If you’re headed out trick-or-treating tomorrow night, you’ll want to fill up on this warm and hearty stew beforehand! Chef Auston and Lisa from Exit 2 Bar & Grille were in the kitchen this morning cooking up a spooky menu for the upcoming Halloween weekend. Check out their Guinness stew recipe below!
Exit 2 Bar & Grille is celebrating their one year anniversary next week! If you’d like to join in on the fun, you can head to the restaurant located at 3191 Eggert Rd., next Thursday, November 6th from 5pm to 11pm for live music, food specials, drinks and more!
Drunken Witches Stew
– 1 pork tenderloin
– 3 large carrots
– 1 cup of minced garlic
– 4 cups of Guinness Stout Beer
– Half stalk of Celery
– 2 cups of Brussels Sprouts
– 3 cups of Chicken Stock
– 1/2 cup of Flour
– 1 teaspoon of Caraway Seed
– 1 cup of Balsamic Vinegar
-Sear pork on all sides and remove from pot, then deglaze the pot with butter until melted and sauté onions, then add the caraway seed
-Add flour slowly and Guinness, then add chicken stock and balsamic vinegar, bring to boil and add chopped carrots and celery for about an 1 hour
-Finish with halved Brussels sprouts, salt and pepper for another half hour