Hobgoblin Stew

Recipe: Hobgoblin Stew


  • 2 tb Flour
  • 1 1/2 ts Salt
  • 1/8 ts Pepper
  • 1 lb Beef stew meat
  • 3 tb Vegetable oil
  • 1/4 c Chopped onion
  • 3 c Water
  • 1/2 ts Garlic powder
  • 1 t Thyme
  • 1 t Coriander
  • 2 Potatoes — peeled and cubed
  • 6 Carrots — peeled and sliced -into rounds 1 c Frozen peas — thawed
  • 1/2 c Evaporated milk


  1. 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.
  2. 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.
  3. 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.

Number of servings (yield): 4

Meal type: breakfast

Culinary tradition: USA (General)

My rating: 4 stars:  ★★★★☆ 1 review(s)