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Iroquois Stew With Beef~ Chicken & Pork

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: IROQUOIS STEW WITH BEEF~ CHICKEN & PORK
 Categories: Meats, Soups, Quick/easy, Poultry, Vegetables
      Yield: 6 Servings
 
MMMMM------------------------NORMA WRENN-----------------------------
      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
 
  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
 
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