Stew

Vegetable Beef Stew

Serves 8

Raw	Cut up or frozen	Dryed
4 Raw Potatoes, cubed	~6 cups
4 Carrots, sliced	~1 3/4 cups	2/3 cup
2 stalks celery sliced thin	1 - 1 1/4 cups	2 Tablespoons
1 large onion, chopped coarsely	1 1/2 - 1 3/4 cups	1/2 cup
1 cup frozen green peas	1 cup	1/3 cup
20-oz can Vegetable Steaks or Choplets cut in strips or cubed	1 1/2 cups	1 cup TVP beef flavored

1-2 packets George Washington Broth mix, Dark Brown
3 Tablespoons all-purpose flour
1 cup water
1 teaspoon garlic powder
3 Tablespoons light soy sauce
2 Teaspoons Vegex seasoning paste (optional)

The quantities for the vegetables have been give three different ways to make it easier to figure out depending on if you've dryed quantites of food ahead of time. Also this way if you don't need to serve as many people you will be able to calculate how reduce the amounts. Rehydrate the potatoes, carrots, celery and peas by simmering for ___ minutes in ____cups of water. Rehydrate the steaks and onion in ___ cups of water. Stir in G. Washington broth mix. Cook until just tender. (Do not drain).

In a skillet saute' the onions and steaks until lightly browned. Sprinkle with flour. Mix together 1 cup water, garlic powder, soy sauce, and Savorex. Pour over steaks and onions. Stir until the flour is dissolved. Add this mixture to the cooked vegetable in large saucepan. Simmer until stew is thickened. Serve hot.

You may wish to add some water to the vegetables and steaks several hours before you're going to prepare them (maybe while you're hiking down the trail) this will shorten the rehydrating time.