Stir-Up-A-Stew

Name: Stir-Up-A-Stew
Cook time: P1H
Total time: P1H30M
Yield: 6
Cuisine: Fusion
Ingredients: stewing beef; chicken; pork stew meat; lamb stew meat; beef stock; chicken broth; beef stock; chicken broth; worcestershire sauce; horseradish; soy sauce, tamari; prepared mustard; thyme; marjoram; basil; oregano; vegetables; flour; bay leaves; salt; salt; black pepper; water; vegetable oil; flour

Submitted by Jessie Kampmeyer

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

Ingredients

1 ½

POUND STEWING BEEF
1 inch cubes

EACH CHICKEN
broiler-fryer *

1 ½

POUND PORK STEW MEAT
1 inch cubes *

1 ½

POUND LAMB STEW MEAT
1 inch cubes *

OUNCES BEEF STOCK
one can

OUNCES CHICKEN BROTH
one can

TEASPOON BEEF STOCK
instant, and 1 1/2 c water

TEASPOONS CHICKEN BROTH
instant, and 1 1/2 c water

TABLESPOON WORCESTERSHIRE SAUCE

TEASPOON HORSERADISH

TABLESPOON SOY SAUCE, TAMARI

TEASPOON PREPARED MUSTARD

TEASPOON THYME
dried and crushed *

TEASPOON MARJORAM
dried and crushed *

TEASPOON BASIL
dried and crushed *

TEASPOON OREGANO
dried and crushed

CUPS VEGETABLES
chopped, sliced, or cubed (carrots, celery, green peppers, onions, parsnips, potatoes, rutabagas, or parsnips)

CUP ALL-PURPOSE FLOUR

EACH BAY LEAVES *

TEASPOON SALT

TEASPOONS SALT

TEASPOON BLACK PEPPER

CUP WATER

TABLESPOONS VEGETABLE OIL

TABLESPOONS 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.)