---------- Recipe via Meal-Master (tm) v8.02
  
       Title: STIR-UP-A-STEW
  Categories: Main dish, Stews
       Yield: 6 servings
  
 ----------------------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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