Big Ghosts & Goblins (the little
ones too) will enjoy this simple stew. It helps fight the scary
chill of those fall and Halloween nights.
Boo Stew
2 cans Golden Mushroom Soup
1 cab Water
½ cup Dry Red Wine
1 tsp Rosemary (dried)
1 tsp Thyme (dried)
1 lb Stew Beef
½ cup Flour
½ tsp Black Pepper
2 Tbs. Olive Oil
2 Carrots (3” pieces)
2 Onions (quartered)
3 Potatoes (quartered)
3 Celery Stocks (3” Pieces
½ lb. Mushrooms (fresh, whole)
4 small Pumpkins (optional)
Preheat Oven to 275 Degrees
Mix Soup, Water, Wine, Rosemary and
Thyme in a bowl and set aside.
Place Stew Meat, Flour and Pepper in a
plastic bake, shake well coating the meat.
Remove from the bag and brown with
Olive Oil in a skillet.
Place Browned Meat, Soup Mixture and
all other ingredients in a small roasting pan, mix well, cover and
bake at 275 degrees for 4 hours.
While Stew is cooking hollow out 4
small pumpkins. Serve soup in the hollowed out pumpkins or bowls with
crusty bread and your favorite beverage. (A dry red wine is perfect
for the big ghosts and goblins.)
