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