Witch’s Cauldron Beef Stew Recipe

Prep Time: 20 minutes
Cook Time: 1 hour 40 minutes
Total Time: 2 hours

This Witch’s Cauldron Beef Stew is a hearty and comforting dish, perfect for cozy fall dinners and winter recipes. Packed with tender beef, root vegetables, and aromatic herbs, it embodies the essence of fall comfort food.

This recipe is straightforward and ideal for those looking for kitchen witch recipes or delicious stew recipes to warm up chilly evenings. It’s a great addition to your list of fall dinner ideas.

Hearty Beef Stew for Fall and Winter

A hearty beef stew with carrots and potatoes in a rustic kitchen setting, garnished with parsley.

This beef stew features succulent pieces of beef simmered with carrots, potatoes, and onions in a rich broth, creating a satisfying meal that serves 6. The recipe takes about 2 hours from start to finish, making it a perfect choice for a cozy dinner.

Ingredients

2 pounds beef chuck, cut into 1-inch cubes
3 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
4 medium carrots, sliced
3 medium potatoes, diced
2 cups beef broth
1 cup red wine (optional)
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
2 bay leaves
Fresh parsley for garnish (optional)

Instructions

Sear the Beef: In a large pot, heat olive oil over medium-high heat. Add the beef cubes and sear until browned on all sides. Remove the beef and set aside.
Sauté Aromatics: In the same pot, add the chopped onion and garlic. Sauté until the onion is translucent, about 3-4 minutes.
Add Vegetables: Stir in the carrots and potatoes, cooking for an additional 5 minutes.
Combine Ingredients: Return the beef to the pot. Add the beef broth, red wine (if using), tomato paste, thyme, rosemary, salt, pepper, and bay leaves. Stir well to combine.
Simmer: Bring the stew to a boil, then reduce the heat to low. Cover and let it simmer for about 1.5 to 2 hours, or until the beef is tender.
Serve: Remove bay leaves before serving. Garnish with fresh parsley if desired. Serve hot with crusty bread or over rice.