Recipe - Vegetable Meat Stew

2 tablespoon Allpurpose flour
1 One half teaspoon Salt
1 teaspoon Accent flavor enhancement
1/8 teaspoon Pepper
1 pound Beef stew meat
3 tablespoon Vegetable oil
One fourth cup Chopped onion
3 cup Water
1 Clove garlic; minced
1 Bay leaf
1 teaspoon Dried thyme; crushed
4 small Potatoes; pared and cubed
4 Carrots; chopped,or 12
minicarrots, pared
1 cup Frozen peas; thawed
One half cup 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 mediumhigh 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, 848707095

Posted to MCRecipe Digest by Gail Shermeyer 4paws@netrax.net on Apr 13,
1998