German Three-Meat Vegetable Stew

Ingredients

• ½ lb beef chuck, cut into 1-inch cubes
• ½ lb pork shoulder, cut into 1-inch cubes
• ½ lb lamb shoulder, cut into 1-inch cubes
• 1 whole medium yellow onion
• 3 whole medium carrots, cut into 1/2-inch rounds
• 3 whole medium potatoes, cut into 1/2-inch cubes
• 2 whole medium parsnips, cut into 1/2-inch rounds
• 1.5 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 3 whole fresh thyme sprigs
• 1 whole bay leaf
• 4 cup beef stock
• 2 cup water

Instructions

1. 1

   Trim excess fat from 0.5 lb beef chuck, 0.5 lb pork shoulder, and 0.5 lb lamb shoulder, then cut each into uniform 1-inch cubes — uniform size ensures even cooking. Season all the meat with 0.75 teaspoon kosher salt and 0.25 teaspoon freshly ground black pepper.

2. 2

   Peel 1 medium yellow onion and leave it whole — you'll remove it later for flavor. Peel 3 medium carrots, cut them into 1/2-inch rounds, and set aside. Peel 3 medium potatoes and cut them into 1/2-inch cubes, placing them in a bowl of cold water to prevent browning. Peel 2 medium parsnips and cut them into 1/2-inch rounds.

3. 3

   Pour 4 cups beef stock and 2 cups water into a heavy 5-quart Dutch oven or large pot and bring to a boil over medium-high heat, about 5-7 minutes. You should see rolling bubbles breaking the surface.

4. 4

   Add the whole peeled onion, 3 bay leaf, and 3 fresh thyme sprigs to the boiling broth. This creates an aromatic base. Reduce the heat to medium.

5. 5

   Layer the cubed beef into the broth first — it's the toughest meat and needs the longest cooking time. Scatter it evenly across the bottom.

6. 6

   Layer the cubed pork on top of the beef, then layer the cubed lamb on top of the pork. The traditional layering keeps flavors distinct — they'll meld as they simmer, but begin as separate profiles.

7. 7

   Layer the carrot rounds over the meat, then layer the drained potato cubes, then layer the parsnip rounds on top. Season the vegetables with the remaining 0.75 teaspoon kosher salt and 0.25 teaspoon black pepper.

8. 8

   Do not stir the pot. Bring to a simmer, then reduce heat to medium-low. You should see gentle bubbles rising slowly to the surface — about 2-3 per second. Cover with a lid and simmer undisturbed for 50-60 minutes.

9. 9

   After 50 minutes, carefully lift the lid away from you to avoid steam burns. Pierce the largest potato cube with a fork or knife — it should break apart easily with no resistance. If there's still firmness, simmer for another 5-10 minutes and check again.

10. 10

    Remove from heat. Fish out and discard the whole onion, bay leaf, and thyme sprigs with a slotted spoon. Taste the broth and adjust seasoning with salt and pepper if needed — the flavors should be savory and rich, not metallic or oversalted.

11. 11

    Ladle the stew into deep bowls, distributing the meat and vegetables evenly — aim for a mix of beef, pork, and lamb in each bowl. Pour the hot broth over the top. Serve immediately while steaming hot. Crusty bread is traditional alongside.

Tools you’ll need

• 5-quart Dutch oven or large pot with lid
• chef's knife
• cutting board
• slotted spoon
• measuring cups
• measuring spoons
• bowl
• fork or instant-read thermometer

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