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













Trans-fat Free, Good source of fiber


1 ½ pound stewing beef
1 inch cubes
1 each chicken
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


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

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Nutrition Facts

Serving Size 350g (12.3 oz)
Amount per Serving
Calories 48152% of calories 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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