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“I've modified this recipe to suit our family better. My husband doesn't care for cooked onion or peppers, so I use the dehydrated versions in order to get the flavor. My daughter doesn't like "bone-in" chicken, so we generally substitute the boneless breasts and thighs. The original recipe was in the "Post-Dispatch" in 1992, and it was from the kitchen of Merle Ellis.”
READY IN:
2hrs 15mins
SERVES:
32
YIELD:
8 quarts
UNITS:
US

Ingredients Nutrition

Directions

  1. Put ham, beef and chicken in a large stewpot (10 qt or bigger). Add about 2 cups water. Cover and cook together until tender, adding more water if needed.
  2. Add pepper flakes, catsup, tomatoes, tomato paste, soup, Worcestershire sauce and hot pepper sauce to meats in pot.
  3. Add salt and pepper to taste.
  4. Add butter, corn, lima beans, green beans and onions.
  5. Cover and cook on low heat for 1 1/2 hours, stirring occasionally.
  6. Add white beans and potatoes. Stir well. Heat through.
  7. Serve with cornbread.
  8. This makes about 8 quarts. Stew can be frozen.

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