.
- Adjust the seasoning if needed and serve hot.