Stir-Up-A-Stew |
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Category |
Lamb |
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29 |
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Ingredients And Procedures |
| Ingredients | | | | | ---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 | | | | | |
Directions:
| 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.)
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