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Witch’s Cauldron Beef Stew

Witch’s Cauldron Beef Stew

This Witch’s Cauldron Beef Stew Recipe is a rich and hearty dish perfect for Halloween. With tender beef, vegetables, and red wine broth, it’s served bubbling in bread bowls or cauldrons for a festive touch.
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Prep Time 15 minutes
1 hour 30 minutes
Total Time 11 hours 45 minutes
Servings: 6
Course: Dinner, Main Course
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 1 lb beef stew meat cubed
  • 2 cups beef broth
  • 1 cup red wine cabernet sauvignon or merlot recommended
  • 3 carrots sliced
  • 2 potatoes cubed
  • 1 onion chopped
  • 2 cloves garlic minced
  • 2 tbsp tomato paste
  • 1 tsp dried thyme
  • 1 bay leaf
  • Salt and pepper to taste
  • Hollowed-out bread bowls or cauldron bowls optional, for serving

Method
 

  1. Heat a large pot or Dutch oven over medium-high heat. Season beef cubes generously with salt and pepper.
  2. Add a drizzle of olive oil to the pot and sear the beef in batches until browned on all sides. Remove and set aside.
  3. In the same pot, add onion and garlic. Sauté until softened, about 3 minutes.
  4. Stir in tomato paste and cook for 1–2 minutes to deepen the flavor.
  5. Deglaze with red wine, scraping up browned bits from the bottom of the pot. Let it simmer for 2–3 minutes.
  6. Return beef to the pot, then add broth, carrots, potatoes, thyme, and bay leaf. Stir to combine.
  7. Bring to a boil, then reduce to a gentle simmer. Cover and cook for 1–1.5 hours, until beef is tender and vegetables are cooked through.
  8. Remove bay leaf, taste, and adjust seasoning with salt and pepper.
  9. Serve hot in bread bowls or cauldron-shaped dishes for a spooky presentation.

Notes

  • Active prep: about 15 minutes for chopping and searing.
  • Passive simmering: about 90 minutes.
  • Stew thickens as it cools; add extra broth if you prefer a thinner consistency.
  • Use a tough cut of beef like chuck roast for maximum flavor and tenderness.