Hobgoblin stew
Yield: 6 Servings
Ingredients:
- 2 tb Flour
- 1 1/2 ts Salt
- 1/8 ts Pepper
- 1 lb Beef stew meat
- 3 tb Vegetable oil
- 1/4 c Chopped onion
- 3 c Water
- 1/2 ts Garlic powder
- 1 ts Thyme
- 1 ts Coriander
- 2 Potatoes; peeled and cubed
- 6 Carrots; peeled and sliced -into rounds
- 1 c Frozen peas; thawed
- 1/2 c Evaporated milk Preparation time: 20 minutes Cooking time: 1 hour
- 20 minutes
Instructions:
Utensils: Measuring cups and spoons utility knife plate saucepan with cover mixing spoon can opener. On plate combine flour salt and pepper; set aside. Cut meat into bite-size cubes then roll in flour mixture to coat. Reserve flour mixture. Heat vegetable oil in saucepan set on stove top over medium-low heat. Add meat and brown stirring occasionally with mixing spoon then sprinkle in remaining flour mixture. Add onion; cook until limp. Add water garlic powder thyme and coriander; bring to boil. Cover and cook over low heat 1 hour. After 1 hour add potatoes carrots and additional water as needed. Cover and cook 10 minutes. Add peas and continue to cook about 5 minutes or until vegetables are tender. Stir in evaporated milk. Heat through but do not boil. To serve pour into hollowed-out pumpkin shell decorated to look like a spooky jack-o'-lantern.
