You must be logged in to post a review.
Fun stew to make for Halloween or anytime. Tastes great, easy to make and fun to eat.
Fry the bacon over medium heat until done and semi-crisp. Remove it from the pan, reserving the fat. Place the bacon in a large pot. Take some of the bacon fat out of the pan and reserve it.
Saute the mushrooms a little in the remaining fat, and once they are softened and the liquid has cooked out a bit, remove them from the fry pan and add to the pot with the bacon.
Brown the beef stew meat in the reserved bacon fat, a little at a time. You want a nice brown to the meat, and by adding a little of the meat to the pan at a time you can do this. Crowding the pot will result in grey looking meat. As the meat browns, add it to the pot with the bacon and mushrooms. Repeat with all of the stew meat.
Cut up the whole onion and add it to the pot as well and cook until softened. Add the onion, the thyme sprigs, the water and Au Jus mix or the beef stock. Cover and let simmer for at least 3 hours until the meat is tender.
In the last half hour of cooking time, add the peeled pearl onions. Cutting a little cross in the stem end of the onions, will help to keep them whole. The onion that you added earlier will have cooked out and become part of the gravy.
When the meat is tender and the pearl onions softened, thicken the sauce with a slurry made of 2 Tablespoons of flour and a half cup of water. Stir in the slurry and continue to heat until sauce is thickened.
Serve with rice (for Halloween you can call the rice “Lice” if you like. This can also be served with wide buttered noodles (Intestines?) or potatoes. Or just have some nice crusty bread available for dipping.
You can also throw this in the crockpot for about 5 hours or so on low heat.
Ewwww! Look at those smashed toad brains with curdled blood, spotted with gray matter. A bit slime as well? And some guts? Just kidding! Read below for the secrets of making this scary looking but yummy Halloween spread. By the looks of it, you’d never guess how delicious it tastes.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!