Not only is this the spookiest dish we've done in a while, it also happens to be one of the easiest. Hey, we like complicated dishes!

Ingredients:

• 4 pounds beef chuck roast, cut into 2" cubes
• 1/2 cup fine, sweet Hungarian paprika
• Salt and freshly ground black pepper to taste
• 4 large onions, diced fine
• 2 tablespoons minced garlic
• 6 tablespoon extra virgin olive oil
• 6 Idaho potatoes, peeled and cut into 1-2” cubes
• 1 teaspoon marjoram
• 1 bay leaf
• 1 tablespoon lemon zest
• 1 teaspoon caraway crushed seeds
• 2 tablespoons white vinegar
• 2 quarts low salt beef or chicken stock
• 1 severed headcheese

Directions:

1. Adjust oven rack to the upper third of the oven and preheat to 350F.

2. In a large mixing bowl, combine the beef with the paprika, salt and pepper, tossing to coat the meat evenly with the spice mixture. Add half of the olive oil and toss again to coat.

3. Spread the seasoned beef in one layer on a shallow roasting pan and roast 25-30 minutes, until the meat begins to sizzle and brown on all sides. Turn the heat down if it begins to smoke.

4. While the meat is browning, combine the onions, garlic, remaining olive oil and a pinch of salt in a large, heavy saucepan or Dutch oven over medium heat. Cook, stirring often until golden brown. Add the potatoes, marjoram, bay leaf, lemon zest, caraway seeds, vinegar and stock.

5. Add the browned beef, bring the mixture to a boil and reduce heat to a low simmer. Covered and cook until the meat is tender and the potatoes begin to fall apart and thicken the stew, about 2 hours.