January 16, 2009, Newsletter Issue #239: Hobgoblin Stew

Tip of the Week

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.

About LifeTips

Now one of the top on-line publishers in the world, LifeTips offers tips to millions of monthly visitors. Our mission mission is to make your life smarter, better, faster and wiser. Expert writers earn dough for what they know. And exclusive sponsors in each niche topic help us make-it-all happen.