Stir-Up-A-Stew
Stir up a storm of savory goodness with this delicious stew made with a variety of meats and spices.
Yield
6 servingsPrep
30 minCook
60 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pound |
stewing beef
1 inch cubes |
|
| 1 | each |
chicken
broiler-fryer |
*
|
| 1 ½ | pound |
pork stew meat
1 inch cubes |
*
|
| 1 ½ | pound |
lamb stew meat
1 inch cubes |
*
|
| 13 | ounces |
beef stock
one can |
|
| 13 | ounces |
chicken broth
one can |
|
| 1 | teaspoon |
beef stock
instant, and 1 1/2 c water |
|
| 2 | teaspoons |
chicken broth
instant, and 1 1/2 c water |
|
| 1 | tablespoon |
worcestershire sauce
|
|
| 1 | teaspoon |
horseradish
|
|
| 1 | tablespoon |
soy sauce, tamari
|
|
| 1 | teaspoon |
prepared mustard
|
|
| 1 | teaspoon |
thyme
dried and crushed |
*
|
| 1 | teaspoon |
marjoram
dried and crushed |
*
|
| 1 | teaspoon |
basil
dried and crushed |
*
|
| 1 | teaspoon |
oregano
dried and crushed |
|
| 5 | cups |
vegetables
chopped, sliced, or cubed (carrots, celery, green peppers, onions, parsnips, potatoes, rutabagas, or parsnips) |
|
| ¼ | cup |
all-purpose flour
|
|
| 1 | each |
bay leaves
|
*
|
| ½ | teaspoon |
salt
|
|
| ¾ | teaspoons |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| ¼ | cup |
water
|
|
| 2 | tablespoons |
vegetable oil
|
|
| 2 | tablespoons |
all-purpose flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
stewing beef
1 inch cubes |
|
| 1 | each |
chicken
broiler-fryer |
*
|
| 680.4 | g |
pork stew meat
1 inch cubes |
*
|
| 680.4 | g |
lamb stew meat
1 inch cubes |
*
|
| 375.7 | ml/g |
beef stock
one can |
|
| 375.7 | ml/g |
chicken broth
one can |
|
| 5 | ml |
beef stock
instant, and 1 1/2 c water |
|
| 1E+1 | ml |
chicken broth
instant, and 1 1/2 c water |
|
| 15 | ml |
worcestershire sauce
|
|
| 5 | ml |
horseradish
|
|
| 15 | ml |
soy sauce, tamari
|
|
| 5 | ml |
prepared mustard
|
|
| 5 | ml |
thyme
dried and crushed |
*
|
| 5 | ml |
marjoram
dried and crushed |
*
|
| 5 | ml |
basil
dried and crushed |
*
|
| 5 | ml |
oregano
dried and crushed |
|
| 1.2 | l |
vegetables
chopped, sliced, or cubed (carrots, celery, green peppers, onions, parsnips, potatoes, rutabagas, or parsnips) |
|
| 59 | ml |
all-purpose flour
|
|
| 1 | each |
bay leaves
|
*
|
| 2.5 | ml |
salt
|
|
| 3.8 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 59 | ml |
water
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 3E+1 | ml |
all-purpose flour
|
|
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.)
