Louis’ Dad’s North Carolina Brunswick Stew

This is a traditional “made-from-scratch” Brunswick Stew that Louis’ father often cooked when he was growing up. There is a lot of love and time put into this recipe as you cook the meats, make the broth, and prepare the vegetables. Be prepared for large quantities and have two stockpots available to help you prepare this undeniably good stew for your friends and family.

1 (7 to 8-pound) baking hen

4 pounds boneless stewing beef, cut into small pieces

4 pounds ham hocks

6¼ pounds frozen shoepeg corn or equal amount of corn cut from the cob

1 (106 ounce or #10) can tomatoes, drained

4 pounds frozen baby lima beans

4 pounds frozen or fresh sweet peas

4 cups chopped onions

4 cups chopped celery

10 pounds peeled and sliced potatoes

Salt and pepper

Barbeque sauce (optional)

Worcestershire sauce (optional)

In a 3-gallon stockpot combine the baking hen, stew beef, and ham hocks. Cover with enough water to make 2½ gallons. Cook on medium heat until the meats are fully done. Remove all the meat from the pot, leaving the broth in the pot. Remove the bones, fat, and skin from the meat. Chop the meat into small pieces. Skim the fat from meat broth.

Use a second 3-gallon stockpot and divide the broth and meat equally between the two pots. Divide the corn, tomatoes, lima beans, sweet peas, onions, celery, and potatoes equally between the two pots. (If you use canned tomatoes, be sure to drain the juice from them.) Cover both pots to retain the flavors. Put on medium-high heat and bring to a rapid boil, stirring often. Boil rapidly for 8 to 10 minutes, continuing to stir often to prevent sticking and burning. Turn the heat down to low and allow each pot to simmer for 3 to 4 hours. While cooking, add the salt and pepper as desired to season. If desired, add the sauces to flavor and season during cooking.

YIELD: 6 GALLONS, 64 SERVINGS