Witch’s Cauldron Beef Stew (A Hearty, Cozy, Slow-Simmered Comfort Classic)
This Witch’s Cauldron Beef Stew is rich, hearty, and slow-simmered to perfection. Tender beef, root vegetables, and red wine come together in a deeply flavorful broth that feels warm, cozy, and just a little magical. Served in hollowed-out bread bowls, it makes a fun and spooky Halloween dinner that’s as comforting as it is festive.
Ingredients
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1 lb beef stew meat
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2 cups beef broth
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1 cup red wine
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3 carrots, sliced
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2 potatoes, cubed
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1 onion, chopped
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2 cloves garlic, minced
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2 tablespoons tomato paste
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1 teaspoon dried thyme
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1 bay leaf
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Salt and black pepper, to taste
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Hollowed-out bread bowls (optional, for serving)
Instructions
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In a large pot or Dutch oven, brown the beef stew meat over medium heat until seared on all sides.
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Add the chopped onion and garlic. Sauté for 2–3 minutes until softened and fragrant.
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Stir in the tomato paste, dried thyme, and bay leaf. Cook for 1 minute to deepen the flavor.
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Pour in the red wine, scraping up any browned bits from the bottom of the pot.
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Add the beef broth, carrots, and potatoes. Stir well.
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Bring to a boil, then reduce heat to low. Cover and simmer for 1½ to 2 hours, until the beef is tender and the stew is thick and rich.
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Season with salt and pepper to taste. Remove bay leaf before serving.
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Serve hot—optionally ladled into hollowed-out bread bowls for a spooky cauldron effect.
Notes
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Deeper flavor: Let the stew simmer slowly—low and slow makes the beef extra tender.
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Thicker stew: Mash a few potato cubes into the broth or simmer uncovered for the last 15 minutes.
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No wine option: Replace red wine with extra beef broth and a splash of balsamic vinegar.
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Make ahead: This stew tastes even better the next day.