Cold, wet, dark, dreary days of January call for something warm and inviting. Like this 2 pound stew! NO you won't gain 2 pounds. It is chocked full of vegetables and is a deliciously filling meal all in one bowl. Well, if you can eat just one bowl. The recipe originally called for 2 pounds of everything! That was a lot. So I scaled it back a little but it still makes a BIG pot full. My large crock pot was literally running over. You could use a stock pot or maybe just cut the ingredients in half.
My husband has been gone all week and since I knew he was on his way home and feeling under the weather, this crock pot full of bubbly stew was just what the doctor ordered. I served it with a fresh baked loaf of bread.
I hope you'll give this one a try.
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2 pound stew
*Originally this recipe called for 2 pounds of everything. I have cut it back but left the name the same*
1 pound chicken
1 pound ground beef and pork mix
1 pound potatoes, peeled, diced (I used Yukon gold)
1 pound carrots, diced
1 large onion, diced
1 can Le'sueur English Peas
1 can cream corn
1 cup whole corn (I used frozen)
1 can Lima beans, drained and rinsed
1 can stewed tomatoes
1 cup frozen mixed veggies
2 cans tomato sauce (I used canned diced tomatoes and pureed them in the food processor)
1 cup frozen sliced okra
2 cloves garlic minced
2 TBSP fresh cracked black pepper
1/3 cup EACH of soy sauce low sodium and Worcestershire sauce
1/3 cup brown sugar
1 cup chicken stock
Cook your lean ground beef and pork, crumble well. Cook your chicken and once it has cooled enough to handle, remove skin, bones and shred. Save 1 cup of the liquid for the stew.
Combine ALL ingredients into a LARGE stock pot or crock pot and cook for 4 hours so that all the flavors can marry.
Serve with a nice bread and enjoy!