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2 ½ lb. beef short ribs (3-4 English style ribs) |
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2 ½ lb. bone-in chicken thighs, trimmed |
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Salt and pepper |
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1 tablespoon vegetable oil |
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2 onions, chopped fine |
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2 celery ribs, minced |
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8 cups low-sodium chicken broth |
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2 bay leaves |
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4 cups shredded green cabbage |
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1 (28-ounce) can diced tomatoes |
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½ pound rutabaga, peeled and cut into ½" pieces |
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1 lb. russet potatoes, peeled and cut into ½" pieces |
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3 carrots, peeled and sliced ¼" thick |
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1 cup frozen peas |
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1 tablespoon lemon juice |
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1. Remove bones from short ribs; reserve. Trim fat from meat and bones. |
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Pat beef and chicken dry with paper towels and season with salt and |
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pepper. Heat oil in Dutch oven over medium-high heat until just smoking. |
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Brown beef on all sides, about 10 minutes; transfer to plate. Cook chicken |
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until browned all over, about 10 minutes; transfer to plate. When chicken |
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is cool enough to handle, remove and discard skin. |
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2. Pour off all but 1 ½ teaspoons fat from pot. Add onions and celery and |
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cook over medium heat until softened, about 5 minutes. Stir in broth and |
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bay leaves, scraping up any browned bits. Add beef, beef bones, and |
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chicken and bring to boil. |
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3. Reduce heat to low and simmer, covered, until chicken registers 175,° |
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about 30 minutes. Transfer chicken to bowl. When chicken is cool enough |
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to handle, shred into bite-size pieces, discarding bones. Cover chicken |
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and refrigerate. Continue to simmer stew until beef is tender, about 75 |
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minutes longer. Transfer beef to plate. When cool enough to handle, shred |
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into bite-size pieces, discarding fat. Discard beef bones and bay leaves. |
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Defat broth. |
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4. Add shredded beef, cabbage, tomatoes, rutabaga, 1 ¼ teaspoons salt, |
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and 1 teaspoon pepper and bring to boil. Reduce heat to medium-low |
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and simmer until rutabaga is translucent around edges, about 15 minutes. |
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Stir in potatoes and carrots and cook until all vegetables are tender, about |
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20 minutes. Add chicken and peas and simmer until heated through, 2 to |
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3 minutes. Off heat, stir in lemon juice. Season with salt and pepper to |
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taste. Serve. |
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