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Cozy Witch’s Cauldron Beef Stew

Cozy Witch’s Cauldron Beef Stew: A Heartwarming Delight

Cozy up with my Cozy Witch’s Cauldron Beef Stew, a heartwarming delight for chilly nights.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Comfort Food
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 2 pounds Beef Chuck Provides a rich, tender protein base; best when marbled and not lean.
  • 2 tablespoons Olive Oil Used for searing beef; can switch to vegetable oil if needed.
  • 1 large Onion, diced Adds sweetness and depth; essential for the aromatic base.
  • 3 cloves Garlic, minced Enhances the overall flavor profile.
  • 4 large Carrots, peeled and chopped Contributes sweetness and vibrant color.
  • 3 stalks Celery, chopped Adds flavor and texture.
  • 4 medium Potatoes, peeled and cubed Offers substance to the stew.
  • 1 cup Frozen Peas Introduced near the end for added sweetness and color.
  • 1 cup Mushrooms, sliced Brings umami and earthiness to the stew.
  • 4 cups Beef Broth Forms the stew’s rich, flavorful base.
  • 2 tablespoons Tomato Paste Adds depth and that wonderful umami flavor.
  • 1 teaspoon Dried Thyme Imparts aromatic flavors.
  • 1 teaspoon Dried Rosemary Imparts aromatic flavors.
  • 2 Bay Leaves Enhances flavor while simmering.
  • Salt and Black Pepper Essential for seasoning; adjust to your taste.
  • 2 tablespoons Flour Optional, for thickening the stew.
  • Fresh Parsley For garnish.

Equipment

  • Heavy pot or Dutch oven

Method
 

Step-by-Step Instructions
  1. Begin by patting the beef chuck cubes dry with paper towels and season with salt and black pepper.
  2. In a heavy pot or Dutch oven, heat olive oil over medium-high heat and sear the beef cubes until browned.
  3. Add diced onion and minced garlic to the pot, stirring frequently until onions become translucent.
  4. Introduce the chopped carrots, celery, and sliced mushrooms to the pot, stirring and cooking for about 5 minutes.
  5. Add tomato paste and optional flour to the mixture, stir well and cook for an additional 2 minutes.
  6. Pour in the beef broth, scrape up any bits from the bottom and return the seared beef to the pot.
  7. Add cubed potatoes, dried thyme, dried rosemary, and bay leaves. Simmer for 1.5-2 hours until beef is tender.
  8. In the last 10 minutes, stir in the frozen peas and adjust seasoning before serving.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 35gProtein: 40gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 450IUVitamin C: 15mgCalcium: 50mgIron: 4mg

Notes

This stew tastes even better the next day, making it perfect for meal prep and storing leftovers.

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