Iroquois Stew with Beef, Chicken and Pork
| Yield: | 6 Servings |
| Categories: | Soups, Poultry, Quick, Meats, Vegetables |
| 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 |
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