Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

------------------------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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