All Recipes World Cuisine Recipes European Belgian

Ingredients

1 (4 pound) whole chicken, cut into pieces 2 ½ pounds cubed beef stew meat 1 ½ pounds pork shoulder roast 7 cups water 3 cups chicken broth 3 cloves garlic, whole 2 bay leaves water to cover 1 tablespoon vegetable oil 2 cups diced onion 2 cups diced carrots 2 stalks celery, diced 1 clove garlic, minced 6 potatoes, unpeeled and diced 1 ½ cups fresh green beans, cut into 1 inch pieces 1 (14.5 ounce) can whole peeled tomatoes, drained 1 ½ teaspoons salt 1 teaspoon dried rosemary ½ teaspoon ground black pepper ½ teaspoon dried thyme ½ cup frozen green peas 1 ½ teaspoons grated lemon zest ½ teaspoon crushed red pepper ½ cup chopped fresh parsley, for garnish

Nutrition Info

663.9 calories carbohydrate: 28.1 g cholesterol: 172.4 mg fat: 35.4 g fiber: 4.2 g protein: 55.7 g saturatedFat: 12.2 g servingSize: - sodium: 794.3 mg sugar: 5.6 g transFat: : - unsaturatedFat: : -

Combine the chicken, beef, pork, water and broth in a large pot and bring to a boil. Add whole cloves of garlic and bay leaves, then reduce heat to low, cover and simmer for 2 hours.
Remove chicken, beef and pork. Strip meats from bones and cut into bite size pieces. Strain stock in pot and add water to yield 8 cups of stock. Return meats to broth.
Heat oil in a medium skillet and saute the onion, carrot, celery and minced garlic for about 5 minutes. Add saute mixture to pot along with the potatoes, beans, tomatoes, salt, rosemary, pepper and thyme. Bring to a boil, reduce heat to low and simmer uncovered for about 10 minutes. Stir in the peas, lemon zest and red pepper. Heat through and serve garnished with parsley.

12 servings

I learned this dish while stationed at Kleine Brogel AB, Belgium. It is authentic!