Vegetable Meat Stew

• 1 lb. beef for stew
• 2 Tbsp. all-purpose flour
• 1 1/2 tsp. salt
• 1 tsp. Accent
• 1/8 tsp. pepper
• 3 Tbsp. vegetable oil
• 1/4 c. chopped onion
• 3 c. water
• 1 garlic clove, minced
• 1 bay leaf
• 1 tsp. thyme
• 4 small potatoes, peeled and cubed
• 4 carrots, peeled and cubed
• 1 c. frozen peas, thawed
• 1/2 c. Pet evaporated milk

1. Cut meat into cubes.
2. Roll into mixture of flour, salt, Accent and pepper.
3. Reserve flour mixture.
4. Brown meat slowly in hot oil. Sprinkle any remaining flour mixture over meat.
5. Toss to coat meat. Add onion; cook until limp.
6. Add water, garlic, bay leaf and thyme. Bring to a boil.
7. Cover and cook over low heat 1 hour.
8. Add potatoes, carrots and additional water as needed.
9. Cover and cook 15 minutes.
10. Add peas and continue to cook about 10 minutes or until vegetables are tender.
11. Stir in evaporated milk.
12. Heat until steaming hot, but do not boil.
13. Remove bay leaf.
14. Serve hot.

beef, flour, salt, accent, pepper, vegetable oil, onion, water, garlic, bay leaf, thyme, potatoes, carrots, frozen peas, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=293240 (may not work)