2-Pound Stew - Dee Dee's

Diane Hopson Smith

By
@DeeDee2011

This rich, hearty stew has a very unique sweet flavor thanks to its tomato and brown sugar base. It is best if left simmering for several hours so that all of its strong flavors have a chance to mix with each other. It makes a wonderful supper served with thick slices of sourdough bread toasted and buttered.

I found this recipe years ago and I make it every couple of years to stock up the freezer. Very much like (if not the same) camp stew or brunswick stew. This recipe makes about 4-gallons so have a very LARGE pot ready.

Note: I like it a little hotter so I add red pepper and red pepper flakes.

Rating:
★★★★★ 7 votes
Comments:
Serves:
4 gallons
Prep:
20 Min
Method:
Stove Top

Ingredients

2 lb
lean ground beef
2 lb
lean pork
2 lb
chicken (medium fryer)
2 lb
potatoes,diced
2 lb
sliced carrots
2
1-lb cans lesueur english peas
2
1-lb cans whole kernel corn
2
1-lb cans cream style corn
2
1-lb cans butter beans
2
1-lb cans stewed tomatoes
2
1-lb cans tomato sauce
2
1-lb cans sliced okra
2 lb
onion, diced
2 clove
garlic, minced
2 Tbsp
black pepper
2 oz
salt
2 oz
worcestershire sauce
2 oz
soy sauce
2 c
brown sugar

Step-By-Step

1Brown ground beef and drain.
2Simmer pork and chicken together in water until tender (save broth for stew) then debone and dice.
3Place all meats and broth in a large and "I mean LARGE" canner, boiler or pot. Remember this makes 4 gallons.
4Add other ingredients and simmer until potatoes and carrots are tender. Stir frequently.
5Add more salt to taste.
6"If you like it hot," add Tabasco sauce, ground red pepper, red pepper flakes and/or mustard.
7If you want less, make it "One Pound Stew."

About this Recipe

Main Ingredient: Beef
Regional Style: American