INGREDIENTS
2
bay leaves
1/4 cup
dry sherry
3 tbsps
fresh tarragon leaves
1 tsp
fresh thyme leaves
2 media
leeks
4 1/2 cups
low sodium chicken broth
1 large
onion
1 cup
peas
6 servings
stew meat
6 tbsps
unbleached flour
4 tbsps
unsalted butter
4 tsps
vegetable oil
1/4 cup
whole milk