Hobgoblin Stew
Ingredients:
2 tbsp Flour
1 1/2 tsp Salt
1/8 tsp Pepper
1 lb Beef Stew Meat
3 tbsp Vegetable Oil
1/4 cup 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 cup frozen Peas; thawed
1/2 cup Evaporated Milk
Directions:
Combine flour, salt and pepper; set aside. Cut meat into
bite-size cubes, and roll in flour mixture. Reserve flour mixture.
Heat vegetable oil in saucepan set on stove top over medium-low heat. Brown
meat, stirring occasionally. Sprinkle in
remaining flour mixture. Add onion; cook until soft. Add water, garlic powder,
thyme and coriander; bring to boil.
Cover and cook over low heat for 60 minutes. Add potatoes, carrots and
additional water as needed. Cover and cook
for 10 minutes. Add peas and continue to cook about 5 minutes or until
vegetables are tender. Stir in evaporated milk.
Heat through, stirring constantly. Do not boil.
Serve in hollowed-out pumpkin shells. Enjoy!
Makes 6 Servings