Hobgoblin Stew Recipes

HOBO STEW

Steps:

• Heat oil in a large pot over medium-high heat. Add in the onion, carrots, and celery. Cook until the onion is translucent.
• Add the meat and cook until no longer pink. Toss in the tomato paste and cook for roughly two minutes. The color of the paste will deepen. Put in the garlic and cook 30 seconds, until garlic is fragrant.
• Add the flour and stir to coat the meat and vegetables. Allow to cook for 2 or 3 minutes to cook out the raw flour taste.
• Stir in the tomatoes with their juices. Add both kinds of broth, Worcestershire sauce, bay leaves, and then carefully place your potatoes inches Stir in the rest of the vegetables (green beans, hominy, and black-eyes peas.).
• Bring to a boil, then cover, reduce heat and simmer hard (or low boil) until the potatoes are done (you will be able to easily slide a fork in.) It could take up to an hour depending on how small you cut the potatoes. Stir occasionally.
• When potatoes are done remove the bay leaves, stir in the oregano, and salt and pepper to taste.

HOBGOBLIN STEW

Steps:

• 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.
• dd 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.

AMY'S MULLIGAN STEW

Steps:

• Melt shortening in the bottom of a Dutch oven over medium-high heat. Add beef and cook until browned on all sides, about 5 minutes. Pour in tomato soup. Fill the empty can with water twice and pour in. Season with salt and mix until well combined.
• Cover and cook over medium-low heat until beef is tender, about 2 hours. Make sure there is always liquid in the Dutch oven; add more water if needed.
• Stir in potatoes, carrots, and onions once beef is tender. Add enough water to nearly cover the vegetables. Cover and simmer over medium-low heat, stirring often, until stew thickens and vegetables are very soft, 30 to 40 minutes.