Source: Betty Crocker Cookbook

Dredge

• 2 pounds stew meat; in
• 1 cup flour
• 1 teaspoon garlic powder
• 1 teaspoon salt

Brown meat in 2 tablespoons oil. Add 1 large onion, chopped, and continue browning. Sprinkle on any remaining flour mixture and continue browning. Add liquid to cover and simmer for 2-3 hours.

Forty-five minutes to one hour before serving, add 6 potatoes and 6 carrots, cut into pieces.

Ten minutes before serving, add 1 bag of frozen peas or
mixed vegetables.

Serve over rice or egg noodles.

Glenda’s Secrets of Success

1. Dump any extra flour into the pot with the onions – it acts as a thickener when you add the liquid.
2. You can change the taste dramatically by varying the liquid. For the basic recipe, I add water and dry soup mix such as beef broth or onion soup or onion mushroom. A can or two of beer gives a good tang. A can of tomato paste gives a deeper, richer taste and color.

“Laughter is brightest, in the place where the FOOD is.” – IRISH PROVERB