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Prep Time: 20 Minutes Cook Time: 150 Minutes |
Ready In: 170 Minutes Servings: 12 |
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I learned this dish while stationed at Kleine Brogel AB, Belgium. It is authentic! Ingredients:
1 (4 pound) whole chicken, cut into pieces |
2 1/2 pounds cubed beef stew meat |
1 1/2 pounds pork shoulder roast |
7 cups water |
3 cups chicken broth |
3 cloves garlic, whole |
2 bay leaves |
water to cover |
1 tablespoon vegetable oil |
2 cups diced onion |
2 cups diced carrots |
2 stalks celery, diced |
1 clove garlic, minced |
6 potatoes, unpeeled and diced |
1 1/2 cups fresh green beans, cut into 1 inch pieces |
1 (14.5 ounce) can whole peeled tomatoes, drained |
1 1/2 teaspoons salt |
1 teaspoon dried rosemary |
1/2 teaspoon ground black pepper |
1/2 teaspoon dried thyme |
1/2 cup frozen green peas |
1 1/2 teaspoons grated lemon zest |
1/2 teaspoon crushed red pepper |
1/2 cup chopped fresh parsley, for garnish |
Directions:
1. Combine the chicken, beef, pork, water and broth in a large pot and bring to a boil. Add whole cloves of garlic and bay leaves, then reduce heat to low, cover and simmer for 2 hours.
2. Remove chicken, beef and pork. Strip meats from bones and cut into bite size pieces. Strain stock in pot and add water to yield 8 cups of stock. Return meats to broth.
3. Heat oil in a medium skillet and saute the onion, carrot, celery and minced garlic for about 5 minutes. Add saute mixture to pot along with the potatoes, beans, tomatoes, salt, rosemary, pepper and thyme. Bring to a boil, reduce heat to low and simmer uncovered for about 10 minutes. Stir in the peas, lemon zest and red pepper. Heat through and serve garnished with parsley.
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