Iroquois Stew With Beef Chicken And Pork Recipes

IROQUOIS STEW WITH BEEF, CHICKEN AND PORK

Steps:

• 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; sauté 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; sauté until brown, about 4 minutes. Transfer chicken to small bowl.
• Add remaining 1 tablespoon oil and onions to same pot; sauté until 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.

BRUNSWICK STEW (CHICKEN/PORK/BEEF)

Steps:

• Combine three meats in large pot and cover with water. Bring to a boil, then reduce heat and simmer for 1 hour or until meat is tender.
• Remove meat and reserve broth. When cool, shred or chop meat.
• Add potatoes and onions to broth and cook over medium heat until tender.
• Add meat and remaining ingredients, bring to a boil. Reduce heat and simmer for 2 1/2 hours, stirring often.
• Serve with your favorite BBQ. I prefer Carolina-style Pulled Pork sandwiches recipe#152801.

BAECKEOFFE / LAUNDRY DAY STEW OF BEEF, PORK, AND LAMB

Steps:

• In a large bowl or very large plastic bag with a secure seal, mix together the onions, leeks, carrot, garlic, bay leaves, juniper berries, thyme, parsley, wine, beef, pork, lamb, 1 1/2 teaspoons salt, and 1 teaspoon pepper. Mix well, seal, and refrigerate for at least 12 hours and up to 24 hours. Mix the meats and marinade occasionally; if they are in a bag, just turn it over once or twice.
• When ready to cook, preheat the oven to 350°. Smear the olive oil all over the bottom of a 6- or 8-quart Dutch oven.
• Peel the potatoes if you like; using a mandoline, slice them thinly and season well with salt and pepper. Do not wash the potatoes after slicing. The potato starch thickens the broth. Cover the bottom of the pot with half of them. Strain the solids and meat from the marinade, reserving both separately. Spread the meats and vegetables on top of the potatoes and then top with the remaining potatoes. Carefully pour the reserved marinade over the potatoes. If the liquid does not cover the top of the potatoes, add more wine or water until they are just covered.
• Cover the pot and bring the stew to a gentle simmer on top of the stove. Place the pot in the oven and bake until the meats are very tender, about 3 1/2 hours. Serve, directly from the casserole, in warm, generously sized soup plates.

HEARTY TEXAS BEEF, PORK & CHICKEN STEW

Steps:

• In a large, heavy pot, over medium heat, add the oil.
• Season the beef and pork with salt and pepper.
• Sear the meat, in batches, for 2 minutes on all sides.
• Add the red wine to deglaze (about 1 minute).
• Add the onions, garlic, and hot pepper.
• Cover with water (approx. 3-4 quarts).
• Bring to a boil, reduce heat to medium low, and simmer until tender (approx. 3 hours) Season the chicken with salt, pepper and essence.
• Add the chicken during the last 1 ½ hours of cooking.
• Remove the meat, chicken and vegetables, set aside to cool.
• Discard the vegetables.
• Add the remaining vegetables to the pot.
• Continue to cook for 1 hour.
• After the meat is cool, cube the beef and pork into 1" pieces.
• Remove the skin and bones from the chicken and cube into 1" pieces.
• Add the cubed meat to the vegetables.
• Continue to cook for 30 minutes.
• Re-season if necessary.
• Ladle into serving bowls.
• Serve with fresh bread or corn bread.

CHICKEN AND BEEF BRUNSWICK STEW

Steps:

• In a large stockpot, saute onions in butter until tender. Add chicken and water. Bring to a boil. Reduce heat; cover and simmer for 1 hour., Remove chicken; when cool enough to handle, remove meat from bones. Discard bones and dice meat. Skim fat from broth; return chicken to broth. , Stir in the next 14 ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour or until vegetables are tender. Stir in potatoes; heat through.