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