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Witch’s Cauldron Beef Stew

Hearty fall stew made with tender beef, vegetables, and herbs simmered in a savory broth. Perfect for cozy dinners or festive gatherings.
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Prep Time 20 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 35 minutes
Servings: 6 Servings
Course: Main Course
Cuisine: American
Ingredients Method

Ingredients
  

For the Stew:
  • 2 pounds beef chuck cut into cubes
  • 3 tablespoons olive oil
  • 1 large onion chopped
  • 3 carrots sliced into thick rounds
  • 3 medium potatoes peeled and diced
  • 3 cloves garlic minced
  • 4 cups beef broth
  • 1 cup red wine optional, can sub with more broth
  • 2 tablespoons tomato paste
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons dried thyme
  • 2 bay leaves
  • Salt and black pepper to taste
Optional Add-ins:
  • 1 cup mushrooms halved
  • 1 cup frozen peas added at the end
  • ½ teaspoon smoked paprika
  • Fresh parsley for garnish

Method
 

  1. Brown beef cubes in olive oil.
  2. Sauté onions, garlic, and carrots. Stir in tomato paste and Worcestershire.
  3. Add wine, simmer to reduce. Pour in broth, potatoes, thyme, and bay leaves.
  4. Simmer covered for 2 hours until beef is tender.
  5. Stir in mushrooms or peas, adjust seasoning.
  6. Serve hot with fresh parsley and bread.