Title: Stir-Up-A-Stew
Categories: Entree Stew Blank
Yield: 6 Servings

SELECT ONE MEAT
1 1/2	lb	Beef stew meat, 1" cubes
1 1/2	lb	Pork stew meat, 1" cubes
1 1/2	lb	Lamb stew meat, 1" cubes
1		Chicken, broiler-fryer cut up (2 1/2 to 3 lb)
SELECT ONE BROTH
1	cn	Beef broth (13 3/4 oz)
1	ts	Instant beef bouillon granules AND 1 1/2 cups water
1	cn	Chicken broth (13 3/4 oz)
2	ts	Intant chicken bouillon granules AND 1 1/2 cups water
SELECT ONE LIQUID SEASONING
1	tb	Worcestershire sauce
1	tb	Soy sauce
1	ts	Prepared horseradish
1	ts	Prepared mustard
SELECT ONE DRY SEASONING
1	ts	Dried Thyme, crushed
1	ts	Dried Basil, crushed
1	ts	Dried Marjoram, crushed
1	ts	Dried Oregano, crushed
SELECT VEGETABLE(S
5	c	Chopped, sliced, or cubed vegetables (carrots, celery, gre
USE ALL OF THESE
1/4	c	All-purpose flour
1/2	ts	Salt
1/4	ts	Pepper
2	tb	Cooking oil
1		Bay leaf
3/4	ts	Salt
1/4	c	Water
2	tb	All-purpose 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 of 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.)

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

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