Go Back
–+ servings
Eye of Newt Stew

Eye of Newt Stew: Hauntingly Delicious for Halloween Nights

Eye of Newt Stew is a whimsical, comforting dish featuring tender beef, bold wine, and 'eyeball' pearl onions, perfect for Halloween gatherings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 4 hours
Cooling Time 30 minutes
Total Time 5 hours
Servings: 6 servings
Course: Soups
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 2 pounds Beef Chuck-Eye Roast cut into 2-inch chunks
  • 2 tablespoons Bacon Grease or Avocado Oil for sautéing
  • 1 large Yellow Onion sliced thinly
  • 1 cup Carrot diced, purple for flair optional
  • 1 cup Celery diced
  • 8 ounces Mushrooms high vitamin D varieties recommended
  • 4 cloves Garlic minced
  • 2 tablespoons Tomato Paste optional
  • 1 tablespoon Fish Sauce optional for umami
  • 1 cup Red Wine robust type like Cabernet Sauvignon
  • 1 cup Chicken Stock or vegetable stock
  • 1 tablespoon Unflavored Gelatin optional for thickness
  • 1 tablespoon Gluten-Free Worcestershire Sauce for flavor
  • 3 sprigs Thyme fresh
  • 2 leaves Bay Leaves fresh
For the Eyeballs
  • 1 cup Frozen Pearl Onions thawed
  • 1 tablespoon Butter or Dairy-Free Alternative for sautéing
  • 1/4 cup Caper Berries or Small Black Olives for filling
For the Sauce
  • 1 cup Pomegranate Juice reduces for sauce
  • 1 tablespoon Glucomann Powder optional for thickness

Equipment

  • Dutch oven

Method
 

Cooking Steps
  1. Preheat your oven to 325ºF (163ºC). Gather ingredients and equipment including a Dutch oven.
  2. Heat bacon grease or avocado oil in a large Dutch oven over medium heat. Sauté onions, carrots, celery, and mushrooms for about 10 minutes.
  3. Add minced garlic and stir for 1 minute. Then incorporate tomato paste and cook for 2 minutes.
  4. Deglaze the pot with red wine, scraping browned bits. Add chicken stock, fish sauce (if using), gelatin, thyme, bay leaves, and Worcestershire sauce.
  5. Add beef chunks, ensuring they are submerged. Add more stock if necessary.
  6. Cover the Dutch oven and transfer it to the oven. Bake for 3 to 4 hours until beef is fork-tender.
  7. Skim excess fat from the surface after cooking. Refrigerate overnight for easier fat removal if possible.
  8. Simmer thawed pearl onions in butter for about 20 minutes until tender. Season with salt and pepper.
  9. Reduce pomegranate juice in a saucepan until syrupy, about 10 minutes. Optionally whisk in glucomann powder.
  10. Hollow out pearl onions and fill with caper berries or olives. Serve the stew with the pearl onion 'eyeballs' and drizzle with pomegranate sauce.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 20gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 5gVitamin A: 15IUVitamin C: 20mgCalcium: 4mgIron: 15mg

Notes

Ensure beef is submerged in liquid to avoid dryness during cooking. Choose quality ingredients, especially for wine, to enhance flavors.

Tried this recipe?

Let us know how it was!