Title: Brunswick Stew #2
Categories: Ethnic Soup
Yield: 6 Servings
| 1 | tb | Bacon fat |
| 1 | lg | Onion; sliced |
| 1 | | Chicken; cut in half |
| 1 | lb | Beef stew meat; in bite-size |
| 1 | tb | Flour |
| 1 | lb | Baked ham (leftover) |
| 8 | c | Cold water |
| 1 | tb | Salt |
| | | Fresh ground black pepper |
| 1/2 | ts | Dried thyme |
| 1/4 | ts | Red pepper flakes |
| 1 | lg | Canned tomatoes |
| 2 | md | Potatoes; diced |
| 1 | c | Frozen corn kernels |
| 1 | c | Frozen lima beans |
| 1 | c | Frozen okra; sliced |
| 1 | c | Frozen green beans |
| 1/4 | c | Fresh parsley; chopped |
Recipe by: Someone in Georgia, North Carolina, or Virginia In a large heavy
kettle, heat bacon fat and add onions. Saute until lightly browned. Dust
beef with 1 tablespoon of flour, add to kettle along with chicken and
brown. Add the ham, cold water, salt, black and red pepper, and thyme.
Bring to boil then reduce heat and simmer for 2 hours covered, or until
meat is tender. Remove meats from stock and strain stock. Skim any excess
fat from stock, and return to kettle. Remove chicken from bones, discard
skin and cut into bite size pieces. Return meats to kettle adding all
remaining ingredients except for okra, beans and parsley. Bring to boil and
simmer, covered, for 45 minutes. Add okra and beans and cook for 15 minutes
longer. Garnish with fresh parsley.