Jack O Lantern Stew Recipes

DOUBLE JACK STEW

Steps:

• For the marinade: In a gallon re-sealable bag, combine all the ingredients and marinate for 1 hour at room temperature. Drain well and pat dry.
• For the stew: In a large Dutch oven over medium heat, add the oil and the onions and cook until translucent. Remove from the pot and reserve.
• In batches (if needed, do not crowd), add the steak to the pot and cook for 4 to 5 minutes per batch, turning to evenly and deeply brown. Adjust the heat as needed. Sprinkle with 2 tablespoons flour and stir to coat well.
• Deglaze the pan with the whiskey and 1/2 cup of the beef stock, scraping any bits from the bottom. Add the remaining stock and return the onions to the pot. Add the bay leaves, thyme and savory and stir to combine. Bring to a simmer, reduce the heat to low, cover and cook for 2 hours, stirring occasionally.
• After 2 hours have passed, add the potatoes, turnip and carrots. Cover and cook for an additional 35 to 45 minutes.
• Add in the vinegar and salt, to taste.
• In a measuring cup, combine the buttermilk and cream and whisk in the remaining 3 tablespoons flour. Add to the stew, stirring gently to combine, and cook for an additional 5 to 6 minutes. Turn off the heat, add in 2 tablespoons butter and serve.

STUFFED JACK-O-LANTERN BELL PEPPERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking dish.
• Lightly mix together the ground beef, egg, bread cubes, onion, tomato, garlic, chili sauce, mustard, Worcestershire sauce, salt, and pepper in a bowl.
• Wash the peppers, and cut jack-o'-lantern faces into the peppers with a sharp paring knife, making triangle eyes and noses, and pointy-teeth smiles. Slice off the tops of the peppers, and scoop out the seeds and cores. Stuff the peppers lightly with the beef stuffing, and place them into the prepared baking dish so they lean against each other.
• Bake in the preheated oven until the peppers are tender and the stuffing is cooked through and juicy, about 1 hour.

HOBGOBLIN STEW

Steps:

• On plate, combine flour, salt and pepper; set aside.
• Cut meat into bite-size cubes, then roll in flour mixture to coat. Reserve flour mixture. Heat vegetable oil in saucepan set on stove top over medium-low heat.
• Add meat and brown, stirring occasionally with mixing spoon, then sprinkle in remaining flour mixture.
• Add onion; cook until limp.
• Add water, garlic powder, thyme and coriander; bring to boil.
• Cover and cook over low heat for about an hour.
• After the hour is up, add the potatoes, carrots and additional water as needed.
• Cover and cook 10 minutes.
• dd peas and continue to cook about 5 minutes or until vegetables are tender.
• Stir in evaporated milk. Heat through, but do not boil.
• To serve, pour into hollowed-out pumpkin shell which has been decorated to look like a spooky jack-o'-lantern by using a black marker pen.

PUMPKIN STEW

Steps:

• Heat 2 tablespoons oil in a large saucepan over medium-high heat. Place beef in the saucepan and cook until evenly brown. Mix in the water, potatoes, carrots, green bell pepper, garlic, onion, salt and pepper. Bring to a boil. Reduce heat and simmer approximately 2 hours.
• Dissolve the bouillon into the beef mixture. Stir in the tomatoes.
• Preheat oven to 325 degrees F (165 degrees C).
• Cut top off the pumpkin and remove seeds and pulp. Place the pumpkin in a heavy baking pan. Fill the pumpkin with the beef mixture. Brush outside of the pumpkin with remaining oil.
• Bake in the preheated oven 2 hours, or until tender. Serve the stew from the pumpkin, scraping out some of the pumpkin meat with each serving.

JACK O LANTERN STEW

Steps:

• Preheat the oven to 350 degrees F. Cut the top off the pumpkin and scoop out the insides. Rinse well. Carve a spooky face onto the pumpkin, without going all the way through the flesh. Rinse well, oil outside of pumpkin. Bake the pumpkin shell for 30 minutes. While shell is baking: saute the onion, green and red peppers, carrots, celery, and garlic until the vegetables begin to soften, about 8 minutes. Remove from pan and set aside. Brown ground beef and chicken. Add the veggies and cooked rice and cook over low heat, stirring often, for 10 to 15 minutes to let the flavors meld. Remove pumpkin from oven and let stand 15 minutes. Stir the tomatoes and soup into the meat mixture. Place meat mixture into pumpkin. Put back in oven for 20 minutes. Serve on a platter with cheesy biscuits- -very yummy.