Hobgoblin Stew
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Hobgoblin Stew
2 tablespoons flour
1 1/2 teaspoons salt
1/8 teaspoon pepper
1 pound beef stewing meat
3 tablespoons vegetable oil
1/4 cup chopped onion
3 cups water
1/2 teaspoon garlic powder
1 teaspoon thyme
1 teaspoon coriander
2 potatoes, peeled and cubed
6 carrots, peeled and sliced
1 cup frozen peas, thawed
1/2 cup evaporated milk
1 medium pumpkin, hollowed out
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 as desired.
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| Mary White |
