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