Recipe - Iroquois Stew With Beef Chicken And Pork

NORMA WRENN
1 pound Boneless chuck; cut into
1" pieces
1 pound Boneless pork shoulder; cut
into 1" pieces
4 tablespoon Allpurpose flour
4 tablespoon Vegetable oil
1 pound Skinless boneless chicken
Thigh; cut into 1" pieces
1 pound Onions; cut into 1" pieces
3 cup Canned lowsalt chicken
Broth
3 lg Carrots; cut into 1" pieces
6 Bay leaves
One fourth teaspoon Ground allspice
2 lg Russet potatoes; peeled; cut
Into 1inch pieces

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 mediumhigh 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 mediumlow. 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
Posted to MMRecipes Digest V4 #300 by "Deborah Kühnen"
DEBKUHNEN@classic.msn.com on Nov 19, 97