Recipe Details

Summary

Name: Stir-Up-A-Stew

Category: Lamb

Ingredients and Directions

---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.)