Title: Hobgoblin Stew
Categories: Entree Meat
Yield: 6 Servings

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	ts	Thyme
1	ts	Coriander
2		Potatoes; peeled and cubed
6		Carrots; peeled and sliced into rounds
1	c	Frozen peas; thawed
1/2	c	Evaporated milk

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.

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