Homestyle Stew

Yield: 2-1/2 quarts (10 servings)
1. Lightly flour 2 lbs. cubed beef, pork, or chicken. Brown in 3 tbsp. oil.
2. Add 3 cups water and STEW SEASONING. Blend well.
3. Bring to a boil. Cover and reduce heat. Simmer until meat is tender, (approximately 1-1/2 hours for beef and pork, 20 min. for chicken).

4. Add 4 medium potatoes (cubed), 4 carrots, 2 celery stalks, and 4 small onions, cut into 1 inch pieces.
5. Cover and simmer until vegetables are tender, (approximately 1 hour) stirring occasionally.
6. Add 1 package (10 oz.) frozen peas the last 5 minutes of cooking time. Add 2 tsp. salt if desired.

Vegetarian Stew: Lightly brown 2 tbsp. flour in 2 tbsp. vegetable oil in medium saucepan. Whisk in 2 cups water and STEW SEASONING. Stir until smooth. Bring to a boil and add vegetables of choice. Continue boiling until vegetables are tender.

Add up to 1/2 cup white wine to chicken recipes, or red wine to beef recipe. Mushrooms, tomatoes, or other root vegetables give a hearty flavor change. Up to 2 lbs. of frozen vegetable blend can be substituted for fresh vegetables.