This is my version of a traditional Kentucky stew recipe my brother brought back after going to school in Louisville. A favorite on Derby Day or any day!
Ingredients
- olive oil: 3 Tbsp
- pork shoulder roast: 1 pound (cubed)
- beef stew meat: 1 pound (cubed)
- chicken broth: 4 cups
- ½ pounds bone-in chicken parts: 1 piece
- potatoes: 2 cups (diced)
- carrots: 1 cup (diced)
- stewed tomatoes: 1 can (15 ounce can)
- smoky barbeque sauce: 1 cup
- green beans: 1 cup
- okra: 1 cup (diced)
- corn: 1 cup
- onion: 0.75 cup (diced)
- green bell pepper: 1 piece (diced)
- celery: 0.5 cup (diced)
- apple cider vinegar: 0.25 cup
- Worcestershire sauce: 1 Tbsp
- garlic: 3 clove (chopped)
- bay leaves: 3 piece
- salt: 1 tsp
- ground black pepper: 0.5 tsp
- dash hot pepper sauce: 1 piece (to taste)
Metric Conversion
Stages of cooking
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Heat olive oil in an 8-quart pot over medium heat; brown pork and beef cubes in the hot oil, working in batches if necessary.
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Stir in chicken broth, chicken pieces, potatoes, and carrots. Bring to a boil, reduce heat to low, and simmer stew for 1 hour.
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Stir in stewed tomatoes, barbeque sauce, green beans, okra, corn, onion, green bell pepper, celery, apple cider vinegar, Worcestershire sauce, garlic, bay leaves, salt, black pepper, and hot pepper sauce.
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Bring stew back to a boil, reduce heat to low, and simmer 1 more hour.
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Discard bay leaves before serving stew in bowls.
