Ingredients
- 5 nbsp
- 1 chicken
- 1 bay leaf
- 3 c water
- 1 1/2 pound beef stew meat
- 5 cup vegetables
- 1 1/2 pound lamb stew meat
- 1 1/2 pound pork stew meat
- 1/4 cup water
- 1/4 cup flour
- 2 tablespoon cooking oil
- 2 tablespoon flour
- 1 tablespoon worcestershire sauce
- 1 tablespoon soy sauce
- 2 teaspoon intant chicken bouillon
- 1 teaspoon prepared mustard
- 1 teaspoon prepared horseradish
- 1 teaspoon instant beef bouillon
- 1 1/4 teaspoon salt
- 1 teaspoon thyme (dried)
- 1 teaspoon oregano (dried)
- 1 teaspoon marjoram (dried)
- 1 teaspoon basil (dried)
- 1/4 teaspoon pepper
- 1 package chicken broth
- 1 package beef broth
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.)
