Description:

Mixed stew known by multiple names

Source:

Tony Theobald

Serves/Makes:10 or more

Ingredients

• 3/4 lb (.3 kg). lean stewing beef
• 3/4 lb (.3 kg). pork shoulder, cubed
• 3-1/2 quarts (3300 ml) water or stock
• 3-1/2 lbs (1.6 kg). chicken, cut into pieces
• 2-1/2 cups (600 ml) skinned ripe tomatoesc chopped
• 1 cup (225 ml) fresh lima beans
• 1/2 diced hot red pepper
• 2 green peppers, diced
• 3/4 cup (175 ml) diced onions
• 1 cup (225 ml) diced carrots
• 1/2 cup (125 ml) diced celery
• 2 cups (475 ml) diced potatoes
• 1 cup (225 ml) diced okra
• 1 bay leaf
• 1 tbsp (15 ml) Worcestershire sauce
• 2 cups (475 ml) corn kernels
• salt and pepper, to taste
• chopped fresh parsley, garnish
• corn bread or muffins, serving suggestion

Preparation

• Place beef, pork, and stock in heavy kettle with a lid.
• Bring to a boil; reduce the heat and simmer for 1 1/2 hours.
• Add the chicken and bring to a boil again.
• Reduce the heat and simmer for 1 hour until meat falls off the bone.
• Cool the mixture enough so that the bones can be removed.
• Return the meats to the pot and bring to a boil again.
• Add tomatoes, lima beans, hot pepper, green peppers, onions, carrots, celery, potatoes, okra, bay leaf, and Worcestershire.
• Stir frequently as it thickens.
• Simmer for 45 minutes over very low heat for 45 minutes or more.
• Add the corn and simmer for 15 minutes or until all vegetables are soft.
• Season to taste with salt and pepper.
• Garnish with chopped fresh parsley and serve with corn bread or muffins.

Comments

This is a very famous dish throughout Kentucky. It has a history which traces itself back to the Gypsies in europe and is known in Spain as Olla Podrida and in Ireland as Mulligan Stew. Enjoy!!