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Recipe Summary

Yield:
about 5 quarts
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine soup bones, pork, veal, beef, bay leaves, salt, pepper, and water in a large stock pot; bring to a boil. Reduce heat; cover and simmer 3 hours. Remove from heat, and cool to room temperature.

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  • Remove soup bones from broth; remove meat from bones, discarding bones. Coarsely chop meat, and return to broth. Cover and refrigerate overnight.

  • Skim off and discard fat from surface of broth. Add potatoes, green pepper, onion, celery, corn, tomatoes, catsup, and Worcestershire sauce; bring to a boil. Reduce heat; cover and simmer 30 minutes. Add liver; cover and simmer an additional 30 minutes. Remove and discard bay leaves.

  • Ladle stew into individual serving bowls; serve hot.

Source

Oxmoor House Homestyle Recipes

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