Stir-Up-A-Stew Recipe

Bookmark This Recipe | Add to My List | View My List

Ingredients
		---SELECT ONE MEAT---
1 1/2	pound	beef stew meat, 1 inch cubes
1	each	chicken, broiler-fryer
1 1/2	pound	pork stew meat, 1 inch cubes
1 1/2	pound	lamb stew meat, 1 inch cubes
		---SELECT ONE BROTH---
1	cn	beef broth (13 3/4 oz)
1	cn	chicken broth (13 3/4 oz)
1	teaspoon	instant beef bouillon AND 1 1/2 c water
2	teaspoon	intant chicken bouillon AND 1 1/2 c water
		---SELECT ONE LIQUID SEASONING---
1	tablespoon	worcestershire sauce
1	teaspoon	prepared horseradish
1	tablespoon	soy sauce
1	teaspoon	prepared mustard
		---SELECT ONE DRY SEASONING---
1	teaspoon	dried thyme, crushed
1	teaspoon	dried marjoram, crushed
1	teaspoon	dried basil, crushed
1	teaspoon	dried oregano, crushed
		---SELECT VEGETABLE(S)---
5	cup	vegetables, chopped, sliced, or cubed (carrots, celery, green peppers, onions, parsnips, potatoes, rutabagas, or parsnips)
		---USE ALL OF THESE---
1/4	cup	flour
1	each	bay leaf
1/2	teaspoon	salt
3/4	teaspoon	salt
1/4	teaspoon	pepper
1/4	cup	water
2	tablespoon	cooking oil
2	tablespoon	flour
Directions:
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 off 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.)

Category: Lamb

 

Recipe A to Z - Site XML Feeds