There’s something magical about a bubbling pot of beef stew—especially when it’s called Witch’s Cauldron Beef Stew! It’s hearty, cozy, and full of deep, rich flavors that feel like a warm hug on a chilly night. I’ve made this every fall for years—it fills the kitchen with the most comforting aroma. This version has tender chunks of beef, soft veggies, and a flavorful broth that’s so good you’ll want to mop up every drop with crusty bread.
Makes: 6 servings
Cook time: 2 hours 30 minutes
Why I Love This Recipe
This stew isn’t just food—it’s a whole mood. I started making it one Halloween when I wanted something hearty after trick-or-treating. The name stuck, and now it’s tradition every fall.
• It’s packed with flavor from slow-simmered beef and veggies
• It makes your whole house smell amazing
• It tastes even better the next day
• It’s perfect for freezing or meal prepping
What You’ll Need
2 lbs beef chuck, cut into 1½-inch cubes
2 tbsp olive oil
1 large onion, diced
3 cloves garlic, minced
3 carrots, peeled and sliced into ½-inch pieces
3 potatoes, peeled and cut into chunks
2 tbsp tomato paste
4 cups beef broth
1 cup red wine (optional, or substitute more broth)
2 tsp Worcestershire sauce
1 tsp dried thyme
1 tsp dried rosemary
2 bay leaves
Salt and black pepper, to taste
2 tbsp all-purpose flour
2 tbsp unsalted butter
1 cup frozen peas (added at the end)
Fresh parsley, chopped, for garnish
Why This Recipe Works (Quick Science)
When you sear the beef first, you’re creating what’s called the Maillard reaction. That’s just a fancy term for browning, which adds tons of flavor. The flour helps thicken the stew later, and simmering it low and slow breaks down the collagen in the beef—making it fork-tender and rich.
Tools You’ll Need
Large heavy pot or Dutch oven
Wooden spoon
Sharp knife
Cutting board
Measuring spoons and cups
Ladle
Pro Tips
- Cut your beef into even-sized pieces so they cook evenly
- Don’t rush the browning—it builds flavor
- Add the peas at the very end so they stay bright and fresh
- Taste the broth before serving and adjust salt or seasoning
- Leftovers taste even better the next day
Substitutions & Variations
Swap beef with lamb or pork for a twist
Use sweet potatoes instead of regular potatoes
Replace wine with extra broth if you prefer no alcohol
Add mushrooms for more umami
Make-Ahead Tips
Make it a day ahead—the flavors deepen overnight. Just reheat on the stove over low heat before serving. It also freezes beautifully for up to 3 months.
Instructions
Step 1: Brown the Beef
Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Add 2 lbs of cubed beef chuck in batches, seasoning each with salt and pepper. Brown all sides until deep golden brown. Remove and set aside.
Step 2: Sauté the Aromatics
Add diced onion and minced garlic to the same pot. Cook until the onions are soft and translucent, scraping up the brown bits from the beef.
Step 3: Add Tomato Paste and Flour
Stir in 2 tbsp tomato paste and 2 tbsp flour, mixing well to coat the onions and garlic. Cook for 1–2 minutes until thickened and deep red.
Step 4: Deglaze and Simmer
Pour in 1 cup red wine (or broth), stirring to lift any bits stuck to the bottom. Add back the browned beef, 4 cups beef broth, 2 tsp Worcestershire sauce, 1 tsp thyme, 1 tsp rosemary, 2 bay leaves, carrots, and potatoes. Bring to a boil, then reduce heat and simmer for 2 hours until beef is tender.
Step 5: Finish and Thicken
Add 2 tbsp butter and 1 cup frozen peas, stirring gently. Simmer for another 5 minutes until thickened and peas are bright green. Remove bay leaves.
Step 6: Serve
Ladle stew into bowls and sprinkle with fresh chopped parsley. Serve hot with crusty bread or biscuits.
Common Mistakes
Skipping the browning: You’ll lose a ton of flavor
Boiling too hard: It makes beef tough—keep it at a gentle simmer
Adding peas too soon: They’ll turn mushy
Not tasting at the end: Always adjust seasoning before serving
What to Serve With
Crusty bread or garlic rolls
Green salad with vinaigrette
Mashed potatoes (for extra coziness!)
A glass of red wine or sparkling cider
Leftovers & Storage
Cool completely, then store in airtight containers for up to 4 days in the fridge. Reheat on low on the stove or in the microwave. Freeze for up to 3 months—just thaw overnight before reheating.
Macros (Per Serving)
Calories: 420
Protein: 34g
Carbs: 22g
Fat: 18g
Fiber: 3g
FAQ
Can I make this in a slow cooker?
Yes! Brown the beef first, then transfer everything to the slow cooker and cook on low for 7–8 hours.
Can I skip the wine?
Totally—just use more beef broth instead.
How can I make it thicker?
Simmer uncovered for a few minutes longer or mix 1 tsp cornstarch with 1 tbsp water and stir it in.
Conclusion
This Witch’s Cauldron Beef Stew is comfort in a bowl. It’s hearty, flavorful, and just the thing to warm you up when the air turns crisp. Try it, make it your own, and don’t forget to come back and tell me how your cauldron turned out!
