I must confess that I am a sucker for packaging, particularly
when it comes to the liquor department at my local market. I cruise those
aisles every week, even though it's not all that often that I come home with
something. Last week a bottle of Dead Guy Ale from Rogue caught my eye. I don't
drink ale, mind you, but I had to get a bottle of Dead Guy (Okay, I also
got some cans, if you must know.), because I could only imagine how delicious it would be in a soup or stew. How perfect, I thought to myself, would
it be to include this in a recipe for Halloween or Day of the Dead, and thus my
Dead Guy Stew was born.
In thinking about the Day of the Dead holiday, Mexican in origin, I knew I
wanted a stew that was not only rich in taste, but with a nod to the taste
of Mexican food rather than a good old-fashioned American variety. I rummaged
through my pantry, and pulled out every item that I would normally use
in Mexican food, and set to work creating my stew.
Here is the end result, and it is delicious!If
your family enjoys a nice hearty stew for dinner, and love the spices of
Mexico, they are going to love this too. Naturally, with the holiday in mind,
and because I tend to serve stew withcornbread, I did so using my corn my skull mold pan with
excellent results, as you can see. Then, using a smaller skull mold I made
something with which to slather that delicious cornbread that I decided to call VooDoo butter, named for the spices used.
You can find the recipes below. 
Dead Guy Stew
1 16-ounce can refried beans
1 cup Rogue Dead Guy Ale
1 3-pound chuck roast, cubed
1 large onion, diced
1 teaspoon minced garlic
1 package taco seasoning (or make your own)
1 14.5-ounce can diced tomatoes
1 10-ounce can Rotel Tomatoes with Green Chilies
1 15-ounce can black beans, rinsed and drained
1 cup fresh or frozen corn
Salt and freshly ground black pepper, to taste
In a small mixing bowl, whisk together ale and refried beans. Place all ingredients in the order listed into a greased 6-quart slow cooker; stir to combine. Cook on high six hours. Serve, garnished as you see fit.
NOTE: I seared my cubes of chuck roast before putting them into the crockpot, but I can't imagine that it made any difference, so do whatever is easier.
1 cup Rogue Dead Guy Ale
1 3-pound chuck roast, cubed
1 large onion, diced
1 teaspoon minced garlic
1 package taco seasoning (or make your own)
1 14.5-ounce can diced tomatoes
1 10-ounce can Rotel Tomatoes with Green Chilies
1 15-ounce can black beans, rinsed and drained
1 cup fresh or frozen corn
Salt and freshly ground black pepper, to taste
In a small mixing bowl, whisk together ale and refried beans. Place all ingredients in the order listed into a greased 6-quart slow cooker; stir to combine. Cook on high six hours. Serve, garnished as you see fit.
NOTE: I seared my cubes of chuck roast before putting them into the crockpot, but I can't imagine that it made any difference, so do whatever is easier.
VooDoo Butter
4 ounces unsalted butter, softened
1 teaspoon sweet chili sauce
1 teaspoon honey
Pinch Worcestershire powder
Place all ingredients into a medium bowl and beat with a mixer 1 to 2 minutes until combined. Place into decorative molds and freeze until set, or place into a small ramekin and serve table side.
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Oh my goodness, this is so creative! The stew looks delicious, and your cornbread skulls are scarily perfect. I am allergic to red meat, so I may have to try this recipe with chicken instead, but I am going to have to make these recipes. I guess that means I need to order that skull baking pan!
ReplyDeleteOf course you have skull shaped pans. Snicker! Sounds delish. We don't have Rotel products here. Will have to look into what is in that and substitute.
ReplyDeleteOMG Pattie! This looks de-LISH! The skull cornbread and the Voodoo butter - genius! You are amazing. :)
ReplyDeleteYou’re killin’ me, Smalls!!!🤣🤣🤣 Dead Guy Stew (Is it Jimmy Hoffa? D. B. Cooper? Heaven forbid, Amelia Earhart?!!?!?) is a winner! I’ve got to try it! Who has ticked me off recently? I might just sub an ACTUAL dead guy for the cubed chuck!
ReplyDeleteWhat a fun presentation for this delicious recipe. I want to come over and share this meal. Thanks so much for sharing your post with us at Full Plate Thursday! Have a great week and come back to see us real soon!
ReplyDeleteMiz Helen
You really did a great job with the soup and the skull cornbread. Thanks for sharing at C&C with J&J.
ReplyDeleteI love the cornbread mold!! What a fun meal - Thanks for sharing at the What's for Dinner party!
ReplyDeletelove it so much fun and filling as well. Often trick or treat or party leaves no appetite with little ones but this meal would spark their interest and I believe bring back their hunger
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