Three-Meat Stew in a Skillet

Ingredients

• 150 g Beef (chuck) (cut into large cubes)
• 150 g Pork (fillet) (cut into cubes)
• 150 g Veal (shoulder) (cut into cubes)
• 200 g Smoked bacon (bacon) (cut into lardons, skin retained)
• 150 g Carrots (sliced into rounds)
• 1 piece Onion (thinly sliced)
• 2 pieces Shallots (thinly sliced)
• 1 small White leek (thinly sliced)
• 2 cloves Garlic (minced)
• 300 g Potatoes (cut into quarters)
• 5 tablespoons Olive oil (for browning the meat)
• 1.5 tablespoons Turmeric powder (for color and flavor)
• 1 turn of grinder Freshly ground black pepper (to taste)
• 1 tsp Salt (moderate, adjust later)
• 1 tablespoon All-purpose flour (to thicken the sauce)
• 3 sprigs Fresh thyme (added whole)
• 2 pieces Bay leaves
• 1 pinch Nutmeg (freshly grated)
• 150 ml Dry white wine (for deglazing)

Instructions

1. Prepare the ingredients

   Cut the beef, pork, and veal into large cubes of similar size. Slice the smoked bacon into lardons. Thinly slice carrots, onion, shallots, leek, and garlic. Cut the potatoes into quarters.

   Time: PT20M

2. Brown the meats

   In the skillet, heat 4‑5 tablespoons of olive oil over medium‑high heat. Add the meat cubes and lardons, brown them on all sides.

   Time: PT10M

   Temperature: medium‑high heat

3. Sauté the vegetables

   Add the carrots, onion, shallots, and leek to the skillet. Sauté until they begin to soften.

   Time: PT5M

   Temperature: medium heat

4. Season

   Sprinkle the turmeric, freshly ground pepper, and salt. Mix well to coat the meat and vegetables.

   Time: PT2M

5. Incorporate the flour

   Add one tablespoon of flour and stir quickly to incorporate it into the mixture.

   Time: PT2M

6. Add herbs and nutmeg

   Add the thyme sprigs, bay leaves, and grate a pinch of nutmeg.

   Time: PT1M

7. Deglaze with white wine

   Pour the dry white wine into the skillet while stirring to loosen the browned bits from the bottom. Let the alcohol evaporate for a few minutes.

   Time: PT2M

   Temperature: medium heat

8. Simmer the stew

   Cover the skillet and let the stew simmer over medium heat for 1 h 10 min. Stir occasionally.

   Time: PT1H10M

   Temperature: medium heat

9. Add the potatoes

   Stir in the potato quarters, then continue cooking for an additional 20 minutes, still over medium heat and covered.

   Time: PT20M

   Temperature: medium heat

10. Check cooking and serve

    Test the meat for tenderness: it should pull apart easily. Adjust seasoning if needed, remove the lid and serve hot with crusty bread and a green salad.

    Time: PT5M

Nutrition Facts

Calories

750

Protein

42 g

Carbohydrates

28 g

Fat

47 g

Fiber

3 g

Ingredient Substitutions

• Instead of Beef (chuck): braising beef, gîte
• Instead of Pork (fillet): pork shoulder, pork loin
• Instead of Veal (shoulder): veal neck, veal shank
• Instead of Smoked bacon (bacon): smoked pork belly, pancetta
• Instead of Carrots: parsnip
• Instead of Onion: shallot
• Instead of Shallots: onion
• Instead of White leek: green leek
• Instead of Garlic: garlic powder
• Instead of Potatoes: sweet potatoes
• Instead of Olive oil: sunflower oil
• Instead of Turmeric powder: paprika
• Instead of Freshly ground black pepper: white pepper
• Instead of Salt: sea salt
• Instead of All-purpose flour: cornstarch
• Instead of Fresh thyme: dried thyme
• Instead of Bay leaves: dried bay leaves
• Instead of Nutmeg: ground mace
• Instead of Dry white wine: chicken broth

Equipment Needed

• Chef's knife
• Cutting board
• Large frying pan (28‑30 cm)
• Wooden spoon
• Skillet lid
• Nutmeg grater (optional)
• Measuring cup (optional)
• Mixing bowl (optional)

Critical Steps — Do Not Skip

• Properly brown the meat pieces to develop fond.
• Deglaze with white wine to prevent the fond from sticking to the bottom.
• Add the potatoes 20 minutes before the end so they stay intact.

Chef Tips from the Video

• Use a mix of quality meats for a richer flavor.
• Turmeric can be replaced with sweet paprika if you dislike its earthy taste.
• A drizzle of balsamic vinegar at serving adds a slight acidity that balances the dish.

Troubleshooting

Storage

Refrigerator: Store the stew in an airtight container for 2 to 3 days.

Freezer: Can be frozen for up to 2 months; thaw in the refrigerator before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the stew the day before; it develops more flavor after resting in the fridge.
• Reheat gently over low heat or in the oven at 150 °C to prevent the meat from drying out.