Halloween hobgoblin stew

6 servings

Ingredients

Quantity Ingredient
2 tablespoons Flour
1½ teaspoon Salt
⅛ teaspoon Pepper
1 pounds Beef stew meat
3 tablespoons Vegetable oil
¼ cup Chopped onion
3 cups Water
½ teaspoon Garlic powder
1 teaspoon Thyme
1 teaspoon Coriander
2 Potatoes; peeled and cubed
6 Carrots; peeled and sliced into rounds
1 cup Frozen peas; thawed
½ cup Evaporated milk

Directions

Preparation time: 20 minutes Cooking time: 1 hour, 20 minutes 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.

from Inland Valley Daily Bulletin October 6, 1994 typed by Tiffany Hall-Graham

Submitted By TIFFANY HALL-GRAHAM On 10-18-94

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