| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Dairy | Dutch | Soups &, Stews | 6 | Servings |
INGREDIENTS
| 2 | tb | All-purpose flour |
| 1 1/2 | ts | Salt |
| 1 | ts | Accent flavor enhancement |
| 1/8 | ts | Pepper |
| 1 | lb | Beef stew meat |
| 3 | tb | Vegetable oil |
| 1/4 | c | Chopped onion |
| 3 | c | Water |
| 1 | Clove garlic; minced | |
| 1 | Bay leaf | |
| 1 | ts | Dried thyme; crushed |
| 4 | sm | Potatoes; pared and cubed |
| 4 | Carrots; chopped,or 12 mini-carrots, pared | |
| 1 | c | Frozen peas; thawed |
| 1/2 | c | Evaporated milk |
INSTRUCTIONS
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 [email protected] Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5 Posted to MC-Recipe Digest by Gail Shermeyer <[email protected]> on Apr 13, 1998
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