October Stew

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.)