Author Notes
This is so much more than just a stew. It’s an all day event! It’s so much fun to be a part of this experience. As I watched Kitty I’m fascinated. It hits me that I’m taking part in a ritual that has been handed down over time from one generation to the next, like the paddle used to stir the stew, the directions for the hot sauce: “you pour the bottle in and leave this much.” I’ve captured the recipe and encourage you to try it. I know, I had Kitty to show me the ropes but as you can see by the pictures in the blog everyone participates and it is so much fun. Yes, there is an enormous quantity but everyone loves the leftovers!
Like the French Cassoulet it is prepared in stages. The beef is cooked until tender and shredded then stored in it’s broth one day. The next day the same thing but with chicken. Make sure you allow for this a few days before. Kitty uses a crock pot set on low overnight, cools it down and shreds the meat the next day but please, do whatever works for you. —Monica Maloney Heidler
Ingredients
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3-4 pounds
Beef, Use Sirloin Tip or the Equivalent
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4-5 pounds
Bone in Chicken Breast
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3 pounds
Diced Potatoes
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3 pounds
Diced Onions
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1 gallon
Baby Butter Beans, with liquid
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1 gallon
Crushed Tomatoes, with liquid
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1 gallon
White Shoe Peg Corn, with liquid
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14 ounces
Can size tomato paste
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18 ounces
Heinz chili sauce
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1 pound
butter
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1/4 cup
salt
Directions
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Up to 3 days before: Cook the meat the day before. Keep the broth.
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Add the potatoes and onions to the pot, cover with water and simmer about 20 minutes. Add the shredded beef, chicken along with the remaining ingredients to the pot. Cook on low stirring constantly or it will stick. I usually cook it about 4-6 hours. You want it to get thick, but if you notice it is getting too thick you can add a little water or broth while you are cooking.
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Hope y'all like it!
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