Title: Vegetable Meat Stew
Categories: Soups &, Stews
Yield: 6 Servings

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

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