Ingredients
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1 lb stew meat
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2 cloves garlic, minced
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2 tablespoons margarine
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2 1/2 tablespoons flour
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1 1/4 cups water
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2 tablespoons white wine
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2 teaspoons Worcestershire sauce
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2 teaspoons onion salt
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1 teaspoon red pepper powder
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2 tablespoons ground pepper
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2 tablespoons salt
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1/2 teaspoon Kitchen Bouquet
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4 cups water
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1 package california-blend frozen vegetables (broccoli, califlower, carrots)
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1/2 cup milk, mixed with
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3 tablespoons flour
Instructions
- Put first 3 ingredients into pot.
- Brown meat until you can see no pink, over medium high heat.
- Add flour and stir to coat.
- Then add water and boil, covered for 10 minutes.
- Then add seasonings, kitchen bouquet, white wine, worcestershire, and veggies and then add 4 cups water, or until the top of meat and veggie mixture is covered.
- Boil for another 20 minutes covered.
- If needed keep adding water to keep covering the top.
- Then at end add milk and flour mixture to thicken, and let simmer for 5 minutes.
- Meat is a little chewy, so if you want it more tender before adding milk and flour mixture let boil for another 10 minutes.