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Kentucky Mulligan Stew

Yield about 2 1/4 gallons


  • 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

  1. 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.

  2. Remove chicken from broth; cool slightly. Remove meat from bones, discarding bones. Coarsely chop meat; set aside. Set broth aside in stockpot.

  3. 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.

  4. Dredge beef and veal in flour; brown meat in reserved oil. Drain well.

  5. 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.

  6. Stir in tomatoes, corn, lima beans, peas, garlic powder, paprika, angostura bitters, and remaining water; continue to simmer, uncovered, 1 hour, stirring occasionally.

  7. Ladle stew into individual serving bowls; serve warm.

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