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Cauldron Beef Stew soup: Secret Tips for a Rich, Hearty Flavor

Cauldron beef stew soup with tender vegetables in rustic cast-iron pot
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A hearty, soul-warming beef stew soup loaded with tender beef, chunky vegetables, and nostalgic flavor. This cozy one-pot wonder is the perfect comfort food for cold evenings, passed down through generations.

Ingredients

Scale
  • 2 pounds beef chuck, cut into 1-inch cubes
  • 3 tablespoons olive oil
  • 2 medium onions, chopped
  • 4 garlic cloves, minced
  • 3 tablespoons all-purpose flour
  • 4 cups beef broth
  • 1 cup red wine (optional, or use more broth)
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 4 large carrots, cut into chunks
  • 3 celery stalks, sliced
  • 1 pound Yukon Gold potatoes, cubed
  • 8 ounces mushrooms, quartered
  • 1 cup frozen peas
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions

  1. Season beef with salt and pepper. In a large Dutch oven, heat 2 tablespoons oil over medium-high heat. Brown beef in batches, 3–4 minutes each. Set aside.
  2. Add remaining oil to pot. Sauté onions for 5 minutes. Add garlic and cook 30 seconds. Sprinkle in flour and stir constantly for 2 minutes.
  3. Slowly add broth and wine while stirring. Add tomato paste, thyme, and bay leaves. Return beef and bring to a simmer. Cover and cook on low for 1 hour.
  4. Add carrots, celery, potatoes, and mushrooms. Cover and cook another 1 to 1.5 hours until beef is fork-tender.
  5. Stir in peas during last 5 minutes. Remove bay leaves. Taste and season as needed. Garnish with parsley and serve.

Notes

Swap flour for cornstarch for gluten-free. Use turnips or rutabaga for a lower-carb option. Freeze leftovers without peas for best texture. Add a parmesan rind while simmering for extra richness.

Nutrition

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