Stir-up-a-stew

Ingredients

700 gr beef stew meat
1 chicken
400 gr pork stew meat
400 gr lamb stew meat
5 nbsp
1 package beef broth
1 package chicken broth
5 ml instant beef bouillon
700 ml water
10 ml intant chicken bouillon
16 ml worcestershire sauce
5 gr prepared horseradish
16 ml soy sauce
5 ml prepared mustard
2 gr thyme
1 gr marjoram
1 gr basil
2 gr oregano
500 gr vegetables
32 gr flour
1 bay leaf
3 gr salt
1 gr pepper
60 ml water
30 ml cooking oil
16 gr flour

Instructions

In a plastic bag, combine the quarter cup flour, half 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 0.75 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 quarter 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.)