Spooky Beef Stew
This hearty Halloween Beef Stew is the perfect blend of spooky and savory, making it an ideal dish for fall gatherings or a cozy Halloween night in. Tender beef chuck is braised in a rich red wine and beef broth base, accompanied by festive potato skulls, carrot pumpkins, and mushroom ghouls for a fun and flavorful twist. While this dish does take some time to make, it is well worth the wait, offering melt-in-your-mouth beef and perfectly tender vegetables in every bite. Serve it warm, topped with fresh parsley, for a spooky, satisfying meal!
Tasty Team
100% would make again
Total Time
4 hr
4 hr
Prep Time
30 minutes
30 min
Cook Time
3 hr 30 min
3 hr 30 min
Total Time
4 hr
4 hr
Prep Time
30 minutes
30 min
Cook Time
3 hr 30 min
3 hr 30 min
Ingredients
for 6 servings
- 1 lb Baby Yellow Idaho® Potatoes
- 4 large carrots, peeled
- 8 oz baby bella mushrooms
- 3 lb boneless beef chuck, cut into 2-inch cubes
- 2 teaspoons kosher salt, plus more to taste
- 1 teaspoon freshly ground black pepper
- ¼ cup extra virgin olive oil
- 1 medium yellow onion, diced
- 1 celery stalk, diced
- 6 garlic cloves, minced
- 2 fresh thyme sprigs
- 2 tablespoons tomato paste
- ¼ cup all purpose flour
- 2 cups dry red wine
- 4 cups beef broth
- 1 tablespoon worcestershire sauce
- 1 bay leaf
- 2 teaspoons granulated sugar
- Fresh chopped parsley, for garnish
Nutrition Info
- Calories 696
- Fat 18g
- Carbs 49g
- Fiber 5g
- Sugar 9g
- Protein 77g
Estimated values based on one serving size.
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Preparation
- Preheat the oven to 325°F (160˚C).
- Make the potato skulls: Halve the potatoes and place the flat side down on a cutting board. Use a stainless-steel straw to cut two 'eyes' in each potato half. Next, use a knife to carefully carve a 'mouth' just below the eyes. Draw a horizontal slit, then add several vertical slits along the line to create a 'skeleton mouth.' Repeat this process for all the potatoes and set them aside.
- For the carrot pumpkins: Place carrots on a cutting board and make two vertical cuts into the tops of each carrot, about ¼ inch apart. Next, angle your knife to make two diagonal cuts that meet the original cuts, creating triangular sections at the top of the carrots. Lastly, slice the carrots into ¼-inch slices to make little pumpkins.
- Prepare the mushrooms: Slice the mushrooms in half lengthwise. Use a stainless-steel straw to poke out the 'eyes' and a knife to make two slits for the 'nose.' You can also add slits with a fork along the stem for extra detail.
- Pat the beef dry with a paper towel and season with salt and pepper.
- In a large Dutch oven, heat the olive oil over medium-high heat until hot and shimmering. Sear the beef until browned on all sides in 3 batches, turning with tongs for about 5 minutes per batch. Transfer the meat to a plate and keep warm.
- To the same Dutch oven, add the onion, celery, garlic, and thyme. Cook until onions are translucent, about 5 minutes.
- Add the tomato paste and cook for another minute. Return the seared beef with its juices to the pot and sprinkle with flour. Stir with a wooden spoon until the flour is cooked, 1-2 minutes.
- Deglaze the pot with the wine, scraping up any brown bits from the bottom. Increase the heat and boil until the wine has reduced by half.
- Add the beef broth, Worcestershire sauce, bay leaf, and sugar. Stir to combine, then bring to a boil.
- Cover the Dutch oven with a lid, transfer to the preheated oven, and braise for 2 hours.
- Remove the pot from the oven and add the carrots, potatoes, and mushrooms. Cover and return to the oven for about 1 more hour, or until the vegetables are tender, the broth is thickened, and the meat is tender.
- Remove and discard the bay leaf and thyme. Taste and adjust seasoning if needed. Garnish with fresh parsley, if desired, before serving.
- Enjoy!
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