Iroquois stew with beef, chicken & pork

6 Servings

Ingredients

Quantity Ingredient
1 pounds Boneless chuck; cut into 1 pieces
1 pounds Boneless pork shoulder; cut into 1 pieces
4 tablespoons All-purpose flour
4 tablespoons Vegetable oil
1 pounds Skinless boneless chicken
1 Thigh; cut into 1 pieces
1 pounds Onions; cut into 1 pieces
3 cups Canned low-salt chicken
1 Broth
3 larges Carrots; cut into 1 pieces
6 Bay leaves
¼ teaspoon Ground allspice
2 larges Russet potatoes; peeled; cut
1 Into 1-inch pieces

Directions

NORMA WRENN

Place beef and pork in large bowl; season with salt and pepper.

Sprinkle 3 tablespoons flour over; toss to coat. Heat 3 tablespoons oil in large Dutch oven over medium-high heat. Working in batches, add beef and pork to pot; saute until brown, about 4 minutes per batch. Using slotted spoon, transfer meats to plate. Place chicken in same large bowl; season with salt and pepper. Sprinkle 1 tablespoon flour over; toss to coat. Add chicken to pot; saute until brown, about 4 minutes. Transfer chicken to small bowl.

Add remaining 1 tablespoon oil and onions to same pot; saute untl brown, about 5 minutes. Return beef, pork and any collected juices to pot. Add broth, carrots, bay leaves and ground allspice. Bring to boil. Reduce heat to medium-low. Cover; simmer 30 minutes.

Add chicken with any juices and potatoes to pot. Cover and simmer until all meats and vegetables are tender, about 45 minutes. Remove bay leaves. Season to taste with salt and pepper.

Source: Bon Appetit 11/95

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