Vegetable Meat Stew
|All purpose flour||2 Tablespoon|
|Salt||1 1⁄2 Teaspoon|
|Flavor enhancer||1 Teaspoon|
|Beef stew meat||1 Pound|
|Vegetable oil||3 Tablespoon|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Water||3 Cup (48 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Dried thyme||1 Teaspoon, crushed|
|Potatoes||4 Small, pared, cubed|
|Carrots/12 mini carrots, pared||4 , chopped|
|Frozen peas||1 Cup (16 tbs), thawed|
|Evaporated milk||1⁄2 Cup (8 tbs)|
Combine flour, salt, ACCENT® Flavor Enhancer and pepper in shallow dish.
Dredge meat in flour mixture; reserve excess flour mixture.
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 through.
Do not boil.
Remove bay leaf before serving.