Collectors' Items: Fifty Superb Recipes from Spice Islands

by Spice Islands Company

¼ cup dry red wine

1 teaspoon SPICE ISLANDS BOUQUET GARNI for Beef

2 tablespoons tomato paste

1 4-ounce can sliced or button mushrooms

6 small onions

3-4 carrots

1 cup frozen or fresh peas

Combine flour, Beau Monde, salt, Pepper, and Garlic Powder. Coat meat with seasoned flour and brown in a small amount of drippings, shortening, or oil in a heavy kettle or Dutch oven. Pour Beef Stock over browned meat; add wine, Bouquet Garni for Beef, tomato paste, mushrooms, and liquid. Cover and simmer slowly until meat is tender (2 to 3 hours). Add carrots and onions; when almost tender, add peas and continue cooking about 10 minutes or until peas are tender. Serve with steamed rice, noodles, or mashed potatoes.

SPICE ISLANDS HERB CHART

Remember! Season lightly when experimenting—and just one or two herbs to a dish. Just before using, pulverize herbs in palm of your hand.