Bunkhouse Beef And Pork Stew Recipes

BAECKEOFFE / LAUNDRY DAY STEW OF BEEF, PORK, AND LAMB

Steps:

• In a large bowl or very large plastic bag with a secure seal, mix together the onions, leeks, carrot, garlic, bay leaves, juniper berries, thyme, parsley, wine, beef, pork, lamb, 1 1/2 teaspoons salt, and 1 teaspoon pepper. Mix well, seal, and refrigerate for at least 12 hours and up to 24 hours. Mix the meats and marinade occasionally; if they are in a bag, just turn it over once or twice.
• When ready to cook, preheat the oven to 350°. Smear the olive oil all over the bottom of a 6- or 8-quart Dutch oven.
• Peel the potatoes if you like; using a mandoline, slice them thinly and season well with salt and pepper. Do not wash the potatoes after slicing. The potato starch thickens the broth. Cover the bottom of the pot with half of them. Strain the solids and meat from the marinade, reserving both separately. Spread the meats and vegetables on top of the potatoes and then top with the remaining potatoes. Carefully pour the reserved marinade over the potatoes. If the liquid does not cover the top of the potatoes, add more wine or water until they are just covered.
• Cover the pot and bring the stew to a gentle simmer on top of the stove. Place the pot in the oven and bake until the meats are very tender, about 3 1/2 hours. Serve, directly from the casserole, in warm, generously sized soup plates.

LICK THE PLATE CLEAN BEEF (OR PORK!) STEW

Steps:

• 1. In large plastic bag, combine 4 T. flour, salt and 1/4 tsp. pepper. Add beef and shake to coat.
• 2. In dutch oven, brown beef in oil. (In batches, if necessary.)
• 3. Remove beef and set aside. Add onion to pan and cook until tender. Add garlic and cook for 1 more minute. Stir in remaining flour and pepper until blended. Gradually stir in broth. Add beef and thyme.
• 4. Cover and bake at 350 degrees for 1 1/4 hours.
• 5. Add potatoes and carrots. Cover and bake 1 hour longer until meat and vegetables are tender. Serve with warm, crusty bread or garlic bread to soak up all of the wonderful gravy.

HEARTY TEXAS BEEF, PORK & CHICKEN STEW

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.