How to Cook Halloween Beef Stew

Simple, easy and tasty. What a better recipe to celebrate Halloween and the Autumn.

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How to Cook Halloween Beef Stew Recipe
28 Steps
Ingredients
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1
Start off by chopping the celery, carrot and half of the onion, put in a food processor and mince.

Start off by chopping the celery, carrot and half of the onion, put in a food processor and mince.

2
Add to a pan with some water and olive oil

Add to a pan with some water and olive oil

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3
When the water dries up and the vegetables start softening add the diced beef, make sure the chucks are all the same size, 3/2cm cubes is a good size

When the water dries up and the vegetables start softening add the diced beef, make sure the chucks are all the same size, 3/2cm cubes is a good size

4
When the beef is roasted uniformly, add some vegetable stock and the red wine, bring to simmer.

When the beef is roasted uniformly, add some vegetable stock and the red wine, bring to simmer.

5
Slice the remaining onion and add on top. Cover with a lid and simmer gently for 40min

Slice the remaining onion and add on top. Cover with a lid and simmer gently for 40min

6
In the meantime take care of the pumpkins. Make sure the pumpkins you are using are roughly the same size.

In the meantime take care of the pumpkins. Make sure the pumpkins you are using are roughly the same size.

7
Cut a thin slice off the tip of the pumpkins to make them stand straight.

Cut a thin slice off the tip of the pumpkins to make them stand straight.

8
Cut a hole in the bottom of the pumpkins like you would do in a halloween one.

Cut a hole in the bottom of the pumpkins like you would do in a halloween one.

9
Carve the seeds out and clean them by scratching the inside flesh. Cut the toothpicks in 2 and stick them to the sides of the pumpkin lids to make a sort of cruciform

Carve the seeds out and clean them by scratching the inside flesh. Cut the toothpicks in 2 and stick them to the sides of the pumpkin lids to make a sort of cruciform

10
Take a casserole and coat the bottom with a double layer of aluminum foil

Take a casserole and coat the bottom with a double layer of aluminum foil

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Ready to be stuffed

Ready to be stuffed

13
Remove the lid, add the flour and stir with a high heat. If the stew dries up too much add more vegetable stock, if it's still too liquid cook a bit longer without the lid

Remove the lid, add the flour and stir with a high heat. If the stew dries up too much add more vegetable stock, if it's still too liquid cook a bit longer without the lid

14
That's how you want it, done.

That's how you want it, done.

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Using a tablespoon stuff all the pumpkins up to the top, according to how good you judged the size of the pumpkins you may have more or less stew, either way, not a problem.

Using a tablespoon stuff all the pumpkins up to the top, according to how good you judged the size of the pumpkins you may have more or less stew, either way, not a problem.

17
Add a small quantity of olive oil on top.

Add a small quantity of olive oil on top.

18
Stick the sage leaves on two of the toothpicks

Stick the sage leaves on two of the toothpicks

19
Close the lid with the leaves inside

Close the lid with the leaves inside

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Ready to be baked in a 200C preheated oven for 45min

Ready to be baked in a 200C preheated oven for 45min

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45min later

45min later

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Serve hot with your choice of bread.

Serve hot with your choice of bread.

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Remember to carve out the pumpkin flesh as you eat the stew. Enjoy!

Remember to carve out the pumpkin flesh as you eat the stew. Enjoy!

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