Hobgoblin Stew

2 tb Flour
1 1/2 ts Salt
1/8 ts Pepper
1 lb Stewing 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

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 for about an hour.

After the hour is up, add the 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 which has been decorated to look like a spooky jack-o'-lantern by using a black marker pen.