Recipe: Brunswick Stew (Soup) for Joan

BRUNSWICK STEW (SOUP)

1 tbsp bacon fat
1 large onion, sliced
1 lb beef stew meat -- in bite-size
1 tbsp flour
1 chicken, cut in half
1 lb baked ham (leftover)
8 cup cold water
1 tbsp salt
fresh ground black pepper
1/2 tsp dried thyme
1/4 tsp red pepper flakes
1 large can tomatoes
2 medium potatoes, diced
1 cup frozen corn kernels
1 cup frozen lima beans
1 cup frozen okra, sliced
1 cup frozen green beans
1/4 cup fresh parsley, chopped (garnish)

In a large heavy kettle, heat bacon fat and add onions. Saute until lightly browned.

Dust beef with 1 tablespoon of flour, add to kettle along with chicken and brown.

Add the ham, cold water, salt, black pepper, thyme, and red pepper flakes. Bring to boil then reduce heat and simmer for 2 hours covered, or until meat is tender.

Remove meats from stock and strain stock. Skim any excess fat from stock, and return to kettle. Remove chicken from bones, discard skin and cut into bite size pieces.

Return meats to kettle adding all remaining ingredients except for okra, beans and parsley. Bring to boil and simmer, covered, for 45 minutes.

Add okra and green beans and cook for 15 minutes longer.

Garnish with chopped fresh parsley.