MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01

      Title: Stir-Up-a-Stew
 Categories: Main dish, Stew, Meat, Boat
      Yield: 6 servings

MMMMM----------------------SELECT ONE MEAT---------------------------
  1 1/2 lb Beef stew meat, 1" cubes
  1 1/2 lb Pork stew meat, 1" cubes
  1 1/2 lb Lamb stew meat, 1" cubes
      1    Chicken, broiler-fryer
           - cut up (2 1/2 to 3 lb)

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

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

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

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

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

  Source: Better Homes and Gardens _His_Turn_to_Cook_
     (c) 1983 Meredith Corporation, Des Moines, Iowa
     ISBN: 0-0696-00875-0

  Posted by: Jim Speerbrecher, 10/93 From: Jim Speerbrecher ~--

                          Happy Cooking! Spunky :)
From: SPUNKY #108 @11110
MMMMM
