Teriyaki Stew
| Yield: | 6 Servings |
| Categories: | Soups |
| 2 | lb | Lean stew beef; cut in 2-inch cubes |
| 1/4 | c | Cooking oil |
| Boiling water | ||
| 2 | Bay leaves | |
| Salt and pepper to taste | ||
| 1 | ts | Bottled Brown Bouquet sauce or soy sauce |
| 1 | Whole stalk celery | |
| 1 | Carrot | |
| 1 | Onion | |
| 1 | Bunch celery; cut in 2-inch-long strips | |
| 1 | Bunch small carrots; cut in 2-inch lengths | |
| 4 | md | Potatoes; cut in quarters |
| 12 | Whole small onions | |
| 4 | tb | Worcestershire sauce |
| 1 | tb | Cooking sherry (optional) |
| 1 | lb | Fresh mushrooms; cut in halves |
| 1 | pk | (10-oz) frozen peas -or- |
| 1 | lb | Fresh peas |
| 3 | tb | Instant blending flour for thickening |
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