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Cauldron Beef Stew soup recipes that will warm your soul fast

Cauldron Beef Stew soup with tender beef, vegetables, and fresh thyme garnish
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Rich, hearty, and soul-satisfying, this Cauldron Beef Stew Soup is the ultimate comfort food. A family recipe refined over generations, it's packed with tender beef, rustic vegetables, and deep flavor that only gets better with time.

Ingredients

Scale
  • 2 pounds beef chuck, cut into 1-inch cubes
  • 3 tablespoons olive oil
  • 2 large onions, roughly chopped
  • 4 cloves garlic, minced
  • 3 medium carrots, peeled and cut into chunks
  • 3 celery stalks, sliced
  • 2 medium potatoes, peeled and cubed
  • 8 ounces mushrooms, quartered
  • 1/4 cup tomato paste
  • 4 cups beef broth (low-sodium preferred)
  • 1 cup dry red wine (optional)
  • 2 bay leaves
  • 1 tablespoon fresh thyme leaves or 1 teaspoon dried
  • 1 tablespoon Worcestershire sauce
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons all-purpose flour (for coating beef)

Instructions

  1. Pat beef dry with paper towels. Season with salt and pepper, then toss in flour to coat lightly.
  2. Heat 2 tablespoons of oil in a Dutch oven over medium-high heat. Brown beef in batches. Set aside.
  3. Add remaining oil if needed. Sauté onions for 5 minutes, then garlic for 1 minute.
  4. Stir in tomato paste and cook for 2 minutes until slightly caramelized.
  5. Deglaze with red wine, scraping up browned bits. Simmer for 2-3 minutes.
  6. Return beef to pot. Add carrots, celery, potatoes, mushrooms, broth, bay leaves, thyme, and Worcestershire sauce. Stir to combine.
  7. Bring to a boil, reduce to low simmer, and cook partially covered for 2-2.5 hours until beef is fork-tender.
  8. Optional: Mix 1 tbsp cornstarch with 2 tbsp water and stir into stew for a thicker consistency.
  9. Remove bay leaves. Taste and adjust seasoning. Serve hot in deep bowls.

Notes

To make ahead, prepare up to 2 days in advance. For gluten-free, use cornstarch instead of flour. Red wine adds depth but can be replaced with more broth and a splash of balsamic vinegar.

Nutrition

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