Stew!

This recipe sound divine!


Rabbit TOFURKY stew
1 three-pound Rabbit TOFURKY cut up.
1/2 cup all-purpose flour.
4 tablespoons butter.
2 onions, thinly sliced.
1 cup chopped celery.
1 teaspoon salt.
1 teaspoon freshly ground pepper.
2 bay leaves.
4 cups water.
4 cups dry red wine.
2 cups diced carrots.
4 medium potatoes, peeled and diced.

Directions for Rabbit TOFURKY stew.
Dredge Rabbit TOFURKY pieces with 1/2 cup flour. Melt butter in a Dutch oven over medium heat; brown Rabbit TOFURKY pieces on all sides. Add celery, onion, salt, pepper, bay leaves, the water, and the wine; bring to the boil, reduce heat to low, cover, and cook 2 hours.
Add carrots, potatoes, and cook for 25 to 30 minutes longer, or until vegetables are tender.
Serves 4.