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Halloween Fun with Harmons, Lucinda the Witch


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Halloween is here and Executive Chef Johnny McAdams from Harmons City Creek has a hearty dinner idea that will warm up your ghouls and goblins before you send them out trick or treating tonight.

Fall Beef Stew in Pumpkin Bread Bowls Ingredients: 2 lbs. cubed beef 1/8 C. olive oil 1/8 C. flour 1 onion chopped 1 Tbsp. minced garlic 4 carrots chopped 4 large potatoes medium dice 1 large butternut squash medium dice 1 parsnip medium dice 1 turnip medium dice 12oz. apple juice 32oz. beef stock Salt and pepper

Directions: 1. In a large bowl cover the beef with the flour evenly coating each piece, salt and pepper. 2. Add oil to large stockpot on high heat. 3. Add the garlic, onion, turnip and parsnip to stockpot. 4. Sauté until the onion is translucent. 5. Add the squash, potato, beef stock and apple juice. 6. Bring the stew to a boil cover the pot and reduce the heat to low. 7. Allow the stew to cook for 45 minutes to an hour or until the beef is tender. 8. Enjoy!

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Jenn Hardman

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