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1 quart frozen
1 cup stewed tomatoes
1 teaspoon salt
1 teaspoon prepared horseradish
4 carrots, peeled, sliced
1 (10-ounce) bag frozen corn and lima beans, thawed
2 tablespoons flour
1/4 cup water
Combine frozen stew mix, tomatoes, water, salt, and horseradish in a saucepan. Cover and cook over low heat for 20-30 minutes or until thawed. Add carrots and simmer, covered, for 10 minutes. Add corn and lima beans. Cover and continue to simmer until tender, about 15-20 minutes. Combine flour with 1/4 cup water to form a smooth paste. Stir into stew; cook and stir until thick and bubbly.
1 cup stewed tomatoes
1 teaspoon salt
1 teaspoon prepared horseradish
4 carrots, peeled, sliced
1 (10-ounce) bag frozen corn and lima beans, thawed
2 tablespoons flour
1/4 cup water
Combine frozen stew mix, tomatoes, water, salt, and horseradish in a saucepan. Cover and cook over low heat for 20-30 minutes or until thawed. Add carrots and simmer, covered, for 10 minutes. Add corn and lima beans. Cover and continue to simmer until tender, about 15-20 minutes. Combine flour with 1/4 cup water to form a smooth paste. Stir into stew; cook and stir until thick and bubbly.