---SELECT ONE MEAT---
1 1/2 pound beef stew meat, 1 inch cubes
1 each chicken, broiler-fryer
1 1/2 pound pork stew meat, 1 inch cubes
1 1/2 pound lamb stew meat, 1 inch cubes
---SELECT ONE BROTH---
1 cn beef broth (13 3/4 oz)
1 cn chicken broth (13 3/4 oz)
1 teaspoon instant beef bouillon AND 1 1/2 c water
2 teaspoon intant chicken bouillon AND 1 1/2 c water
---SELECT ONE LIQUID SEASONING---
1 tablespoon worcestershire sauce
1 teaspoon prepared horseradish
1 tablespoon soy sauce
1 teaspoon prepared mustard
---SELECT ONE DRY SEASONING---
1 teaspoon dried thyme, crushed
1 teaspoon dried marjoram, crushed
1 teaspoon dried basil, crushed
1 teaspoon dried oregano, crushed
---SELECT VEGETABLE(S)---
5 cup vegetables, chopped, sliced, or cubed (carrots, celery, green peppers, onions, parsnips, potatoes, rutabagas, or parsnips)
---USE ALL OF THESE---
1/4 cup flour
1 each bay leaf
1/2 teaspoon salt
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup water
2 tablespoon cooking oil
2 tablespoon flour
In a plastic bag, combine the 1/4 cup flour, 1/2 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 off fat. Return meat to pan. Add your choice of broth, liquid seasoning, dry seasoning, the bay leaf, and the 3/4 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 1/4 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.)
