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.


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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

Directions Step-By-Step

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

About this Recipe

Main Ingredient: Beef
Regional Style: American