This stew is loaded with so much meat!

Ingredients

* 1/4 C. olive oil
* 1 chicken, cut in 8 serving pieces
* 1 lb. boneless veal stew, cut into 2-inch chunks
* 1 lb. lamb shoulder, cut into 2-inch chunks
* 1 lb. pork shoulder, cut into 2-inch chunks
* 1 lg. red onion, finely chopped
* 2 tender celery ribs, chopped
* 2 lg. carrots, finely chopped
* 2 lg. garlic cloves, finely chopped
* 1 C. dry red wine
* salt
* 1/2 tsp. crushed red pepper
* 2 C. chopped tomatoes
* 1 Tbs. chopped rosemary
* 2 C. chicken broth

Directions

In a large Dutch oven, heat the oil over medium heat. Pat meat dry. Add only as many pieces as will fit in a single layer. Brown the pieces well on all sides, 10 minutes per batch, then transfer to a plate. Continue until all the meat is browned. Add the onion, celery, carrots and garlic to the pan. Cook until tender, 10 minutes.

Return the meat to the pan and add the wine, salt to taste, and crushed red pepper. Bring the liquid to a simmer. Add tomatoes, rosemary and broth. Lower the heat so that the liquid bubbles a tiny bit. Cook until all of the meats are tender, about 90 minutes. Arrange the meat and sauce on a large platter. Serve hot.

Serves 8-10.

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