Amount
Ingredient
Preparation



1 1/2
pound
beef, stewing 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



13
ounces
beef broth

one can



13
ounces
chicken stock

one can



1
teaspoon
beef bouillon

instant, and 1 1/2 c water



2
teaspoons
chicken bouillon

instant, and 1 1/2 c water



1
tablespoon
worcestershire sauce





1
teaspoon
horseradish





1
tablespoon
soy sauce





1
teaspoon
prepared mustard





1
teaspoon
thyme leaves

dried and crushed



1
teaspoon
marjoram leaves

dried and crushed



1
teaspoon
basil

dried and crushed



1
teaspoon
oregano leaves

dried and crushed



5
cups
vegetables

chopped, sliced, or cubed (carrots, celery, green peppers, onions, parsnips, potatoes, rutabagas, or parsnips)



1/4
cup
flour





1
each
bay leaf





1/2
teaspoon
salt





3/4
teaspoons
salt





1/4
teaspoon
pepper





1/4
cup
water





2
tablespoons
vegetable oil





2
tablespoons
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; 3 minutes for chicken or till meat is tender. 

Add 5 cups assorted vegetables. Cover and simmer 3 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.)