Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

----------------------SELECT ONE MEAT---------------------------
1 1/2 lb Beef stew meat, 1" cubes
1 Chicken, broiler-fryer
1 1/2 lb Pork stew meat, 1" cubes
1 1/2 lb Lamb stew meat, 1" cubes

----------------------SELECT ONE BROTH---------------------------
1 cn Beef broth (13 3/4 oz)
1 cn Chicken broth (13 3/4 oz)
1 ts Instant beef bouillon
- granules AND 1 1/2 cups
- water
2 ts Intant chicken bouillon
- granules AND 1 1/2 cups
- water

----------------SELECT ONE LIQUID SEASONING---------------------
1 tb Worcestershire sauce
1 ts Prepared horseradish
1 tb Soy sauce
1 ts Prepared mustard

------------------SELECT ONE DRY SEASONING-----------------------
1 ts Dried Thyme, crushed
1 ts Dried Marjoram, crushed
1 ts Dried Basil, crushed
1 ts Dried Oregano, crushed

---------------------SELECT VEGETABLE(S--------------------------
5 c Chopped, sliced, or cubed
- vegetables (carrots,
- celery, green peppers,
- onions, parsnips,
- potatoes, rutabagas,
- or parsnips)

----------------------USE ALL OF THESE---------------------------
1/4 c All-purpose flour
1 Bay leaf
1/2 ts Salt
3/4 ts Salt
1/4 ts Pepper
1/4 c Water
2 tb Cooking oil
2 tb All-purpose flour

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 of 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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