Prep Information
Prep Time
20 minutes
Cook Time
190 minutes
Serves
12-16 people
Includes
Ingredients
- 3 Tablespoons Wild Mushroom and Sage Olive Oil
- 3-5 bone-in chicken thighs
- 2-3 lbs of stew meat, chuck roast or other inexpensive cut of beef, cut into 3-4 inch wide pieces
- 3-4 pounds pork shoulder or country ribs, cut into large 3-4 inch wide pieces
- 1 green pepper, chopped
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery ribs, chopped
- 5 garlic cloves, chopped
- 4 cups chicken stock
- 4 cups beef stock
- 1 28-oz. can crushed tomatoes
- 2 large potatoes
- 1 16-oz. bag of frozen corn
- 1 14-oz bag of frozen lima beans
- Salt and pepper to taste
- 4-8 Tablespoons Worcestershire sauce
- Tabasco, Sriracha or other hot sauce on the side
Instructions
- Heat the Wild Mushroom and Sage Olive Oil on medium high heat in a large soup pot (at least 8 quart size). Sprinkle all the meats with salt on all sides. When the oil is hot, brown all the meats. Work in batches. Don't crowd the meats. Do not move the meats while browning on a side. When all sides are browned, remove the browned meats to a bowl.
- Add the green pepper, onion, carrots, and celery to the pot and brown them. If needed, add more Wild Mushroom and Sage Olive Oil. Sprinkle salt over the vegetables after a few minutes of cooking.
- When the vegetables are well-browned, add the garlic and cook for 30 seconds more, until fragrant. Put the meats back in the pot and add the chicken and beef broths, along with the tomatoes. Stir to combine. Bring to a simmer, cover, reduce the heat and simmer gently for 2 hours.
- Uncover and remove the meat pieces. De-bone the chicken and discard skin. Break the larger pieces of meat into smaller, more chewable pieces. Return all the meat to the pot and bring it to a strong simmer.
- Peel and cut the potatoes into chunks about the same size as the meat pieces. Add to the stew and cook until they are done, about 40-45 minutes. Once the potatoes are cooked, add the Worcestershire sauce, mix well, and taste for salt.
- Add the corn and lima beans and cook for at least 10 minutes more.
- To serve, taste one more time for salt and add either Worcestershire sauce or salt if you want.
- Serve with crusty bread or cornbread and a bottle of your favorite hot sauce on the side.