Paleo Potjiekos (Meat & Vegetable Stew)

Ingredients

• about 450 g Beef Chuck
• about 450 g Pork Shoulder
• about 450 g Chicken Thighs
• 3 tbsp Olive Oil
• 2 large Onion
• 4 cloves Garlic
• 3 medium Carrots
• about 910 g Potatoes
• 1 medium Turnip
• 1/2 medium head Cabbage
• 4 cups Beef Broth
• 1 cup Red Wine
• 2 whole Bay Leaves
• 2 tsp Thyme
• 1 tsp Salt
• 1/2 tsp Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut beef chuck, pork shoulder, and chicken thighs into 5.08 cm cubes.
2. 2In a large pot (ideally a potjie pot), heat olive oil over medium-high heat.
3. 3Brown beef chuck in batches, then remove and set aside. Repeat with pork shoulder and chicken thighs.
4. 4Add chopped onion and minced garlic to the pot and cook until softened.
5. 5Return meats to the pot. Add sliced carrots, cubed potatoes (sweet potatoes for paleo), turnip, and shredded cabbage.
6. 6Pour in beef broth and red wine. Add bay leaves and thyme. Bring to a simmer.
7. 7Reduce heat to low, cover, and simmer for at least 2 hours, or until meats and vegetables are very tender.
8. 8Season with salt and pepper to taste. Remove bay leaves before serving.

Substitutions

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