Iroquois Stew With Beef, Chicken And Pork

Pride is subtle and shape-shifting. There is more of it at work in our hearts than we know, and more of it pulsing through our busyness than we realize. Pride is the villain with a thousand faces: People-pleasing, Pats on the back, Performance evaluation, Possessions, Proving myself, Pity, Poor planning, Power, Perfectionism, Position, Prestige and Posting. Here’s the bottom line: of all the possible problems contributing to our busyness, it’s a pretty good bet that one of the most pervasive is pride. It’s okay to be busy at times. You can’t love and serve others without giving of your time. So work hard; work long; work often. Just remember it’s not supposed to be about you. Feed people, not your pride.

Kevin DeYoung

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables	Dutch	Meats, Poultry, Quick/easy, Soups, Vegetables	6	Servings

INGREDIENTS

1	lb	Boneless chuck, cut into
		1" pieces
1	lb	Boneless pork shoulder, cut
		into 1" pieces
4	T	All-purpose flour
4	T	Vegetable oil
1	lb	Skinless boneless chicken
		Thigh, cut into 1" pieces
1	lb	Onions, cut into 1" pieces
3	c	Canned low-salt chicken
		Broth
3		Carrots, cut into 1" pieces
6		Bay leaves
1/4	t	Ground allspice
2		Russet potatoes, peeled cut
		Into 1-inch pieces

INSTRUCTIONS

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 Posted to MM-Recipes Digest V4 #300 by
"Deborah KÃ¼hnen" <DEBKUHNEN@classic.msn.com> on Nov 19, 97

A Message from our Provider:

“The thankful heart sees the best part of every situation. It sees problems and weaknesses as opportunities, struggles as refining tools, and sinners as saints in progress. #Francis Frangipane”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 782 Calories From Fat: 431 Total Fat: 47.9g Cholesterol: 152.1mg Sodium: 1267.2mg Potassium: 1484.1mg Carbohydrates: 37.6g Fiber: 4.9g Sugar: 7.2g Protein: 47.8g