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

Combine flour, salt, Accent 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 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.