Hearty Brunswick Stew

Amy Herald

By
@Meave

This is definitely a labor of love, but so tasty and filling and so worth the time and effort on a cold winter day! It can be prepared in advance then frozen in an airtight containers for up to 2-3 months. To prepare from frozen, thaw soup, pour into pot, bring just to a boil, then simmer for 10-15 minutes.


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Comments:

Serves:

8-12

Prep:

3 Hr

Cook:

1 Hr

Method:

Stove Top

Ingredients

1 1/2 lb
lean stew beef, cut into cubes
1 lb
diced ham or pork
2-3 lb
chicken, broiler-fryer
3 (16 oz) can(s)
diced tomatoes, undrained
6
medium potatoes, peeled and cubed
4 c
frozen lima beans
1 (16 oz.) pkg
frozen, white shoe peg corn
4 c
chopped onion
2 c
carrots, peeled and sliced
2 c
frozen sliced okra
1 c
frozen english peas
1 c
chopped cabbage
1 (6 oz.) can(s)
tomato paste
3 Tbsp
worcestershire sauce
2 Tbsp
fresh lemon juice
1 Tbsp
sugar
2 tsp
salt
1/2 - 1 tsp
pepper

Directions Step-By-Step

1
Place boiler-fryer in a Dutch oven; cover with water. Bring to a boil. Cover, reduce heat and simmer 1 hour. Remove chicken from broth reserving broth; let chicken cool. Skin and Bone chicken and coarsely chop meat; set aside.
2
Place beef and pork in a Dutch oven; cover with water. Bring to a boil. Cover, reduce heat and simmer 2 hours. Remove meat from pot, reserving broth; let meat cool. Coarsley chop meat; set aside.
3
In a large stock pot, combine chicken, beef and pork broth; reserve 6 yo 7 cups of broth mixture. Combine broth, chopped meat, all vegetables, and tomato paste in large Dutch oven. Bring to a boil. Cover, reduce heat and simmer 45 minutes to 1 hour.
4
Add worcestershire sauce, lemon juice, sugar, salt and pepper; mix well. Yield: 2 gallons.