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Three-Meat Stew in a Skillet
A comforting stew made with beef, pork, and veal, enhanced with smoked bacon, vegetables and spices, cooked entirely in a skillet. Easy to prepare, it keeps better the next day and reheats wonderfully.
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Critical Success Points
- • 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.
Safety Warnings
- • Watch out for hot oil splatters when browning.
- • White wine is flammable; deglaze away from open flame.
- • Handle raw meat with separate utensils to avoid cross‑contamination.
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