Vegetable meat stew

6 Servings

Ingredients

Quantity Ingredient
2 tablespoons All-purpose flour
1½ teaspoon Salt
1 teaspoon Accent flavor enhancement
⅛ teaspoon Pepper
1 pounds Beef stew meat
3 tablespoons Vegetable oil
¼ cup Chopped onion
3 cups Water
1 Clove garlic; minced
1 Bay leaf
1 teaspoon Dried thyme; crushed
4 smalls Potatoes; pared and cubed
4 Carrots; chopped,or 12 mini-carrots, pared
1 cup Frozen peas; thawed
½ cup Evaporated milk

Directions

Combine flour, salt, Accent and pepper in shallow dish. Dredge meat in flour mix; reserve excess flour mix. Brown meat in hot oil in Dutch oven over medium-high heat. Sprinkle any remaining flour mixture over meat. Toss to coat meat. Add onion; cook until onion is limp. Add water, garlic, bay leaf and thyme. Bring to a boil over high heat. Reduce heat to low. Cover and simmer 1 hour. Add potatoes, carrots and additional water, if needed.

Simmer covered, 15 minutes. Add peas; simmer, covered 10 minutes or until vegetables are tender. Stir in evaporated milk; heat thorough. Do not boil.

Remove bay leaf before serving. Busted by Gail Shermeyer 4paws@...

Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5 Posted to MC-Recipe Digest by Gail Shermeyer <4paws@...> on Apr 13, 1998

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