Witch’s Cauldron Beef Stew

This is a one-pot beef stew, browned in batches and simmered low for about 2 hours until the chuck is tender. It has carrots, potatoes, onion and garlic, a broth built on beef broth, red wine and tomato paste, thyme and rosemary, and frozen peas stirred in at the end. The recipe serves 6 and takes 2 hours 30 minutes in total, including 20 minutes of prep.

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The long simmer does most of the work. The active cooking is browning the meat and onions, then stirring now and then.

What Goes in the Pot

The full amounts are in the recipe card at the bottom. Here is what matters.

• Beef chuck (2 pounds, in 1-inch cubes): the main ingredient. It gives the stew its richness and turns tender after the long simmer.
• Vegetable oil (2 tablespoons): for browning the beef, which builds the savory base.
• Onion (1 large) and garlic (3 cloves): sautéed in the same pot after the beef comes out.
• Carrots (4 medium) and potatoes (3 medium): they make the stew hearty and add some sweetness to balance the savory broth.
• Beef broth (2 cups), red wine (1 cup, optional) and tomato paste (1 tablespoon): together they make the liquid.
• Thyme (2 teaspoons), rosemary (1 teaspoon) and 2 bay leaves: the herbs. Take out the bay leaves before serving.
• Frozen peas (1 cup) and parsley: the peas go in for the last 10 minutes, and the parsley goes on top at the end.

Browning and Simmering

Heat the oil in a large pot or Dutch oven over medium-high heat. When it is shimmering, add the beef in batches so each piece browns on all sides, then set it aside. In the same pot, cook the onion and garlic for 3 to 4 minutes, until the onion is translucent.

Return the beef to the pot and add the carrots, potatoes, broth, wine if you are using it, tomato paste, thyme, rosemary, salt, pepper and bay leaves. Bring it to a boil, then reduce the heat to low, cover and simmer for about 2 hours, stirring occasionally, until the beef is tender. Stir in the peas and cook 10 minutes more.

A heavy-bottomed pot or Dutch oven spreads the heat evenly, which prevents hot spots that can burn the bottom. If you do not have one, a large stockpot with a tight-fitting lid works.

Seasoning and Adjusting

Taste as you go. A little extra salt or pepper can make a noticeable difference, and it is easier to add than to take away.

• Thicker stew: mix 2 tablespoons of cornstarch with 2 tablespoons of cold water and stir it in during the last 10 minutes.
• More depth: add a splash of Worcestershire sauce.
• No alcohol: replace the red wine with more beef broth.

Ways to Change It

• Mushrooms: sliced mushrooms add an earthy note that goes with the beef.
• Other protein: chicken, or a plant-based option like tempeh or tofu.
• Fall vegetables: butternut squash or sweet potatoes bring sweetness and color.

What to Serve With It

Cauliflower mash is a good side: steam cauliflower florets until tender and blend them with butter, cream and seasonings. A green salad with mixed greens, cherry tomatoes, cucumber and avocado, dressed with olive oil and vinegar, gives a fresh contrast. Red wine suits the stew, and sparkling water with lemon cleanses the palate.

Nutrition per Serving

One serving has about 350 calories, 15g of fat (5g saturated), 20g of carbohydrates, 3g of fiber, 2g of sugar, 30g of protein and 800mg of sodium.

FAQ

Can I make it in a slow cooker?

Yes. Brown the beef and cook the onion and garlic as directed, then move everything to the slow cooker with the remaining ingredients. Cook on low for 6 to 8 hours or on high for 3 to 4 hours.

Can I make it a day ahead?

Yes. Letting the stew sit overnight lets the flavors meld into a richer taste.

How should leftovers be stored?

In an airtight container in the refrigerator for up to 3 to 4 days. To freeze, cool it completely first and use a freezer-safe container. It freezes for up to 3 months. Thaw it in the refrigerator overnight and reheat on the stovetop.

What can replace the beef broth?

Chicken broth or vegetable broth gives a lighter flavor, and homemade bone broth a richer one. Check the sodium in store-bought broth, since some are quite high.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us