Description
Hearty Witch’s Cauldron Beef Stew with wine and herbs served in bread bowls—perfect for Halloween night.
Ingredients
Scale
- 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)
Instructions
- Sear the Beef
In a large Dutch oven or heavy-bottomed pot, heat 1 tbsp of oil over medium-high heat. Season beef with salt and pepper, then sear until browned on all sides. Remove and set aside. - Sauté Aromatics
In the same pot, reduce heat to medium and add a splash of oil if needed. Sauté chopped onion until translucent, about 5 minutes. Add garlic and cook for another 30 seconds until fragrant. - Add Tomato Paste & Deglaze
Stir in the tomato paste and cook for 1–2 minutes. Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. - Simmer the Stew
Return beef to the pot. Add beef broth, thyme, bay leaf, carrots, and potatoes. Bring to a boil, then reduce heat and simmer, covered, for 1.5 to 2 hours or until the beef is fork-tender. - Final Seasoning
Taste and adjust with salt and pepper. Discard bay leaf before serving. - Serve in Style
Ladle hot stew into hollowed-out bread bowls or black mini cauldrons for a dramatic Halloween presentation.
Notes
For a thicker stew, mash a few potatoes toward the end of cooking or add a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water).
Red wine adds richness, but you can substitute with more broth if preferred.
Make ahead and reheat—it tastes even better the next day.
Add mushrooms or parsnips for extra earthy flavor.
Keywords: Witch’s Cauldron Beef Stew Recipe