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Witch’s Brew Cauldron Stew

Rhonda Anderson
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Course Dinner Ideas
Cuisine American
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • For the Stew:
  • 2 tbsp olive oil
  • 1 ½ lbs stew beef (or chicken thighs, cut into chunks)
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 2 large carrots, sliced
  • 2 potatoes, diced
  • 1 cup butternut squash (optional, for sweetness)
  • 1 cup green beans, trimmed and cut
  • 1 cup black beans (cooked or canned, drained)
  • 1 can (14 oz) diced tomatoes
  • 4 cups beef or chicken broth
  • 1 tsp paprika
  • 1 tsp thyme
  • 1 tsp rosemary
  • 1 bay leaf
  • Salt and pepper, to taste
  • Optional Garnishes:
  • Fresh parsley
  • Croutons or breadsticks (shaped like witch’s brooms or bones for Halloween!)

Instructions
 

  • Brown the Meat : In a large pot or Dutch oven, heat olive oil over medium heat. Add beef (or chicken) and sear until browned on all sides. Remove and set aside.
  • Cook Aromatics : In the same pot, add onions and garlic. Sauté for 2–3 minutes until fragrant.
  • Add Vegetables : Stir in carrots, potatoes, and butternut squash. Cook 5 minutes to develop flavor.
  • Build the Stew Base : Return meat to pot. Add diced tomatoes, beans, broth, paprika, thyme, rosemary, bay leaf, salt, and pepper. Stir well.
  • Simmer : Reduce heat, cover, and simmer for 1 hour, stirring occasionally, until meat is tender and vegetables are cooked through.
  • Final Touch : Add green beans in the last 10 minutes of cooking to keep them crisp-tender. Adjust seasoning to taste.
  • Serve : Ladle into bowls (preferably cauldron-shaped if available), garnish with parsley, and serve with breadsticks or croutons.