| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Dutch |
Meats, Soups, Quick/easy, Poultry, Vegetables |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Boneless chuck; cut into 1" pieces |
| 1 |
lb |
Boneless pork shoulder; cut into 1" pieces |
| 4 |
tb |
All-purpose flour |
| 4 |
tb |
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 |
lg |
Carrots; cut into 1" pieces |
| 6 |
|
Bay leaves |
| 1/4 |
ts |
Ground allspice |
| 2 |
lg |
Russet potatoes; peeled; cut |
|
|
Into 1-inch pieces |
INSTRUCTIONS
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
Posted to MM-Recipes Digest V4 #300 by "Deborah Kühnen"
<DEBKUHNEN@classic.msn.com> on Nov 19, 97
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