Joe Booker Stew

Ingredients

• 1 pound (450g) beef stew meat, cubed 1 pound (450g) beef stew meat, cubed
• 1 pound (450g) pork shoulder, cubed 1 pound (450g) pork shoulder, cubed
• 1 pound (450g) chicken thighs, boneless and skinless, cut into chunks 1 pound (450g) chicken thighs, boneless and skinless, cut into chunks
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, diced 1 onion, diced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 2 stalks celery, sliced 2 stalks celery, sliced
• 1 can (14 ounces/400g) diced tomatoes 1 can (14 ounces/400g) diced tomatoes
• 4 cups (950ml) beef broth 4 cups (950ml) beef broth
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 bay leaf 1 bay leaf
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 20g, 5g
• Protein: 34g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
2. 2.
   Add the beef stew meat, pork shoulder, and chicken thighs to the pot. Cook until browned on all sides.
3. 3.
   Remove the meats from the pot and set aside.
4. 4.
   In the same pot, add the diced onion and minced garlic. Sauté until the onion becomes translucent.
5. 5.
   Add the carrots, potatoes, and celery to the pot. Cook for a few minutes until slightly softened.
6. 6.
   Return the meats to the pot and add the diced tomatoes, beef broth, smoked paprika, dried thyme, bay leaf, salt, and pepper.
7. 7.
   Bring the stew to a boil, then reduce the heat to low. Cover and simmer for 2-3 hours, or until the meats are tender and the flavors have melded together.
8. 8.
   Remove the bay leaf before serving.
9. 9.
   Serve the Joe Booker Stew hot with cornbread or rice.

Treat your ingredients with care...

• Beef stew meat — For tender meat, choose a cut that is suitable for slow cooking, such as chuck or round.
• Pork shoulder — Opt for boneless pork shoulder for easier preparation.
• Chicken thighs — Boneless and skinless chicken thighs work best in this recipe as they remain tender during the long cooking process.
• Smoked paprika — If you prefer a smokier flavor, you can use hot smoked paprika instead of regular smoked paprika.
• Dried thyme — If you don't have dried thyme, you can substitute it with dried rosemary or oregano.

Tips & Tricks

• For a richer flavor, sear the meats before adding them to the pot.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with water and add it to the stew during the last 30 minutes of cooking.
• Feel free to customize the vegetables according to your preference. You can add green beans, peas, or corn for additional variety.
• Leftovers can be stored in the refrigerator for up to 3 days or frozen for future enjoyment.
• The flavors of this stew develop even more the next day, so it's a great make-ahead dish.

Serving advice

Serve the Joe Booker Stew in deep bowls, allowing the rich broth to surround the tender meats and vegetables. Garnish with fresh parsley for a pop of color and serve with a side of warm cornbread or fluffy rice.

Presentation advice

To enhance the presentation, you can sprinkle some freshly chopped parsley or green onions on top of the stew. Serve it in rustic bowls or cast-iron pots for a cozy and inviting feel.