…for a cold Spring day.
Most of the country know first hand that this year’s winter weather has been somewhat out of character. Where I live we’ve experienced what I like to refer to as “pneumonia” weather (warm and pleasant 60+ degrees one day and 18* the next).
I thought we were just about to leap into Spring…then we get bombarded with more snow. Although it is not piling up this time; it’s just gloomy, cold, windy, and wet outside. To say the least, I’m done with winter already and chomping at the bit for SPRING to arrive!
Since Spring is teasing us with winter weather, here’s something you might like to try.
Comfort stew to warm the soul and body.
Traditionally there are recipes that I only prepare during certain times of the year and for the cold season usually stick with stews and casseroles.
This winter has been no different except that I have had a recipe tucked away for many years and decided now was a perfect time to pull it out and whip it up for the family. I have never made this recipe personally, however the family friend who was so kind to share the dish with me made it throughout the year and it became a favorite of mine.
This recipe is probably like no other you have had. It is a tasty dish with many textures with a touch of tangy flavor. It became an instant hit with the family this weekend and I was pleased it tasted just as I remembered from so many years ago.
This recipe yields approx. 22 quarts (you’ll want to freeze some for later), so make sure you have a big kettle.
6-8 lbs. pork (boston butt or any kind of roasting pork)
6-8 lbs. beef (I brown ground beef for the dish)
8-10 lbs. chicken (I use a whole chicken and pick it apart for the dish)
2-4 large cans of tomatoes, diced or crushed
1 bottle of ketchup
3-4 large onions, diced
1/2 – 1 cup vinegar (vinegar is very important and you may want to start with a little and add more to suit your taste, I use about 1 1/2 to 2 cups, we like the tangy flavor)
2-4 lemons, sliced in quarters
1 bottle Worcestershire sauce
8-10 white potatoes, diced
3-4 cans each garden peas, kernel corn, (baby lima beans or green beans are optional)
(you can make a smaller batch, just cut the ingredients equally, meaning if you cut the batch to half, reduce all ingredients by half)
Put chicken and pork in pot, cover with water and boil until all meats are cooked (I have to use separate pots to boil). The chicken may finish cooking before the pork so remove it a put aside. You can flavor the water as you like. Keep the stock as this will be the base for the stew.
Brown ground beef, set aside.
Once all the meats are thoroughly cooked, shred the pork and chicken and place all meats into the saved stock and add rest of ingredients.
Bring the pot back up to a boil for about 3 – 5 minutes, then reduce heat to low.
Stirring often, allow the stew to cook for several hours. A majority of the stock will cook off, leaving you with a thick soup consistency stew and you can almost eat it with a fork.
Try adding drop biscuits and cornbread on the side. Mmm Mmm good!
Let me know what you think of this recipe, I would enjoy hearing your comments.