Name: Witch’s Cauldron Beef Stew
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Ingredients: 2 lbs beef chuck, cut into cubes; 2 tablespoons olive oil; 1 large onion, chopped; 3 cloves garlic, minced; 4 cups beef broth; 2 cups carrots, sliced; 2 cups potatoes, diced; 1 cup celery, chopped; 1 tablespoon tomato paste; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; to taste salt and pepper

Witch’s Cauldron Beef Stew Recipe starts with a promise of rich, hearty flavors that warm you up from the inside out. If you’ve ever wanted a stew that feels like it’s bubbling with secret goodness, this one’s for you. I’ve been making this recipe for years, and it never fails to impress friends and family alike.

Why You’ll Love Witch’s Cauldron Beef Stew Recipe

This stew packs a punch with tender beef chunks, savory veggies, and a broth that’s thick enough to stand up to a spoon. It’s perfect for chilly evenings when you want something comforting but not complicated. Plus, it’s one of those recipes where the leftovers taste even better, which is a win-win if you ask me.

Mistakes to Avoid

Skipping the browning step your stew will lack depth.
Using lean beef cuts; chuck or brisket work best for tenderness.
Adding potatoes too early; they can turn mushy if cooked for the entire time.
Forgetting to remove the bay leaf trust me, it’s not a garnish!

Adaly Kandice

Witch’s Cauldron Beef Stew

A hearty and flavorful beef stew simmered to perfection, reminiscent of a magical cauldron brew.

Pin This Recipe

Prep Time 20

Cook Time 2

Total Time 2 20

Servings: 6

Course: Dinner

Cuisine: American

Calories: 420

Ingredients

2 lbs beef chuck, cut into cubes
2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
4 cups beef broth
2 cups carrots, sliced
2 cups potatoes, diced
1 cup celery, chopped
1 tablespoon tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
to taste salt and pepper

Instructions

Heat olive oil in a large pot over medium-high heat.
Add beef cubes and brown on all sides. Remove and set aside.
In the same pot, sauté onions and garlic until translucent.
Stir in tomato paste, thyme, and rosemary and cook for 1 minute.
Return beef to pot and add beef broth, carrots, potatoes, celery, and bay leaf.
Bring to a boil, then reduce heat to low and simmer covered for 2 hours, or until beef is tender.
Season with salt and pepper to taste.
Remove bay leaf before serving.

Notes

For deeper flavor, brown the beef in batches. Adjust vegetables as preferred. Serve warm with crusty bread.

Variations I’ve Tried

Not every kitchen has the same spices or veggies on hand, so I’ve experimented quite a bit. Sometimes, I swap out regular potatoes for sweet potatoes to add a subtle sweetness. Other times, I toss in a handful of mushrooms for an earthy twist. You can even throw in a splash of red wine for a richer broth because why not?

Serving

I like to serve this stew with crusty bread or over a bed of fluffy mashed potatoes. It’s the kind of meal that makes you want to curl up with a good book or binge-watch your favorite show. Bonus points if you have a cozy blanket handy.

Expert Tips for Witch’s Cauldron Beef Stew

Brown the meat well. That caramelized crust adds layers of flavor you don’t want to miss.
Don’t rush the simmering process. Patience pays off with tender beef and a rich broth.
If the stew gets too thick, add a splash of beef broth or water to loosen it up.
Taste as you go. Adjust salt and spices at the end to suit your palate.

Nutrition Facts

Calories: 420 kcal
Carbohydrates: 28 g
Protein: 38 g
Fat: 18 g
Fiber: 5 g
Sugar: 7 g

Leftovers

This stew keeps beautifully in the fridge for up to 3 days. Just reheat gently on the stove or in the microwave. It also freezes well, so making a double batch can save you some future cooking time. This recipe hits all the right notes when you want a meal that feels like a warm hug.