Skip to main content
Epicurious
Bon Appétit

Iroquois Stew with Beef, Chicken and Pork

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
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
A Better Eggplant Parmesan
The secret to flavorful, never-greasy eggplant parm? Brine the eggplant first.
The Most-Saved Recipes on Bon Appétit This Week
Like crispy gnocchi caprese and raspberry—brown butter skillet cake.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
The Most-Saved Recipes in the Epicurious App in July
Like hot honey chicken with peaches and a dirty martini spritz.
Pear Tarta De Santiago
Just as great with coffee for breakfast as it is with amaro for dessert.
Classic French Vinaigrette
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Kimchi Tuna Melts
Chopped kimchi and soy sauce transform mellow tuna salad into your new favorite riff on the classic diner sandwich.