across and 9 inches high. When the stew was all done, I had the pot filled about 3/4 full I don’t know how many gallons it made, but it was a bunch. You can feed lots of folks and still have some leftover to freeze. This stew freezes exceptionally well. That’s smart, too!
5 pound) bone-in Boston butt pork roast, cut in large pieces
potatoes, peeled and cubed
whole kernel corn (I prefer Silver Queen)
tiny green limas, shelled (we call these butterbeans)
cans diced tomatoes and the juice (or use an equivalent amount fresh tomatoes)
salt and pepper to taste
or until both chicken and pork are shreddable. Remove chicken and pork and let cool. When they’ve cooled enough to handle, remove bones, skin and excess fat. Shred. Strain cooking broth and return to large pot. Add chicken and pork back to the extremely large pot.
and add to the extremely large pot. I want the meat and onions to cook all alone to give the onion flavor a chance to permeate the meat before the other ingredients were added.
or until all the vegetables are tender. Taste and adjust for seasoning. Serve hot.
The spices for today’s OldFashioned Slow Cooker Beef Stew recipe are a bay leaf, some fresh rosemary, pink sea salt and cracked black pepper, plus some dried Italian spice (my oregano and thyme are dormant right now but if you use fresh, you can substitute three times the amount of oregano and thyme