Try this Vegetable Meat Stew recipe, or contribute your own.
Suggest a better descriptionCombine 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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Serving Size: 1 Serving (369g) | ||
Recipe Makes: 6 | ||
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Calories: 422 | ||
Calories from Fat: 205 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.8g | 30 % | |
Saturated Fat 8.3g | 41 % | |
Monounsaturated Fat 10.3g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 65.9mg | 20 % | |
Sodium 190.8mg | 7 % | |
Potassium 1009.2mg | 27 % | |
Total Carbohydrate 34.8g | 10 % | |
Dietary Fiber 5.3g | 21 % | |
Sugars, other 29.5g | ||
Protein 20.2g | 29 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 422
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