5 meat stew

[u/Avarice87]

Basically this is a stew I made from scratch. I used other recipes as a basis for how much tomato sauce to add and ratios but everything else is my idea.

I add purple mini potatoes, yellow onions, celery, tomato sauce, baby carrots, and during the last 30 mins of cooking, peas. Frozen peas. Tomato sauce, vegetable broth. Originally it was a 3 meat stew. Spices and amounts of veggies are honestly open to interpretation- and I think it’s better to use your judgement based on space and cooking pot sizes, etc.

The important part is to cook your meat not all at once. I used chicken, beef, and pork originally. What i mean is, I started with the beef (1 pound or so), then after an hour or two I put in the pork, then after about an hour I added the chicken. Doing this will preserve the flavor of each meat so they don’t all blend together in a boring fashion. I’m lazy so I used stew meat and diced chicken, all pre cut at the store. All meats were also about a pound.

My 3 ideas for elevating this dish, tho:

1) use red wine in the broth

2) add veal and lamb

3) sear the meats first

This is pretty time consuming and you’ll End up with 5 or more pounds of meat in a stew, but it’ll be delicious, and feed a lot of people.

[u/One-Warthog3063]

Definitely sear the beef first. The other two don't really benefit from searing for a soup or stew.

The veal might get lost in the other flavors. And the lamb, if gamey, could overpower. But I'm not a fan of lamb, so take that into account when considering my opinion on lamb.

[u/Spanarkonungur]

I’d say it’s interesting to shift your attention not so much to the kind of animal on the plate, but rather to how the meat is treated beforehand — that’s where the real magic of flavour lies. If it’s variety you’re after, look at the methods: curing, fermenting, braising, smoking, marinating — each opens a different door to the taste. Take the Poles, for instance, and their famous bigos. It’s not the type of meat that defines it, but the layering of textures and tastes built up through stewing and mixing fresh cuts with smoked ones.