Hobgoblin stew

Combine flour, salt, and pepper in a shallow bowl. Coat the beef stew meat evenly with the flour mixture, shaking off excess.

Heat vegetable oil in a large heavy-bottomed pot over medium-high heat until shimmering. Working in batches to avoid crowding, brown the floured beef on all sides until deeply caramelized, about 8-10 minutes total. Transfer to a plate.

Add chopped onion to the same pot and sauté over medium heat until softened and translucent, about 3-4 minutes, stirring occasionally.

Pour water into the pot, scraping up any browned bits from the bottom with a wooden spoon. Return the beef to the pot along with any accumulated juices.

Stir in garlic powder, thyme, and coriander. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 30 minutes.

Add peeled and cubed potatoes and sliced carrot rounds to the pot. Stir well to combine, then continue simmering covered until the beef is tender and vegetables are partially cooked, about 30-35 minutes.

Stir in thawed frozen peas and evaporated milk, incorporating gently to avoid breaking up the vegetables. Simmer uncovered for an additional 5-10 minutes until the peas are heated through and the stew thickens slightly.

Taste and adjust seasoning with additional salt and pepper as needed. Ladle into bowls and serve hot.