Stir-up-a-stew
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Beef stew meat, 1\" cubes |
| 1½ | pounds | Pork stew meat, 1\" cubes |
| 1½ | pounds | Lamb stew meat, 1\" cubes |
| 1 | can | Beef broth (13 3/4 oz) |
| 1 | teaspoon | Instant beef bouillon granules AND 1 1/2 cups water |
| 1 | tablespoon | Worcestershire sauce |
| 1 | tablespoon | Soy sauce |
| 1 | teaspoon | Dried Thyme, crushed |
| 1 | teaspoon | Dried Basil, crushed |
| 5 | cups | Chopped, sliced, or cubed vegetables (carrots, celery, green peppers, |
| ¼ | cup | All-purpose flour |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 2 | tablespoons | Cooking oil |
| 1 | Chicken, broiler-fryer cut up (2 1/2 to 3 lb) | |
| 1 | can | Chicken broth (13 3/4 oz) |
| 2 | teaspoons | Instant chicken bouillon granules AND 1 1/2 cups water |
| 1 | teaspoon | Prepared horseradish |
| 1 | teaspoon | Prepared mustard |
| 1 | teaspoon | Dried Marjoram, crushed |
| 1 | teaspoon | Dried Oregano, crushed onions, parsnips, potatoes, rutabagas, or parsnips) |
| 1 | Bay leaf | |
| ¾ | teaspoon | Salt |
| ¼ | cup | Water |
| 2 | tablespoons | All-purpose flour |
Directions
SELECT ONE MEAT
SELECT ONE BROTH
SELECT ONE LIQUID SEASONING
SELECT ONE DRY SEASONING
SELECT VEGETABLE(S
USE ALL OF THESE
In a plastic bag, combine the ¼ cup flour, ½ teaspoon salt and pepper. Add half of desired meat at a time to bag, shaking to coat well. (Shake a few pieces of chicken at a time.) In a Dutch oven cook meat, half at a time in hot oil till lightly brown. Drain of fat.
Return meat to pan. Add your choice of broth, liquid seasoning, dry seasoning, the bay leaf, and the ¾ ts salt to Dutch oven. Bring mixture to boiling; reduce heat. Simmer, covered, 1 hour for beef, pork, and lamb; 30 minutes for chicken or till meat is tender.
Add 5 cups assorted vegetables. Cover and simmer 30 minutes more or till the vegetables are tender. (If using chicken, transfer pieces to platter; keep warm.) Combine ¼ cup water and the 2 tablespoons flour. Add to stew. Cook and stir till thickened and bubbly. Cook and stir 1 minute more. Discard bay leaf. (Return chicken to stew.) Source: Better Homes and Gardens _His_Turn_to_Cook_ (c) 1983 Meredith Corporation, Des Moines, Iowa ISBN: 0-0696-00875-0
Posted by: Jim Speerbrecher, 10/93 From: Jim Speerbrecher ~-- Submitted By DALE SHIPP On 10-11-94