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Witch’s Cauldron Beef Stew

Irresistibly Cozy Witch’s Cauldron Beef Stew Recipe

This Witch’s Cauldron Beef Stew is a warm embrace on a chilly evening, perfect for family dinners.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 6 people
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 2 tablespoons Olive oil adds richness when browning the meat
  • 2 pounds Chuck roast best cut for a tender stew
  • 1 large Onion enhances the base with savoriness
  • 4 cloves Garlic fragrant addition to elevate flavor
  • 3 medium Carrots adds sweetness and color
  • 4 medium Potatoes provides heartiness and absorbs flavors
  • 2 cups Beef broth soul of the dish making it savory
  • 1 cup Diced tomatoes infuses tangy note and adds depth
  • 2 tablespoons Tomato paste thickens stew and intensifies flavor
  • 1 teaspoon Dried thyme contributes earthy aroma
  • 1 teaspoon Dried rosemary elevates flavor profile
  • 1 teaspoon Paprika adds warmth and smokiness
  • 1 leaf Bay leaf imparts depth while simmering
  • 1 teaspoon Salt essential for balancing flavors
  • 1 teaspoon Pepper adds a gentle kick to awaken taste buds
  • 1 cup Frozen peas adds color and sweetness when stirred in
For Garnish
  • 2 tablespoons Fresh parsley brightens the dish for the final touch

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Add the 2 pounds of chuck roast in batches and sear for 3-4 minutes on each side until browned. Remove beef and set aside.
  2. Add the chopped onion to the pot and sauté for 3-4 minutes until soft. Then, add minced garlic and cook for 1 minute until fragrant.
  3. Return the browned beef to the pot along with sliced carrots, diced potatoes, and 2 cups of beef broth. Stir in 1 cup of diced tomatoes and 2 tablespoons of tomato paste until well mixed.
  4. Sprinkle in dried thyme, rosemary, paprika, salt, and pepper. Add bay leaf, bring to a boil, then reduce to low heat. Cover and simmer for 1.5 to 2 hours until beef is tender.
  5. About 10 minutes before finishing, stir in 1 cup of frozen peas. Let them cook through to add color and sweetness.
  6. Once beef is tender, remove bay leaf and adjust seasoning with salt and pepper if needed. Stew is ready to serve!
  7. Ladle into bowls and garnish each serving with fresh parsley for a bright touch.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 75mgSodium: 800mgPotassium: 900mgFiber: 5gSugar: 3gVitamin A: 300IUVitamin C: 30mgCalcium: 4mgIron: 20mg

Notes

This stew is freezer-friendly and can be stored for up to 3 months. Thaw in the fridge overnight before reheating.

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