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Categories:
parsley garlic oil boneless stew meat Meat onions bell pepper celery bay leaves thyme basil flour water butter carrots Kitchen potatoes
Viewed: 89 - Published at: 7 years agoIngredients
- 1/2 c. parsley
- 4 toes garlic
- 1 c. oil
- 1 1/2 lb. boneless stew meat
- 1 1/2 lb. bone-in stew meat
- 2 large onions, chopped
- 1 bell pepper, chopped
- 1 c. celery, chopped
- 2 bay leaves, broken
- 1 tsp. thyme
- 1 tsp. basil
- 3 Tbsp. flour
- 1 1/2 qt. water
- 1 small bag frozen butter beans
- 2 large carrots, sliced
- 2 turnips, cut in 1-inch sq.
- Kitchen Bouquet
- 3 potatoes, quartered
Method
- In a large heavy skillet, place meat in oil.
- Brown; add onions, bell pepper and celery.
- Fry until clear.
- Add flour and brown (for your roux).
- Add bay leaves, thyme and basil.
- Add water and Kitchen Bouquet to color.
- When meat is getting tender, put in frozen butter beans, carrots and turnips and cook for 15 minutes, then add potatoes, parsley and garlic.
- If too thick, add more water and cook until tender.
- Serve over rice.
