Slow-Simmered Five-Meat Harvest Stew

This is not a meal for a Tuesday night. This is a project. It is a pot meant to sit on the back of the stove for an entire day, filling the house with the scent of simmering meat and garden vegetables.

This recipe is reminiscent of a traditional Burgoo or Brunswick stew, where the goal is to combine various proteins into a single, cohesive dish. We use pork, beef, lamb, veal, and a whole chicken. While that sounds excessive, the magic happens in the long, slow simmer. Over the course of six hours, the meats break down completely. We shred them until they become part of the broth itself, creating a thick, hearty pottage that is incredibly satisfying. It is a way to use tough cuts and root vegetables to feed a crowd or fill the freezer for the deep winter months.

The Recipe

Yields: Large Batch (Approx. 5 Quarts) | Prep time: 45 minutes | Cook time: 6 hours

Ingredients

The Meats

• 1 pound lean pork, cut into 1-inch cubes
• 1 pound lean beef, cut into 1-inch cubes
• 1 pound lean lamb, cut into 1-inch cubes
• 1 pound veal, cut into 1-inch cubes
• 1 (2-pound) broiler chicken
• 1 gallon water

The Vegetables & Seasonings

• 1 cup chopped cabbage
• 1 green pepper, finely chopped
• 1 cup frozen whole kernel corn
• 3/4 cup chopped fresh parsley
• 2 carrots, peeled and diced
• 2 onions, chopped
• 2 medium potatoes, peeled and cubed
• 1 (16-ounce) can whole tomatoes, undrained and chopped
• 1/2 cup frozen lima beans
• 1 hot red pepper (whole or minced, depending on heat preference)
• 2 teaspoons Worcestershire sauce
• 1/4 teaspoon paprika
• 1 tablespoon salt

Instructions

1. The First Simmer Combine the pork, beef, lamb, veal, whole chicken, and the gallon of water in a very large Dutch oven or stockpot. Bring the water to a rolling boil. Cover the pot tightly, reduce the heat to low, and simmer for 2 hours. You want the meat to be tender enough to fall apart.

2. Shred the Meat Drain the meat, but reserve all the broth. Do not discard the liquid. Remove the skin and bones from the chicken and discard them. Shred the chicken meat. Shred the pork, beef, lamb, and veal. This takes some effort, but shredding the meat rather than leaving it in cubes is what gives this stew its distinct, thick texture.

3. The Second Simmer Return the reserved broth and all the shredded meats to the Dutch oven. Add the cabbage, green pepper, corn, parsley, carrots, onions, potatoes, tomatoes, lima beans, hot pepper, Worcestershire sauce, paprika, and salt. Return the mixture to a boil.

4. Reduce and Thicken Reduce the heat to low and simmer, uncovered, for 4 hours. Stir often to prevent the thick stew from scorching on the bottom of the pot. As the water evaporates, the stew will thicken significantly. If it becomes too thick for your liking, add a splash of water to reach your desired consistency. Serve hot with crusty bread.

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