Recipe for Stir-Up-a-Stew 
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Yield:
6 Servings
Ingredients:
Amount Ingredient
SELECT ONE MEAT ----------------
1/2 lb Beef stew meat, 1" cubes
1 x Chicken, broiler-fryer
1/2 lb Pork stew meat, 1" cubes
1/2 lb Lamb stew meat, 1" cubes
----------------- SELECT ONE BROTH ----------------
1 can Beef broth (13 3/4 oz)
1 can Chicken broth (13 3/4 oz)
1 tsp Instant beef bouillon granules AND 1 1/2 cups water
2 tsp Intant chicken bouillon granules AND 1 1/2 cups water
----------------- SELECT ONE LIQUID SEASONING ----------------
1 tbl Worcestershire sauce
1 tsp Prepared horseradish
1 tbl Soy sauce
1 tsp Prepared mustard
----------------- SELECT ONE DRY SEASONING ----------------
1 tsp Dried Thyme, crushed
1 tsp Dried Marjoram, crushed
1 tsp Dried Basil, crushed
1 tsp Dried Oregano, crushed
----------------- SELECT VEGETABLE(S ----------------
5 cup Chopped, sliced, or cubed vegetables (carrots, celery, green peppers, onions, parsnips, potatoes, rutabagas, or parsnips)
----------------- USE ALL OF THESE ----------------
1/4 cup All-purpose flour
1 x Bay leaf
1/2 tsp Salt
3/4 tsp Salt
1/4 tsp Pepper
1/4 cup Water
2 tbl Cooking oil
Instructions:
Instructions: 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.)

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