Vegetable Meat Stew
Try this Vegetable Meat Stew recipe, or contribute your own. "Stews" and "Soups" are two of the tags cooks chose for Vegetable Meat Stew.
Yield: 6 Ready in 1 hours
2 people trying soon
|1 Garlic; minced|
|1/4 cOnions; chopped|
|4 smPotatoes; pared and cubed|
|3 tbVegetable oil|
|1 Bay leaf|
|1 cFrozen peas; thawed|
|1/2 cEvaporated milk|
|2 tbAll-purpose flour|
|1 tsDried thyme; crushed|
|1 1/2 tsSalt|
|4 Carrots; chopped, or 12 mini|
|1 tsAccent flavor enhancement|
|1 lbBeef stew meat|
Vegetable Meat Stew Preparation
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 firstname.lastname@example.org Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5 Posted to MC-Recipe Digest by Gail Shermeyer <email@example.com> on Apr 13, 1998
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