Hobgoblin Stew
Submitted by close2myhrt
Halloween beef stew with flour-crusted meat, potatoes, carrots, and peas in a creamy thyme-coriander broth, served inside a carved pumpkin shell for a spooky seasonal showstopper.
YIELD
1 batchPREP
30 minCOOK
1 hrsREADY
1 hrsThis hearty beef stew gets a Halloween makeover that kids and adults both go wild for. Flour-coated beef cubes brown up with a golden crust, then simmer low with potatoes, carrots, and peas in a thyme-and-coriander-scented broth.
The evaporated milk stirred in at the end gives the broth a velvety richness without making it heavy. Just heat it through gently, because boiling will break that smooth texture.
The real showstopper? Ladle the whole thing into a hollowed-out pumpkin carved like a jack-o-lantern. It doubles as your serving bowl and your table centerpiece.
Kitchen Tips
- Brown the beef in batches so it actually sears instead of steaming. Crowding the pan traps moisture and you lose that crispy flour coating.
- Add water gradually after the first hour if the stew looks thick. You want enough liquid for the potatoes and carrots to cook through without scorching.
- Stir the evaporated milk in off the heat or on very low flame. Bringing it to a boil will cause it to curdle.
- Choose a sturdy pumpkin (sugar pie or similar) and scrape the inside clean so it holds up as a serving vessel.
Variations
- Swap the beef for chunks of butternut squash and use vegetable broth for a vegetarian version that keeps the Halloween spirit.
- Add a splash of Worcestershire sauce or a bay leaf during the simmer for deeper savory flavor.
- Stir in a handful of corn kernels along with the peas for extra color and sweetness.
Ingredients
Directions
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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