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