|Beef and Sugar Snap Stew|
BEEF AND SUGAR SNAP STEW
Need a hearty one-dish meal for lunch, supper and even breakfast or brunch? The addition of slightly cooked snap peas pods to beef stew expands its usefulness in family menus. Even "meat and potatoes" eaters will like the taste and texture of Sugar Snap pieces in beef stew.
3 Tablespoons margarine or butter
In large stew pot, melt margarine or butter. Add cubed beef and brown on all sides. Lower heat; sprinkle meat with flour mixture and stir to combine. Then add garlic, onion, beef bouillon, tomato sauce, peppercorns, cloves, parsley and tarragon; cover and simmer, stirring occasionally, 2 to 3 hours or until meat is fork-tender. During last 15 minutes of cooking add potatoes and carrots and cook until tender. Last two minutes before serving, stir in snap peas (whole or halved) and simmer just two minutes, or until heated throughout. Makes 6 servings.
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