Post by hunt4fun1 on Nov 2, 2006 23:15:19 GMT -5
6 slices of bacon, thick sliced and hickory smoked
3 pounds chuck roast, cut bit size
1 pound boneless pork
3 – 1 pound cans of diced tomatoes
1can Rotel hot tomatoes
3 ribs celery, sliced
6 medium onions, chopped
6 cloves garlic, minced
½ cup Worcestershire sauce
2 tablespoons chili powder
2 cups water
Salt to taste
8 small red potatoes
1 pound carrots, sliced ½ inch thick
1 – 1 pound can English peas
1 – 1 pound can green beans
1 – 1 pound can corn
1 pound frozen okra
In a large Dutch oven or stock pot, fry bacon until crisp. Remove bacon and discard. Add all meat that has been cut into 1 ½ inch stew sized pieces and brown quickly over high heat in very hot bacon fat. Reduce heat, add tomatoes, Rotel, onions, water, garlic, celery, chili powder, Worcestershire sauce, and salt. Cover and simmer over low heat for about 2 hours. Add potatoes and carrots and simmer another 30 minutes. Add peas, green beans, corn and okra and simmer 10 minutes more.
Serve over hot fluffed white rice if desired.
Note: This recipe makes a lot of stew. It can be halved.
