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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 (5-pound) stewing hen, cut up |
1 tablespoon salt |
1/2 teaspoon pepper |
1 gallon plus 1 pint water, divided |
1 large onion, sliced |
1/2 cup vegetable oil |
2 1/2 pounds lean beef for stewing, cut into 1-inch cubes |
1 pound veal, cut into 1-inch cubes |
1/2 cup all-purpose flour |
4 (16-ounce) cans whole tomatoes, undrained |
3 (12-ounce) cans whole kernel corn, drained |
2 (8 1/2-ounce) cans lima beans, drained |
3 cups frozen green peas |
1/2 teaspoon garlic powder |
1/2 teaspoon paprika |
1/4 teaspoon angostura bitters |
Directions:
1. Combine chicken, salt, pepper, and 2 quarts water in a large stock pot; bring to a boil. Reduce heat; simmer, uncovered, 1 1/2 hours or until chicken is tender.
2. Remove chicken from broth; cool slightly. Remove meat from bones, discarding bones. Coarsely chop meat; set aside. Set broth aside in stockpot.
3. Sauté onion in oil in a large skillet until tender. Remove onion with a slotted spoon, and drain well, reserving oil in skillet. Set onion aside.
4. Dredge beef and veal in flour; brown meat in reserved oil. Drain well.
5. Add reserved chicken, sautéed onion, and browned meat to broth; add 2 quarts water. Bring to a boil. Reduce heat; simmer, uncovered, 4 hours, stirring occasionally.
6. Stir in tomatoes, corn, lima beans, peas, garlic powder, paprika, angostura bitters, and remaining water; continue to simmer, uncovered, 1 hour, stirring occasionally.
7. Ladle stew into individual serving bowls; serve warm.
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