Ingredients --SELECT ONE MEAT-- 1 1/2poundbeef stew meat, 1 inch cubes 1eachchicken, broiler-fryer 1 1/2poundpork stew meat, 1 inch cubes 1 1/2poundlamb stew meat, 1 inch cubes --SELECT ONE BROTH-- 1cnbeef broth (13 3/4 oz) 1cnchicken broth (13 3/4 oz) 1teaspooninstant beef bouillon AND 1 1/2 c water 2teaspoonintant chicken bouillon AND 1 1/2 c water --SELECT ONE LIQUID SEASONING-- 1tablespoonworcestershire sauce 1teaspoonprepared horseradish 1tablespoonsoy sauce 1teaspoonprepared mustard --SELECT ONE DRY SEASONING-- 1teaspoondried thyme, crushed 1teaspoondried marjoram, crushed 1teaspoondried basil, crushed 1teaspoondried oregano, crushed --SELECT VEGETABLE(S)-- 5cupvegetables, chopped, sliced, or cubed (carrots, celery, green peppers, onions, parsnips, potatoes, rutabagas, or parsnips) --USE ALL OF THESE-- 1/4cupflour 1eachbay leaf 1/2teaspoonsalt 3/4teaspoonsalt 1/4teaspoonpepper 1/4cupwater 2tablespooncooking oil 2tablespoonflourDirections: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.)
