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Vegetable Meat Stew

Holidaycooking's picture
Vegetable meat stew is a herbed beef stew. Prepared with a medley of veggies like potato, onions, carrots and peas, this vegetable meat stew is flavorful and homely. Spiced with garlic, and flavored with thyme and bay leaf, the vegetable stew meat is cooked in a milk and water base. filling and comforting, it can be served with dinner rolls or over rice.
  All purpose flour 2 Tablespoon
  Salt 1 1⁄2 Teaspoon
  Flavor enhancer 1 Teaspoon
  Pepper 1⁄8 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
  Bay leaf 1
  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.

Recipe Summary

Main Dish

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