> Categories: Appetizers   Baked Goods   Barbeque   Basics   Beans and Grains   Beef   Beverages   Breads   Breakfasts   Cake   Candies   Canning and Preserving   Casseroles   Cheese   Chicken   Chocolate   Condiments   Cookies   Crock Pot and Slow Cooker   Desserts   Duck   Eggs   Fruits   Grains   Herbs and Spices   Holiday   Hot and Spicy   Jellies and Jams   Kids   Lamb   Liquor   Main Dish   Mexican   Nuts   Pasta   Pets   Quick and Easy   Recipes for Pets   Regional Cuisine   Rice   Salad   Sauces   Sausages   Seafood   Side Dish   Snacks   Soups   Stews   Stuffings   Sweets and Desserts   Vegetables   Vegetarian   Wild Game   Stir-Up-A-Stew Category Lamb Total Hits 568 Rating | voted : 0 times The Recipe 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.)

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