1 pound lean beef stew meat(I used venison cut into cubes)
1 pound pork stew meat or chops, cut in 1" pcs.
1 teaspoon onion salt
1/2 teaspoon black pepper
1/4 teaspoon ground red bell peppers
3 sliced carrots
1 medium onion, chopped
4 skinned chicken thighs
4 small red potatoes, peeled if desired and cubed
1 cup chopped green bell peppers
1 can (14 1/2 oz.) stewed tomatoes, cut-up and juice reserved
1 can (10 1/2 oz) double strength chicken broth (such as Campbell's condensed)
1 can (17 oz.) whole kernel corn
1 can (17 oz.) lima beans, drained
1 shot of Bourbon.
Place beef and pork in a 6-quart slow cooker. Sprinkle with onion salt, pepper and red pepper. Toss until evenly coated.
Layer in slow cooker, in order, carrots, onion, chicken, potatoes, green pepper and stewed tomatoes with juice. Add chicken broth. Pour liquid from corn into slow cooker; set corn aside.
Do Not Stir mixture in slow cooker. Cover and cook on high for 4 to 4 1/2 hours or on low for 8 to 9 hours or until beef, pork and vegetables are tender. Remove chicken. Stir corn and lima beans into mixture in slow cooker. Cook on high for 30 minutes or until heated through. Meanwhile, when cool enough to handle, remove chicken from bones and cut into bite-size pieces. Discard bones. Return chicken to mixture and heat through.
Verdict: We loved it! This soup/stew had a spicy kick with a familiar vegetable beef soup taste. My husband wondered what the big fuss was about, "Why is this dish so famous in Kentucky?" I reminded him that this dish orginated in Daniel Boone times. He was happy knowing vension was used in place of beef. My children really liked it with crackers, but cornbread would've been delicious too. I hope you all enjoy this one. Let me know if you make your family!
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