Recipes & Tips:
Spooky Potato Beef Stew
Prep Time 20 Minutes | Cooking Time 60 Minutes
Makes: 8 Servings
4 EarthFresh Russet Potatoes: Best for Baking
3 Tbsp olive oil, reserve 2 tsp
16 black peppercorns
1 Tbsp minced garlic
2 lb boneless beef chuck roast, cut into ½ -inch pieces
1 28-ounce can diced tomatoes
1 cup Cabernet Sauvignon (or replace with an additional 1 cup low-sodium beef broth)
1 cup low sodium beef broth
1 Tbsp corn starch, mixed with 2 Tbsp water
½ cup hoisin sauce
2 cup pearl onions, peeled
1 cup button mushrooms
8 slender heirloom carrots, sliced
1 tsp salt
1 tsp pepper
½ cup fresh chopped parsley
Preheat oven to 350°F.
Wash, dry and slice each potato into ½-inch slices. Cut 8 potato ghosts with a ghost-shaped cookie cutter. Lightly brush each potato ghost with the 2 tsp reserved olive oil. Transfer each potato ghost onto a parchment paper lined baking sheet. Place into the oven and roast for 30-40 minutes or until potatoes shapes are golden brown. Potatoes will be done when fork tender. Remove potatoes from the oven and set aside to cool. When cooled, add 2 peppercorns to each potato ghost for eyes.
Add olive oil to a medium stock pot over medium heat. Add minced garlic and sauté for 1-2 minutes. Increase heat to high and allow the pieces of beef chuck to sear for 2-3 minutes per side. Add in the diced tomatoes, Cabernet Sauvignon and beef broth and bring to a boil for 15 minutes. Reduce heat and stir in the corn-starch and hoisin sauce. Add in the pearl onions, mushrooms, carrots, salt and pepper. Stir.
Reduce heat to low, cover, and continue to cook for 60 minutes or until carrots are fork tender.
Ladle Spooky Potato Beef Stew into bowls, garnish with fresh parsley and ghost potatoes. Enjoy!