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