Hobgoblin Stew
Created by Fizzybrat on May 22, 2019
- Servings: 6
- Prep Time: 20m
- Cook Time: 90m
- Recipe #32255
Ingredients
- 2 tablespoons flour
- 1 1/2 teaspoons salt
- 1/8 teaspoon pepper
- 1 pound stewing beef
- 3 tablespoons oil (vegetable oil)
- 1/4 cup onions, chopped
- 3 cups water
- 1/2 teaspoon garlic powder
- 1 teaspoon thyme
- 1 teaspoon coriander
- 2 potatoes, peeled and cubed
- 6 (276 grams) carrots, peeled and sliced into rounds
- 1 cup peas (frozen, thawed)
- 1/2 cup evaporated milk
How to Make
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Step 1: On plate, combine flour, salt and pepper; set aside.
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Step 2: 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.
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Step 3: Add meat and brown, stirring occasionally with mixing spoon, then sprinkle in remaining flour mixture.
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Step 4: Add onion; cook until limp.
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Step 5: Add water, garlic powder, thyme and coriander; bring to boil.
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Step 6: Cover and cook over low heat for about an hour.
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Step 7: After the hour is up, add the potatoes, carrots and additional water as needed.
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Step 8: Cover and cook 10 minutes.
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Step 9: Add peas and continue to cook about 5 minutes or until vegetables are tender.
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Step 10: Stir in evaporated milk. Heat through, but do not boil.
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Step 11: To serve, pour into hollowed-out pumpkin shell which has been decorated to look like a spooky jack-o'-lantern by using a black marker pen.
Nutritional Facts
- Serving Size: 1 (427.9 g)
- Calories 488.5
- Total Fat - 26.1 g
- Saturated Fat - 10.4 g
- Cholesterol - 160.2 mg
- Sodium - 674 mg
- Total Carbohydrate - 46.9 g
- Dietary Fiber - 4.8 g
- Sugars - 4.1 g
- Protein - 16.6 g
- Calcium - 425.3 mg
- Iron - 6 mg
- Vitamin C - 39.9 mg
- Thiamin - 0.3 mg