Skip to main content
Epicurious
Bon Appétit

Iroquois Stew with Beef, Chicken and Pork

By Jean Jamieson

3.0

(5)

Recipe information

  • Yield

    Serves 6

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 vegetable oil
1 pound skinless boneless chicken thigh, cut into 1-inch pieces
1 pound onions, cut into 1-inch pieces
3 cups canned low-salt chicken broth
3 large carrots, cut into 1-inch pieces
6 bay leaves
1/4 teaspoon ground allspice
2 large russet potatoes, peeled, but into 1-inch pieces

Preparation

  1. Step 1

    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.

    Step 2

    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.

    Step 3

    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.

TagsStewSoup/StewNative AmericanAmericanBeef ChuckBeefMeatPork ShoulderPorkChicken ThighChickenPoultryOnionRoot VegetableVegetableCarrotRusset PotatoPotatoMainDinnerNut FreeDairy FreeEasyOne-Pot MealsSimmerDutch OvenBon Appétit
Read More
Sofrito Bolognese
An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.
Smothered Italian Sausage
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Lemony Cauliflower Chicken and Rice Soup
This grandma-inspired soup is equal parts cozy and bright.
Smashed Pork Tacos
Instead of searing one tortilla at a time, you'll cook eight at once under the broiler.
Paella de Pollo con Verduras
A crowd-friendly, crisp-edged chicken and vegetable rice from chef José Andrés.
Spicy Carrot Rigatoni
Hailee Catalano transforms humble carrots into a beautifully creamy pasta sauce.
Curried Yellow Squash Soup
Creamy, bright, and wonderfully aromatic with ginger and garlic.
Miso-Peanut Hibachi Chicken
The magic of this hibachi chicken recipe comes from a combination of miso and peanut butter and how it beautifully caramelizes when it hits the grill.