Iroquois Stew with Beef, Chicken and Pork Recipe

Name: Iroquois Stew with Beef, Chicken and Pork
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Place beef and pork in large bowl; season with salt and pepper.
2
Sprinkle 3 tablespoons flour over; toss to coat.
3
Heat 3 tablespoons oil in large Dutch oven over medium-high heat.
4
Working in batches, add beef and pork to pot; saute until brown, about 4 minutes per batch.
5
Using slotted spoon, transfer meats to plate.
6
Place chicken in same large bowl; season with salt and pepper.
7
Sprinkle 1 tablespoon flour over; toss to coat.
8
Add chicken to pot; saute until brown, about 4 minutes.
9
Transfer chicken to small bowl.
10
Add remaining 1 tablespoon oil and onions to same pot; saute until brown, about 5 minutes.
11
Return beef, pork and any collected juices to pot.
12
Add broth, carrots, bay leaves and ground allspice.
13
Bring to boil.
14
Reduce heat to medium-low.
15
Cover; simmer 30 minutes.
16
Add chicken with any juices and potatoes to pot.
17
Cover and simmer until all meats and vegetables are tender, about 45 minutes.
18
Remove bay leaves.
19
Season to taste with salt and pepper.

1074

kcal

Calories

Fat

Carbs

118

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Iroquois Stew with Beef, Chicken and Pork falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Iroquois Stew with Beef, Chicken and Pork

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions