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A bubbling pot of Witch's Brew Stew, perfect for a spooky Halloween dinner party.

Witch's Brew Stew

This Witch's Brew Stew is a hearty and flavorful dish perfect for a chilly evening. Tender beef simmers with vegetables and herbs in a rich broth, creating a comforting and magical meal. Serve with optional witch's finger breadsticks for a spooky touch.
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Prep Time 25 minutes
Cook Time 2 hours
Total Time 2 hours 25 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs beef stew meat, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 8 oz cremini mushrooms, sliced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon black pepper
  • 6 cups beef broth
  • 1 lb small red potatoes, quartered
  • 1 cup frozen peas
  • 1/2 cup chopped fresh parsley
  • Salt to taste
  • Almond slivers optional
  • Salt and Pepper to taste

Equipment

  • Large Dutch oven or heavy-bottomed pot
  • Cutting board
  • Knife
  • Measuring spoons
  • Measuring cups
  • Paper towels
  • Spatula or spoon
  • Baking sheet (for breadsticks)
  • Parchment paper (for breadsticks)
  • Oven (for breadsticks)

Method
 

  1. Pat the beef stew meat dry with paper towels. Season generously with salt and pepper.
  2. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
  3. Add the beef in batches, being careful not to overcrowd the pot. Sear on all sides until browned (about 3-4 minutes per side). Remove the beef and set aside.
  4. Reduce the heat to medium. Add the chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables are softened (about 5-7 minutes).
  5. Add the minced garlic, dried thyme, dried rosemary, nutmeg, and black pepper. Cook for another minute, until fragrant.
  6. Add the sliced mushrooms and cook until they are softened and have released their moisture (about 5 minutes).
  7. Pour in the beef broth and diced tomatoes. Bring to a simmer, scraping up any browned bits from the bottom of the pot.
  8. Return the seared beef to the pot. Add the quartered red potatoes.
  9. Cover the pot and reduce the heat to low. Simmer for at least 2 hours, or until the beef is very tender.
  10. Stir in the frozen peas and chopped fresh parsley. Cook for another 5 minutes, until the peas are heated through.
  11. Taste and adjust seasoning with salt and pepper as needed.
  12. For the Witch's Fingers Breadsticks (optional): Preheat oven to the temperature indicated on the breadstick dough package.
  13. Unroll the breadstick dough and cut each strip in half. Gently roll each piece to make it slightly thinner and longer.
  14. Place the breadsticks on a baking sheet lined with parchment paper.
  15. Use a knife to make shallow cuts to resemble knuckles.
  16. Press an almond sliver onto the end of each breadstick to create a "fingernail."
  17. Bake according to the package directions, or until golden brown. Serve warm with the Witch's Brew Stew.

Notes

For a thicker stew, mix a tablespoon of cornstarch with two tablespoons of cold water to make a slurry. Stir the slurry into the stew during the last 30 minutes of cooking. Store leftover stew in an airtight container in the refrigerator for up to 3-4 days or freeze for longer storage. For a spicy kick, add a pinch of cayenne pepper or a diced jalapeño. To make a vegetarian version, swap the beef for lentils or chickpeas and use vegetable broth instead of beef broth.