Stir-Up-A-Stew Recipe

Name: Stir-Up-A-Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pound stewing beef 1 inch cubes; 1 each chicken broiler-fryer; 1 1/2 pound pork stew meat 1 inch cubes; 1 1/2 pound lamb stew meat 1 inch cubes; 13 ounces beef stock one can; 13 ounces chicken broth one can; 1 teaspoon beef stock instant, and 1 1/2 c water; 2 teaspoons chicken broth instant, and 1 1/2 c water; 1 tablespoon worcestershire sauce; 1 teaspoon horseradish; 1 tablespoon soy sauce, tamari; 1 teaspoon prepared mustard; 1 teaspoon thyme dried and crushed; 1 teaspoon marjoram dried and crushed; 1 teaspoon basil dried and crushed; 1 teaspoon oregano dried and crushed; 5 cups vegetables chopped, sliced, or cubed (carrots, celery, green peppers, onions, parsnips, potatoes, rutabagas, or parsnips); 1/4 cup flour, all-purpose; 1 each bay leaves; 1/2 teaspoon salt; 3/4 teaspoons salt; 1/4 teaspoon black pepper; 1/4 cup water; 2 tablespoons vegetable oil; 2 tablespoons flour, all-purpose

Servings: persons

1 1/2 pound stewing beef 1 inch cubes
1 each chicken broiler-fryer
1 1/2 pound pork stew meat 1 inch cubes
1 1/2 pound lamb stew meat 1 inch cubes
13 ounces beef stock one can
13 ounces chicken broth one can
1 teaspoon beef stock instant, and 1 1/2 c water
2 teaspoons chicken broth instant, and 1 1/2 c water
1 tablespoon worcestershire sauce
1 teaspoon horseradish
1 tablespoon soy sauce, tamari
1 teaspoon prepared mustard
1 teaspoon thyme dried and crushed
1 teaspoon marjoram dried and crushed
1 teaspoon basil dried and crushed
1 teaspoon oregano dried and crushed
5 cups vegetables chopped, sliced, or cubed (carrots, celery, green peppers, onions, parsnips, potatoes, rutabagas, or parsnips)
1/4 cup flour, all-purpose
1 each bay leaves
1/2 teaspoon salt
3/4 teaspoons salt
1/4 teaspoon black pepper
1/4 cup water
2 tablespoons vegetable oil
2 tablespoons flour, all-purpose

1
In a plastic bag, combine the 1/4 cup flour, 1/2 teaspoon salt and pepper.
2
Add half of desired meat at a time to bag, shaking to coat well.
3
(Shake a few pieces of chicken at a time.)
4
In a Dutch oven cook meat, half at a time in hot oil until lightly brown.
5
Drain off fat.
6
Return meat to pan.
7
Add your choice of broth, liquid seasoning, dry seasoning, the bay leaf, and the 3/4 teaspoons salt to Dutch oven.
8
Bring mixture to boiling; reduce heat.
9
Simmer, covered, 1 hour for beef, pork, and lamb; 30 minutes for chicken or until meat is tender.
10
Add 5 cups assorted vegetables.
11
Cover and simmer 30 minutes more or until the vegetables are tender.
12
(If using chicken, transfer pieces to platter; keep warm.)
13
Combine 1/4 cup water and the 2 tablespoons flour.
14
Add to stew.
15
Cook and stir until thickened and bubbly.
16
Cook and stir 1 minute more.
17
Discard bay leaf.
18
(Return chicken to stew.)

1672

kcal

Calories

101

Fat

Carbs

173

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 1 1/2 pound stewing beef 1 inch cubes, 1 each chicken broiler-fryer, 1 1/2 pound pork stew meat 1 inch cubes, 1 1/2 pound lamb stew meat 1 inch cubes, and more.

Yes, Stir-Up-A-Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stir-Up-A-Stew

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