# Components:
→ Meats
01 - 2 lbs beef chuck, cut into 1-inch cubes
→ Vegetables
02 - 2 medium onions, finely chopped
03 - 3 garlic cloves, minced
04 - 2 medium carrots, sliced into rounds
05 - 2 red bell peppers, diced
06 - 2 medium potatoes, peeled and cubed
07 - 1 can (14 oz) diced tomatoes
08 - 1 cup button mushrooms, quartered
09 - 1 small zucchini, sliced (optional)
→ Liquids
10 - 4 cups beef broth
11 - 2 tablespoons tomato paste
12 - 2 tablespoons olive oil
→ Spices & Seasonings
13 - 2 tablespoons sweet Hungarian paprika
14 - 1 teaspoon smoked paprika
15 - 1 teaspoon caraway seeds
16 - 1 teaspoon dried marjoram
17 - 1 bay leaf
18 - Salt and black pepper, to taste
→ Garnish & Halloween Touches
19 - 6 small mozzarella balls
20 - Sliced olives for pupils
21 - Fresh parsley, chopped
# Directions:
01 - Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Working in batches, sear beef cubes on all sides until browned. Remove beef and set aside.
02 - Add chopped onions to the pot. Cook until softened, about 5 minutes. Stir in minced garlic and cook for 1 minute.
03 - Add sweet and smoked paprika, caraway seeds, and marjoram. Stir for 30 seconds to release the flavors.
04 - Return browned beef to the pot. Add carrots, red bell peppers, button mushrooms, zucchini (if using), potatoes, diced tomatoes, tomato paste, bay leaf, and beef broth. Stir thoroughly to mix.
05 - Bring mixture to a boil, then lower heat to a gentle simmer. Cover and cook, stirring occasionally, for 1 hour and 30 minutes until beef and vegetables are tender and stew thickens.
06 - Remove bay leaf. Adjust seasoning with salt and black pepper to taste.
07 - Ladle stew into bowls. Float mozzarella balls in the hot broth and top each with a sliced olive to create spooky 'eyeballs.' Finish with a sprinkle of chopped fresh parsley.
