Spooky Beef Stew

By Tasty · 150 min

Ingredients

Instructions

1. Preheat the oven to 325°F (160°C).
2. Cut the potatoes into skull shapes: halve them, place them flat side down, cut two eye holes in each half with a stainless-steel straw, then carve a mouth below the eyes with a horizontal slit and several vertical slits.
3. Cut the carrots into pumpkin shapes: make two vertical cuts about ¼ inch apart at the top of each carrot, then two diagonal cuts meeting them to form triangular sections, then slice into ¼-inch rounds.
4. Cut the mushrooms in half lengthwise, poke out eyes with a stainless-steel straw, make two slits for the nose, and add fork marks along the stem if desired.
5. Pat the beef dry, season with salt and pepper.
6. Heat the olive oil in a large Dutch oven over medium-high heat until hot and shimmering. Sear the beef on all sides in 3 batches, about 5 minutes per batch. Transfer to a plate and keep warm.
7. In the same pot, cook the onion, celery, garlic and thyme until the onions are translucent, about 5 minutes.
8. Stir in the tomato paste and cook for 1 more minute. Return the beef and its juices to the pot, sprinkle with flour and stir for 1-2 minutes until the flour is cooked.
9. Deglaze with the red wine, scraping up browned bits. Raise the heat and boil until reduced by half.
10. Add the beef broth, Worcestershire sauce, bay leaf and sugar. Stir, then bring to a boil.
11. Cover, transfer to the oven and braise for 2 hours.
12. Remove the pot from the oven, add the carrots, potatoes and mushrooms. Cover and return to the oven for about 1 more hour, until the vegetables and beef are tender and the broth has thickened.
13. Remove and discard the bay leaf and thyme. Adjust seasoning to taste and garnish with parsley if desired.

Summarized from Tasty's video. Watch it for the details.

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