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Stir-Up-A-Stew

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Recipe

Stir up a storm of savory goodness with this delicious stew made with a variety of meats and spices.

 

Yield

6 servings

Prep

30 min

Cook

60 min

Ready

90 min
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
1 ½ pound stewing beef
1 inch cubes
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1 each chicken
broiler-fryer
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1 ½ pound pork stew meat
1 inch cubes
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1 ½ pound lamb stew meat
1 inch cubes
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13 ounces beef stock
one can
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13 ounces chicken broth
one can
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1 teaspoon beef stock
instant, and 1 1/2 c water
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2 teaspoons chicken broth
instant, and 1 1/2 c water
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1 tablespoon worcestershire sauce
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1 teaspoon horseradish
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1 tablespoon soy sauce, tamari
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1 teaspoon prepared mustard
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1 teaspoon thyme
dried and crushed
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1 teaspoon marjoram
dried and crushed
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1 teaspoon basil
dried and crushed
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1 teaspoon oregano
dried and crushed
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5 cups vegetables
chopped, sliced, or cubed (carrots, celery, green peppers, onions, parsnips, potatoes, rutabagas, or parsnips)
¼ cup all-purpose flour
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1 each bay leaves
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½ teaspoon salt
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¾ teaspoons salt
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¼ teaspoon black pepper
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¼ cup water
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2 tablespoons vegetable oil
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2 tablespoons all-purpose flour
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Ingredients

Amount Measure Ingredient Features
680.4 g stewing beef
1 inch cubes
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1 each chicken
broiler-fryer
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680.4 g pork stew meat
1 inch cubes
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680.4 g lamb stew meat
1 inch cubes
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375.7 ml/g beef stock
one can
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375.7 ml/g chicken broth
one can
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5 ml beef stock
instant, and 1 1/2 c water
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1E+1 ml chicken broth
instant, and 1 1/2 c water
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15 ml worcestershire sauce
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5 ml horseradish
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15 ml soy sauce, tamari
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5 ml prepared mustard
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5 ml thyme
dried and crushed
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5 ml marjoram
dried and crushed
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5 ml basil
dried and crushed
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5 ml oregano
dried and crushed
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1.2 l vegetables
chopped, sliced, or cubed (carrots, celery, green peppers, onions, parsnips, potatoes, rutabagas, or parsnips)
59 ml all-purpose flour
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1 each bay leaves
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2.5 ml salt
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3.8 ml salt
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1.3 ml black pepper
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59 ml water
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3E+1 ml vegetable oil
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3E+1 ml all-purpose flour
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Directions

In a plastic bag, combine the ¼ cup flour, ½ 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 until lightly brown. Drain off fat. Return meat to pan. Add your choice of broth, liquid seasoning, dry seasoning, the bay leaf, and the ¾ teaspoons salt to Dutch oven. Bring mixture to boiling; reduce heat. Simmer, covered, 1 hour for beef, pork, and lamb; 30 minutes for chicken or until meat is tender.

Add 5 cups assorted vegetables. Cover and simmer 30 minutes more or until the vegetables are tender. (If using chicken, transfer pieces to platter; keep warm.) Combine ¼ cup water and the 2 tablespoons flour. Add to stew. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Discard bay leaf. (Return chicken to stew.)



* not incl. in nutrient facts Arrow up button

Comments


JF Kaleugher

My go-to beef stew recipe for the past 20yrs!
Simple, easy to prepare, and always turns out great.

MaryAnn Hayes

Been making "Stir Up A Stew" since the 80's. My daughter just called me for the recipe. Our favorite!! DELISH!!!

 

 

Nutrition Facts

Serving Size 350g (12.3 oz)
Amount per Serving
Calories 48152% from fat
 % Daily Value *
Total Fat 28g 43%
Saturated Fat 10g 48%
Trans Fat 0g
Cholesterol 101mg 34%
Sodium 1008mg 42%
Total Carbohydrate 7g 7%
Dietary Fiber 4g 15%
Sugars g
Protein 72g
Vitamin A 65% Vitamin C 5%
Calcium 5% Iron 26%
* based on a 2,000 calorie diet How is this calculated?
 

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