Modern Pioneer - - Stew -

Yield: Serves 15-20; recipe can be cut in half to server fewer peo­ple

2 pounds beef shank (bone-in)

1 4-pound chicken, quar­tered

8 quarts cold wa­ter

1 ½ pounds po­ta­toes, diced

3 onions, diced

1 bunch car­rots, peeled and thickly sliced

2 green bell pep­pers, seeded and chopped

2 cups chopped cab­bage

1 28-ounce can diced toma­toes

2 cups whole corn, fresh or canned

2 cups sliced okra (frozen is fine)

1 15.5-ounce can lima beans

1 cup cel­ery, diced

1 pound bar­be­cued pulled pork

1 pound bar­be­cued mut­ton (smoked and shred­ded)

1 cup Ken­tucky bour­bon

2 ta­ble­spoons Tabasco sauce

2 ta­ble­spoons Worces­ter­shire sauce Salt and pep­per


Sim­mer beef shanks and chicken in 8 quarts of wa­ter for one to two hours, then re­move from pot to cool, shred meat from bone and set aside.


Re­turn stock to a boil, and then add po­ta­toes, onions, car­rots, bell pep­pers, cab­bage, toma­toes, corn, okra, lima beans and cel­ery. Cook one hour.


Add beef, chicken, pork and mut­ton to pot. Sim­mer for an­other hour or two. Add bour­bon, Worces­ter­shire and Tabasco sauces. Sea­son to taste with salt and pep­per and serve.

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