2 tablespoons Flour
1-1/2 teaspoons Salt
1/8 teaspoon Pepper
1 lb Beef stew meat
3 tablespoons Vegetable oil
1/4 cup Chopped onion
3 cups Water
1/2 teaspoon Garlic powder
1 teaspoon Thyme
1 teaspoon Coriander
2 Potatoes; peeled and cubed
6 Carrots; peeled and sliced into rounds
1 cup Frozen peas; thawed
1/2 cup 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 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.