Hobgoblin Stew
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 cups Water 1/2 tsp. Garlic Powder 1 tsp. Thyme 1 tsp. Coriander 2 Large Potatoes; peeled and cubed (about 2 cups) 6 Carrots; peeled and sliced into rounds 1 cup Frozen Peas; thawed 1/2 cup Evaporated Milk 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. Note: Very small pumpkins can be made into serving bowls by hollowing them out just as you do the larger one above. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
