Witch’s Stew (Hearty Beef Stew with “Bat Wing” Mushrooms & Black Beans)

This spooky stew is everything I love in a cold-weather dinner. It’s cozy, rich, and has just the right amount of Halloween flair.

We call it “Witch’s Stew” because the mushrooms look like bat wings, and when it bubbles in a cast iron pot, it really feels like a bubbling cauldron.

this recipe!

🍲 Servings + Time

Serves: 6
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes

💛 Why I Love This Recipe

I make this every October when the weather cools down and I want something hearty with a little spooky edge. The mushrooms are fun to slice like wings, but the flavor? It’s no joke.

• Deep, rich flavor from seared beef and beef broth
• Black beans add extra texture and spooky color
• It’s simple but slow-simmered magic
• Feels special but uses everyday ingredients

📋 What You’ll Need

Ingredients:

• 1 ½ lbs beef stew meat (cut into 1-inch chunks)
• 2 tablespoons olive oil
• Salt and black pepper, to taste
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 4 cups beef broth
• 1 cup water
• 2 cups baby bella or shiitake mushrooms, sliced lengthwise into “bat wings”
• 2 carrots, peeled and sliced into rounds
• 2 medium potatoes, peeled and cubed
• 1 (15 oz) can black beans, drained and rinsed
• 1 tablespoon Worcestershire sauce
• Fresh parsley for garnish (optional)

Tools:

• Large cast iron Dutch oven or heavy-bottomed pot
• Wooden spoon
• Sharp knife
• Cutting board
• Measuring spoons & cups
• Ladle

👩‍🍳 Instructions

1. Brown the beef

Heat olive oil in a cast iron pot over medium-high heat. Season beef chunks with salt and pepper, then sear them in batches until browned on all sides. Remove and set aside.

2. Sauté onion and garlic

In the same pot, add diced onion and minced garlic. Cook until softened and fragrant, about 3–4 minutes.

3. Add tomato paste and spices

Stir in tomato paste, smoked paprika, and dried thyme. Cook for 1–2 minutes until thick and deep red in color.

4. Simmer the stew

Return the browned beef to the pot. Pour in beef broth and water. Add Worcestershire sauce, potatoes, carrots, and sliced “bat wing” mushrooms. Bring to a simmer, cover, and cook on low for 45 minutes.

5. Add black beans

Stir in the drained black beans and cook uncovered for another 15 minutes, until everything is tender and the stew is slightly thickened.

6. Serve

Ladle the finished Witch’s Stew into bowls or serve straight from the pot. Garnish with fresh parsley if you like.

🧊 Leftovers & Storage

• Store in the fridge for up to 4 days.
• Reheat in a pot over low heat or in the microwave.
• This stew freezes great—cool completely and freeze in airtight containers for up to 3 months.

🔬 Why This Recipe Works (Quick Science)

• Browning the beef first creates flavor through the Maillard reaction.
• Simmering low and slow helps break down tougher cuts into tender bites.
• Black beans and mushrooms give color and body that balance out the richness.
• Tomato paste and Worcestershire add savory depth and a hint of tang.

🧮 Macros (Per Serving – Approximate)

• Calories: 380
• Protein: 32g
• Fat: 18g
• Carbs: 22g
• Fiber: 6g

📅 Meal Plan Ideas

• Monday: Witch’s Stew + garlic toast
• Tuesday lunch: Leftover stew over rice
• Wednesday: Baked chicken thighs + green beans
• Thursday: Grilled cheese & tomato soup
• Friday: Roasted veggie tray bake

⚠️ Common Mistakes

• Skipping the sear – no color means less flavor.
• Adding black beans too early – they’ll get mushy.
• Undercooking the potatoes – check tenderness before serving.
• Overcrowding the pot when searing – brown in batches.

🍽️ What to Serve With

• Crusty bread or garlic toast
• A simple green salad
• Roasted Brussels sprouts or broccoli
• Pumpkin or cornbread muffins

❓ FAQ

Can I make this in a slow cooker?
Yes! Sear the beef and aromatics first, then cook on low for 6–8 hours. Add beans in the last 30 minutes.

What if I don’t like mushrooms?
Skip them or swap with zucchini or eggplant for texture.

Can I use canned potatoes?
Not recommended—fresh holds up better in long simmers.

🧙‍♀️ Final Thoughts

This Witch’s Stew is the kind of meal that makes your kitchen smell amazing and your dinner table feel a little magical. It’s rich, earthy, and fun to serve in a big bubbling pot.

Make a batch, stir the “cauldron,” and let me know how yours turned out in the comments! 🪄🍲