Hearty Texas Beef, Pork & Chicken Stew - cooking recipe

Ingredients

2 tablespoons vegetable oil
1 lb boneless beef roast, trim excess fat
1 lb boneless pork roast, trim excess fat
salt
fresh ground black pepper
1/4 cup red wine
2 medium onions, quartered
4 peeled garlic cloves
1 medium fresh hot pepper, quartered
water, to cover
1 (3 lb) whole chickens, cut into 8 pieces (pick of the chick works well)
2 cups chopped onions
2 cups chopped carrots
1 cup chopped celery
1 cup medium diced bell pepper
1 lb russet potato, peeled and diced
2 cups peeled seeded and chopped tomatoes
1/2 lb fresh green beans, strings removed and cut into 2 inch pieces
2 cups fresh corn kernels (about 4 ears)
spice essence, to season

Preparation

In a large, heavy pot, over medium heat, add the oil.
Season the beef and pork with salt and pepper.
Sear the meat, in batches, for 2 minutes on all sides.
Add the red wine to deglaze (about 1 minute).
Add the onions, garlic, and hot pepper.
Cover with water (approx. 3-4 quarts).
Bring to a boil, reduce heat to medium low, and simmer until tender (approx. 3 hours) Season the chicken with salt, pepper and essence.
Add the chicken during the last 1 1/2 hours of cooking.
Remove the meat, chicken and vegetables, set aside to cool.
Discard the vegetables.
Add the remaining vegetables to the pot.
Continue to cook for 1 hour.
After the meat is cool, cube the beef and pork into 1\" pieces.
Remove the skin and bones from the chicken and cube into 1\" pieces.
Add the cubed meat to the vegetables.
Continue to cook for 30 minutes.
Re-season if necessary.
Ladle into serving bowls.
Serve with fresh bread or corn bread.