STEW WITH MOO, OINK AND PEEP

This is not an Italian dish; I just had some of each meat in the freezer, not enough to use as one dish so I combined the three to create this stew. I increased the amount of meat to create this recipe but when I first made it, I had small amounts of each. I guess it could be called three meat stew but I liked Moo, Oink and Peep!

Giorgio Celmo

Ingredients

1 pound boneless chuck, cut into 1-inch pieces

1 pound boneless pork shoulder, cut into 1-inch pieces

4 tablespoons all purpose flour

4 tablespoons Olive oil

1 pound skinless boneless chicken thigh, cut into pieces

1 large onion, cut into 1-inch pieces

3 cups chicken broth

3 carrots cut into 1-inch pieces

3bay leaves

1/4 teaspoon ground nutmeg
2 large potatoes, peeled, but into 1-inch pieces

Directions

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 nutmeg. 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.

6 Servings