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Witchs Cauldron Beef Stew

Dutch oven beef stew simmers with dry red wine, tender beef chuck, and soft carrots and Yukon Gold potatoes. Oven-braised in a 6-quart Dutch oven, it finishes with peas and a 10-minute rest.
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Prep Time 25 minutes
Cook Time 2 hours 45 minutes
Resting time 10 minutes
Total Time 3 hours 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb beef chuck cut into 1 1/2-inch cubes and patted dry
  • 1.5 tsp kosher salt
  • 0.5 tsp black pepper
  • 3 tbsp vegetable oil
  • 1 yellow onion large, chopped
  • 2 celery ribs, chopped
  • 3 cloves garlic minced
  • 2 tbsp tomato paste
  • 0.25 cup all-purpose flour
  • 1 cup dry red wine
  • 4 cup beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 2 bay leaves
  • 4 carrots peeled and cut into 1-inch pieces
  • 1.5 lb Yukon Gold potatoes cut into 1 1/2-inch pieces
  • 1 cup frozen peas

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Heat the oven to 325°F.
  2. Season the beef with the salt and pepper.
  3. Heat the oil in a 6-quart Dutch oven over medium-high heat.
  4. Brown the beef in batches on all sides, about 8–10 minutes total.
  5. Transfer the beef to a plate.
  6. Add the onion and celery to the pot and cook, stirring, until softened, about 5 minutes.
  7. Stir in the garlic and tomato paste and cook for 30 seconds.
  8. Sprinkle in the flour and stir for 1 minute to coat the vegetables.
  9. Pour in the wine and scrape up the browned bits from the bottom of the pot.
  10. Simmer for 2 minutes.
  11. Stir in the beef broth, Worcestershire sauce, thyme, and bay leaves.
  12. Return the beef and any accumulated juices to the pot.
  13. Cover and bake for 1 1/2 hours.
  14. Stir in the carrots and potatoes.
  15. Cover and bake for 45–60 minutes, until the beef is fork-tender and the vegetables are soft.
  16. Stir in the peas and bake uncovered for 5 minutes.
  17. Remove the bay leaves and let the stew rest for 10 minutes before serving.

Notes

Brown the beef in batches to develop flavor without crowding the pot. Refrigerate leftovers for 3–4 days; freezer-friendly. For a gluten-free option, use a gluten-free all-purpose flour blend in place of the flour.