- 1 (5-pound) stewing hen, cut up
- 1 tablespoon salt
- 1/2 teaspoon pepper
- 1 gallon plus 1 pint water, divided
- 1 large onion, sliced
- 1/2 cup vegetable oil
- 2 1/2 pounds lean beef for stewing, cut into 1-inch cubes
- 1 pound veal, cut into 1-inch cubes
- 1/2 cup all-purpose flour
- 4 (16-ounce) cans whole tomatoes, undrained
- 3 (12-ounce) cans whole kernel corn, drained
- 2 (8 1/2-ounce) cans lima beans, drained
- 3 cups frozen green peas
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon angostura bitters
How to Make It
Combine chicken, salt, pepper, and 2 quarts water in a large stock pot; bring to a boil. Reduce heat; simmer, uncovered, 1 1/2 hours or until chicken is tender.
Remove chicken from broth; cool slightly. Remove meat from bones, discarding bones. Coarsely chop meat; set aside. Set broth aside in stockpot.
Sauté onion in oil in a large skillet until tender. Remove onion with a slotted spoon, and drain well, reserving oil in skillet. Set onion aside.
Dredge beef and veal in flour; brown meat in reserved oil. Drain well.
Add reserved chicken, sautéed onion, and browned meat to broth; add 2 quarts water. Bring to a boil. Reduce heat; simmer, uncovered, 4 hours, stirring occasionally.
Stir in tomatoes, corn, lima beans, peas, garlic powder, paprika, angostura bitters, and remaining water; continue to simmer, uncovered, 1 hour, stirring occasionally.
Ladle stew into individual serving bowls; serve warm.