HEARTY TEXAS BEEF, PORK & CHICKEN STEW

Hearty Texas Beef, Pork & Chicken Stew image

Make and share this Hearty Texas Beef, Pork & Chicken Stew recipe from Food.com.

Provided by Christine Bettiga

Categories Stew

Time 5h20m

Yield 6 serving(s)

Number Of Ingredients 20

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Ingredients

2 tablespoons vegetable oil
1 lb boneless beef roast, trim excess fat
1 lb boneless pork roast, trim excess fat
salt
fresh ground black pepper
1/4 cup red wine
2 medium onions, quartered
4 peeled garlic cloves
1 medium fresh hot pepper, quartered
water, to cover
1 (3 lb) whole chickens, cut into 8 pieces (pick of the chick works well)
2 cups chopped onions
2 cups chopped carrots
1 cup chopped celery
1 cup medium diced bell pepper
1 lb russet potato, peeled and diced
2 cups peeled seeded and chopped tomatoes
1/2 lb fresh green beans, strings removed and cut into 2 inch pieces
2 cups fresh corn kernels (about 4 ears)
spice essence, to season

Steps:

In a large, heavy pot, over medium heat, add the oil.
Season the beef and pork with salt and pepper.
Sear the meat, in batches, for 2 minutes on all sides.
Add the red wine to deglaze (about 1 minute).
Add the onions, garlic, and hot pepper.
Cover with water (approx. 3-4 quarts).
Bring to a boil, reduce heat to medium low, and simmer until tender (approx. 3 hours) Season the chicken with salt, pepper and essence.
Add the chicken during the last 1 ½ hours of cooking.
Remove the meat, chicken and vegetables, set aside to cool.
Discard the vegetables.
Add the remaining vegetables to the pot.
Continue to cook for 1 hour.
After the meat is cool, cube the beef and pork into 1" pieces.
Remove the skin and bones from the chicken and cube into 1" pieces.
Add the cubed meat to the vegetables.
Continue to cook for 30 minutes.
Re-season if necessary.
Ladle into serving bowls.
Serve with fresh bread or corn bread.

Nutrition Facts : Calories 810.6, Fat 39.3, SaturatedFat 11.2, Cholesterol 217.3, Sodium 253.6, Carbohydrate 43.9, Fiber 8.2, Sugar 11.2, Protein 68.9