13 inches
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!
1 whole
4 to
5 pound
chicken
4 to
5 pound) bone-in Boston butt pork roast, cut in large pieces
5 onions,
divided
1 bay
leaf
2 pounds
potatoes, peeled and cubed
2 pounds
whole kernel corn (I prefer Silver Queen)
2 pounds
tiny green limas, shelled (we call these butterbeans)
28 ounce)
cans diced tomatoes and the juice (or use an equivalent amount fresh tomatoes)
2 pounds
okra, sliced
32 ounces
ketchup
1 tablespoon
Tabasco sauce
salt and pepper to taste
4 hours
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.
4 onions
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.
30 minutes
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
It later was sold to Kelly Foods in Jackson who produced the stew for years. It takes an unvarnished boat paddle and a figure-eight movement to do the job right
Grease an 8" cake pan. In a large heavy saucepan, soften the butter. Stir in remaining ingredients. Stirring constantly, bring to a boil over medium high heat
And so I did, and among us developped an oldfashioned love story, one of those stories that followed the right rhythms and pauses, without hastening the steps
Drain & add 6 cups fresh cold water. THE NIGHT BEFORE. Wash & sort beans for any small stones. Place in a large kettle & cover with water, about 3 inches above the beans
They are delicious served cold with chutney too. Combine all the meats with the fresh breadcrumbs, grated onion, lemon rind, nutmeg, parsley, dried herbs,pepper & salt
I was a bit afraid of the creamed corn but forged ahead…it was the right call. She pulled her recipe from another blog, The Official Guide to the Golden Isles
I want to celebrate OldFashioned Favorites. They really brought me back to old times. There's just something about OldFashioned Cooking that I love, I think it is the simplicity of it all
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