Thrill your little Ghosts and Goblins with this hearty and delicious GHOULash that will keep them warm and give them energy for a night filled with begging.
Sue of Palatable Pastime is hosting this month and chose this seasonal theme. When the weather starts to cool, I start yearning for comfort foods like soups, stews and pot roasts. I know that I am not alone. It is scientifically based on our bodies inborn reaction that makes us want to prepare for the cold weather when food used to be scarce.
Luckily we no longer have to worry about going out hunting and foraging for food, other than the local grocers. Our bodies don't realize that though so every fall, they start hungering for food that sticks to the ribs.
I decided to go even more seasonal by offering up a Halloween stew. Let's take a look at what the others are sharing today......
- Herb Stocked Couscous Soup by Sneha's Recipes
- Gnocchi Minestrone with Italian Sausage by Karen's Kitchen Stories
- Beef GHOULash by A Day in the Life on the Farm
- Chorizo and Vegetable Posole by Palatable Pastime
Today we are helping Marina and her family move into their new home. I will be making a crockpot meal for us all to have afterwards. The rest of the week is pretty quiet. The Angel Face is spending the night on Friday so we are going to have a spooky spaghetti dish to enjoy with a Halloween movie. What's on your menu this week?
Saturday
Slow Cooker Chicken Tikka Masala
Steamed Rice
Sweet and Sour Eggplant
Cranberry Chocolate Chunk Cookies
Sunday Supper
Pot Roast
Mashed Potatoes
Roasted Root Vegetables
Meatless Monday
Kung Pao Chickpea Stirfry
Taco Tuesday
Pizza Tacos
Wednesday
Beef Pot Pie using leftovers from Sunday
Thursday
Green Beans
Friday
Tossed Salad
Evil Eyes Pasta
Breadsticks
Yield: 6 servings
Beef GHOULash
Thrill your little Ghosts and Goblins with this hearty and delicious GHOULash that will keep them warm and give them energy for a night filled with begging.
Prep time: 15 MinCook time: 3 HourTotal time: 3 H & 15 M
Ingredients
- 2 lbs. beef stew meat, cut into cubes
- 1 T. flour
- 2 t. cumin
- salt and pepper, to taste
- 2 T. olive oil
- 1 large onion, diced
- 8 oz. mushrooms, sliced
- 3 cloves garlic, minced
- 1 c. red wine
- 1 c. beef broth + additional, as needed
- 1 (15 oz) can diced tomatoes with juices
- 1 (8 oz) container sour cream
Instructions
- Combine the flour, cumin, salt and pepper. Season the beef with this flour mixture.
- Heat the oil in a large dutch oven over med high heat and brown the beef on all sides. Transfer to a bowl and set aside.
- Add the onions, mushrooms and garlic to the pot and cook until onions are translucent and mushrooms are beginning to brown, 3-4 minutes.
- Add the wine and cook, scraping up any browned bits stuck to the bottom of the pan, until reduced by half.
- Stir in the broth, tomatoes and the beef with any collected juices. Bring to a boil.
- Cover and transfer to an oven that has been preheated to 350*.
- Cook for 2-3 hrs, checking occasionally and adding more broth as needed, until beef is fork tender.
- When ready to serve, place the sour cream in a plastic bag, snip off a corner of the bag and pipe onto the stew in a spiral. Use a knife to drag the sour cream into a spiders web. I chose to do this with the entire pot of stew however you can divide the stew into individual servings and create spiderwebs in each, if desired.
Notes
Adapted from a recipe found in Woman's Day
Nutrition Facts
Calories
413.84Fat (grams)
20.09Sat. Fat (grams)
7.13Carbs (grams)
13.1Fiber (grams)
2.24Net carbs
10.87Sugar (grams)
6.38Protein (grams)
37.92Sodium (milligrams)
373.85Cholesterol (grams)
115.96
This sounds perfect for the changing weather!!
ReplyDeleteThanks Karen.
DeleteThis sounds flavorful and delicious!
ReplyDeleteThanks Sneha
DeleteLove the weekly menu. The Goulash looks delicious
ReplyDeleteThanks Cathy. I've already changed up the menu but at least I started with a plan LOL.
Delete