Hearty Texas Beef, Pork & Chicken Stew

Name: Hearty Texas Beef, Pork & Chicken Stew
Prep time: 20 min
Cook time: 5 h
Total time: 5 h 20 min
Yield: 6 serving(s)
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

Submitted by Christine Bettiga

"A hearty meat and vegetable dish for those cold winter nights."

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Ready In:: 5hrs 20mins
Ingredients:: 20
Serves:: 6

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

directions

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.

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RECIPE SUBMITTED BY

Christine Bettiga

Corpus Christi, TX

I was born and raised in Pueblo, Colorado. I moved to Corpus Christi, Texas in 1998. I enjoy camping, sewing and gardening. My husband and I love to cook. We are always trying new recipes and adding to old ones. We BBQ every weekend and always have a crowd of friends over to taste our creations! Usually we are watching Nascar and/or football while we BBQ! I am a Denver Bronco Fan, but I also like the Houston Texans.

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