1. Cut stewing beef up into bite-size pieces and toss with the 1/4 cup flour in a large mixing bowl. 2. Using a large covered skillet, melt the shortening in the skillet over fairly high heat and dump beef & any remaining flour into the skillet. Begin stirring as it browns; after a few minutes, add the chopped onion into the skillet and continue to stir until the meat is all well browned. 3. Sprinkle the salt, Accent, garlic powder & black pepper over the contents of the skillet, then add the tomato juice & bay leaf. Stir to mix, then lower heat, put on the lid & let it stew gently for 1 1/2 hours. You may lift the lid & stir occasionally to keep it from sticking to the bottom of the skillet -- it will become very thick. 4. After this first stewing period, stir in the potatoes, carrots, celery, water, parsley & worcestershire sauce. Bring to a boil again, give it a good stir, then lower the heat, cover & let it stew gently for another hour. 5. During the last 10 minutes, remove lid, add the 1/2 cup frozen peas -- cook for the remaining 10 minutes, permitting the liquid to cook down a bit and the peas to heat through. ---------------------------------------------------------------------------
Nutrition
Ingredients
