Ingredients
- 2 potatoes (peeled)
- 3 c water
- 1 lb beef stew meat
- 1 c peas (frozen thawed)
- 1/2 c evaporated milk
- 3 tb vegetable oil
- 1/4 c onion (chopped)
- 2 tb flour
- 1 1/2 ts salt
- 1/2 ts garlic powder
- 1 t thyme
- 1 t coriander
- 1/8 ts pepper
- 6 slices carrots (peeled)
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.