Side Pannel
Vegetable Meat Stew
Ingredients List
- 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
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.
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.
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