Stir-Up-A-Stew recipe
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Timings & Yeildings
Prepration : 30
Cooking : 60
Total : 90
Yeildings: 6servings
Direction and Ingredients
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.)
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