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Witchs Cauldron Beef Stew

Witchs cauldron beef stew is a dark, hearty American-style braise with stout, browned beef, and a thickened gravy from flour. Purple potatoes and carrots simmer until tender, then black beans finish the stew before puff pastry bat shapes float on top.
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Prep Time 25 minutes
Cook Time 3 hours
Total Time 3 hours 25 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

beef chuck
  • 3 lb beef chuck cubed
salt
  • 2 tsp salt
black pepper
  • 1 tsp black pepper
all-purpose flour
  • 0.25 cup all-purpose flour
vegetable oil
  • 3 tbsp vegetable oil
red onion
  • 1 red onion large, chopped
garlic
  • 4 garlic cloves, minced
tomato paste
  • 2 tbsp tomato paste
stout
  • 11.2 oz stout bottle
beef broth
  • 3 cup beef broth
balsamic vinegar
  • 1 tbsp balsamic vinegar
smoked paprika
  • 1 tsp smoked paprika
dried thyme
  • 1 tsp dried thyme
purple potatoes
  • 1.5 lb purple potatoes cubed
carrots
  • 4 carrots sliced into rounds
black beans
  • 15 oz black beans can, drained
puff pastry
  • 1 puff pastry sheet, cut into bat shapes and baked at 400F until golden

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven
  • 1 sheet pan

Method
 

Brown the beef
  1. Season the beef with salt and black pepper, then toss it with the all-purpose flour until lightly coated. Set aside while you heat the oil so the meat browns instead of steaming.
  2. Heat the vegetable oil in a Dutch oven over medium-high heat, then brown the beef in batches, turning occasionally, until deeply browned on the outside. Keep batches from crowding for proper caramelization; look for a dark crust.
Build the stew base
  1. Add the chopped red onion and cook for 5 minutes, stirring, until softened. Leave the fond in the pot for flavor.
  2. Add the minced garlic and tomato paste, cooking for 1 minute while stirring. The mixture should look darker and fragrant.
  3. Pour in the stout and scrape the bottom of the pot to release browned bits, then cook briefly until bubbling. Scrape thoroughly so the stew turns dark and flavorful.
  4. Add the beef broth, balsamic vinegar, smoked paprika, dried thyme, and the browned beef, stirring to combine. Make sure the beef is mostly submerged.
  5. Cover and simmer for 2 hours, keeping a steady gentle bubble. Stir once or twice if needed so nothing sticks to the bottom.
Finish with vegetables and beans
  1. Add the cubed purple potatoes and sliced carrots, then simmer for 45 minutes until the vegetables are tender. Look for potatoes that break with light pressure.
  2. Stir in the drained black beans and simmer for 10 minutes. The stew should thicken slightly and the beans should be heated through.
Bake and float the pastry bats
  1. Bake the puff pastry bat shapes on a sheet pan at 400F until golden, then let them set briefly so they stay crisp. Look for deep golden edges and puffed centers.
  2. Ladle the stew into bowls and float a puff pastry bat on each serving. Add right before eating so the pastry stays crisp.

Notes

For the richest flavor, brown the beef in smaller batches and do not rush the stout step—scrape the pot until the fond is dissolved. Refrigerate leftovers in a sealed container for up to 4 days; reheat gently on the stove. Freezing is yes for the stew (without pastry) for up to 3 months; thaw and reheat until hot, then bake fresh bat shapes. To reduce sodium without changing the method, use low-sodium beef broth and season cautiously with the salt.