Ingredients

  • 3 tablespoons oil, divided
  • 1 pound beef shank
  • 1 pound pork shoulder
  • 1 (3 pound) chiken, cut up
  • 3 quarts water
  • 1 1/2 tablespoons salt
  • 3 cups onions, chopped
  • 1 clove garlic chopped
  • 2 cups potatoes, diced
  • 8 ribs celerym diced
  • 1 (28 ounce) can tomatoes
  • 1 pound carrots, diced
  • 1 (10 ounce) package frozen butter beans
  • 2 green peppers, diced
  • 1/4 teaspoon crushed red pepper
  • 1/4 teaspoon freshly-ground black pepper
  • 1 small onion
  • 4 cloves
  • 1 bay leaf
  • 2 tablespoons brown sugar
  • 1 (10 ounce) package frozen okra
  • 2 ears corn (cut kernels)
  • 1 stick butter
  • 1/2 cup flour
  • 1 tablespoon Worcrestershire sauce
  • 1/2 cup parsley, chopped
  • Directions

    Heat 1 tablespoon oil in 8-quart pot. Add beef, pork and chicken. Brown on all sides over low heat. Add water and salt. Cook over low heat until just tender, skimming as necessary. Cool. Remove bones and skin; discard. Cut meat into small pieces and return to broth. Heat remaining oil. Cook chopped onion until limp. Add to broth along with garlic, potatoes celery, tomatoes, carrots, beans, peppers, red and black pepe per, onion stuck with 4 cloves, bay leaf and sugar. Cook slowly about 1 1/2 hours, skimming and stirring occasionally. Add okra and corn; cook 15 minutes longer. Knead butter and flour together until well blended. Stir into stew. Cook, stirring, until stew has thickened. Adjust seasonings. Add Worcestershire sauce. Sprinkle with parsley.

    Serves 16 to 18

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