Vegetable Meat Stew Recipe

• 2 tbsp. flour
• 1 teaspoon Accent flavor enhancer
• 1 pound beef stew meat
• 1/4 c. minced onion
• 1 clove garlic, chopped
• 1 teaspoon dry thyme, crushed
• 4 carrots, minced, or possibly 12 mini carrots, pared
• 1 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 3 tbsp. vegetable oil
• 3 c. water
• 1 bay leaf
• 4 sm. potatoes, pared, cubed
• 1 c. frzn peas, thawed
• 1/2 c. Pet evaporated lowfat milk

1. Combine flour, salt, Accent and pepper in shallow dish.
2. Dredge meat in flour mix; reserve excess flour mix.
3. Brown meat in warm oil in Dutch oven over medium-high heat.
4. Sprinkle any remaining flour mix over meat.
5. Toss to coat meat.
6. Add in onion; cook till onion is limp.
7. Add in water, garlic, bay leaf and thyme.
8. Bring to boil over high heat.
9. Reduce heat to low.
10. Cover and simmer 1 hour.
11. Add in potatoes, carrots and additional water if needed.
12. Simmer, covered, 15 min.
13. Add in peas; simmer, covered, 10 min or possibly till vegetables are tender.
14. Stir in evaporated lowfat milk; heat through.
15. Don't boil.
16. Remove bay leaf before serving.

flour, accent flavor, meat, onion, clove garlic, thyme, carrots, salt, pepper, vegetable oil, water, bay leaf, potatoes, frzn peas, milk

Taken from cookeatshare.com/recipes/vegetable-meat-stew-53792 (may not work)