1 lb. beef for stew
2 tbsp. all purpose flour
1 tsp. Accent Flavor Enhancer
3 tbsp. vegetable oil
3 c. water
1 garlic clove, minced
1 bay leaf
1 tsp. thyme
4 sm. potatoes, peeled and cubed
1 1/2 tsp. salt
1/8 tsp. ground black pepper
1/4 c. chopped onion
4 carrots, peeled and chopped or 12 mini carrots, peeled
1 c. frozen peas, defrosted
1/2 c. Pet evaporated milk

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