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Witch’s Cauldron Beef Stew

A deeply flavorful, slow-cooked beef stew with smoky paprika, red wine, and root vegetables, perfect for fall and Halloween gatherings.
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Prep Time 30 minutes
Cook Time 2 hours 45 minutes
Total Time 3 hours 15 minutes
Servings: 6 people
Course: Dinner, Main Course
Cuisine: American, Autumn
Calories: 520

Ingredients
  

For the Stew
  • 3 pounds beef chuck roast cut into 1.5-inch cubes
  • 2 tbsp olive oil plus more as needed
  • 1 tsp kosher salt plus more for seasoning
  • 1 tsp black pepper freshly ground, plus more for seasoning
  • 1 large yellow onion roughly chopped
  • 4 cloves garlic minced
  • 3 tbsp tomato paste
  • 2 tbsp all-purpose flour
  • 1 tbsp smoked paprika
  • 1 tsp dried thyme
  • 2 bay leaves
  • 1 cup red wine like Cabernet Sauvignon
  • 4 cups beef broth preferably low-sodium
  • 1 tbsp Worcestershire sauce
  • 3 medium carrots peeled, cut into 1-inch chunks
  • 2 parsnips peeled, cut into 1-inch chunks
  • 1 pound baby potatoes halved
  • 1 cup frozen pearl onions thawed (optional)
For Serving
  • fresh parsley or thyme chopped
  • crusty bread or sourdough for dipping

Equipment

  • Large Dutch Oven or Heavy Pot
  • Cutting board
  • Chef’s knife
  • Wooden spoon
  • Measuring Spoons/Cups

Method
 

  1. Pat beef dry and season generously with salt and pepper.
  2. Heat oil in Dutch oven over medium-high. Sear beef in batches until deeply browned. Transfer to a plate.
  3. Reduce heat to medium. Add onion to pot; cook until soft (5 min). Add garlic; cook 1 minute until fragrant.
  4. Stir in tomato paste; cook 1-2 min. Add flour and smoked paprika; stir 1 min to cook flour.
  5. Pour in red wine, scraping up browned bits. Simmer until reduced by half (3-4 min).
  6. Return beef and juices to pot. Add thyme, bay leaves, broth, and Worcestershire sauce. Bring to a boil.
  7. Reduce heat to low, cover, and simmer gently for 1 hour 30 minutes.
  8. Stir in carrots, parsnips, potatoes, and pearl onions (if using). Cover and simmer 45 min - 1 hour, until tender.
  9. Taste and adjust seasoning. For thicker gravy, mix 1 tbsp cornstarch with 2 tbsp water; stir into stew and cook 5 min.
  10. Discard bay leaves. Ladle into bowls, garnish with fresh herbs, and serve with crusty bread.

Notes

Stew tastes even better the next day. Reheat gently on the stovetop. Can be made in a slow cooker: sear beef, then add all ingredients except root vegetables. Cook on LOW 6 hours, add vegetables, cook 2 more hours.