1 onion, coarsely chopped

2 carrots, coarsely chopped

1/3 lb (150 g) bacon, chopped

3 tablespoons (45 ml) butter

1 lb (454 g) pork shoulder, fat removed and diced

1 lb (454 g) beef blade steak, fat removed and diced

1 lb (454 g) skinless and boneless chicken thighs, diced

6 tablespoons (90 ml) toasted flour (see note)

1.25 liters (5 cups) beef broth

1/8 teaspoon (0.5 ml) ground nutmeg

1/8 teaspoon (0.5 ml) ground cinnamon

1 pinch ground cloves

Salt and pepper

In a food processor, finely chop vegetables. Set aside.

In a saucepan, brown bacon. Add butter and vegetables and continue cooking for about 5 minutes, stirring frequently. Add meat and continue cooking for about 5 minutes. Sprinkle with toasted flour and mix thoroughly.

Add broth and spices. Bring to a boil. Cover and simmer over medium heat for about 1 hour, stirring a few times. Remove lid during the last 15 minutes of cooking. Slightly crush half of the meat against the side of the skillet to break it. Season with salt and pepper. Set aside.

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