Perpetual Stew Or Soup Recipe

In a large heavy-bottomed pot or stockpot (8–12 qt), combine beef stock, chicken stock, cold water and canned diced tomatoes. Stir in tomato paste, red wine, apple cider vinegar and Worcestershire sauce until blended.

Add bay leaves, whole peppercorns and 1 teaspoon kosher salt. Bring the liquid to a gentle simmer over medium heat, then reduce heat to low to keep barely simmering while you prepare other components. This is the perpetual pot base.

Brown beef and pork

Heat 2 tbs olive oil in a large skillet over medium-high heat. Season beef cubes with 1 tsp kosher salt and a few turns of black pepper. Add beef in a single layer (work in batches if needed) and brown on all sides, about 6–8 minutes per batch. Transfer browned beef to the stockpot base.

In the same skillet add 1 tbs olive oil and brown the diced smoked pork or ham for 3–4 minutes until edges caramelize. Transfer to stockpot.

Cook chicken & sausage

Sauté crumbled Italian sausage in the skillet until cooked through, about 5 minutes; drain excess fat and add to pot. Quickly sear chicken thigh pieces in remaining oil for 3–4 minutes until lightly browned but not cooked through; add to pot (they will finish cooking in the simmering broth).

In the same skillet, add 2 tbs butter and 1 tbs olive oil. Add diced onions, carrots, celery and sliced leeks. Sweat over medium heat until softened and beginning to brown, about 8–10 minutes. Add minced garlic for the last 1–2 minutes, stirring to avoid burning.

Sprinkle the flour over the softened vegetables and stir continuously for 1–2 minutes to cook the raw flour taste and create a light roux. Do not let it burn.

Deglaze the skillet with 2/3 cup of the warm stock from the pot (or the red wine if you prefer more wine flavor), scraping up browned bits. Pour this vegetable mixture into the stockpot and stir to combine.

Add the potatoes, butternut squash, green beans and shredded cabbage to the simmering pot. Stir gently to distribute. Maintain a gentle simmer; the potatoes and squash will take 20–30 minutes to become tender.

About 10 minutes before serving, stir in frozen peas so they retain bright color and texture.

Tuck the thyme sprigs into the pot and add dried oregano, crushed rosemary and red pepper flakes. Taste the broth after vegetables are mostly cooked and season with additional kosher salt (up to 1 tsp more) and freshly ground pepper as needed.

Remove and discard bay leaves and thyme stems before serving. Stir in chopped parsley and lemon juice to brighten flavors.

If the stew is thinner than desired, skim a cup of hot broth into a small bowl, whisk in 1–2 tbs flour or a cornstarch slurry (1 tbs cornstarch + 1 tbs cold water) until smooth, then whisk back into the pot and simmer 3–5 minutes to thicken. Adjust seasoning.

Ladle stew into bowls, sprinkle with chopped parsley and grated Parmesan if using. Serve with crusty bread.

To maintain a perpetual pot: keep the pot at a very low simmer, replenish liquid as it reduces (use a mix of stock and water), rotate proteins and vegetables frequently (add small batches so nothing overcooks), and skim fat and solids daily. Re-season and finish with fresh herbs and acid (lemon or vinegar) when serving to refresh flavors.