“Feeding an army? Here's the solution!” - by MARBALET
Ingredients
Adjust Servings
Original recipe yields 25 -30 servings
Directions
- In a large stock pot over medium heat, cook chicken, pork, and beef in oil, until brown. Drain well.
- Stir in onion, bell pepper, celery, rutabaga, carrots, cabbage, green beans, potatoes, corn, tomatoes, salt and pepper and simmer over medium-low heat all day long, adding water as needed, until thickened.
Nutrition
Amount Per Serving (25 total)
- Calories
- 472 cal
- 24%
- Fat
- 21.8 g
- 33%
- Carbs
- 40.8 g
- 13%
Based on a 2,000 calorie diet
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Reviews (3)
Rate This Recipe
"This recipie takes a long time to pt together, but at the end of the day its worth it! The taste is full and hearty. Its a good recipie for a church pot-luck supper, since there never seems to be enou..." See moregh meat dishes at those events. Its also a good idea to have two people preping this recipie. enjoy!"
angie c
"Okay I made this with a few changes. Here it goes! I didn't have chicken but I had some turkey in the freezer left over from Thanksgiving I used it instead. I didn't have the pork loin, so I chopp..." See moreed up some pork chops and I didn't have the beef stew meat, so I used ground beef. I cut the receipe in half and followed the rest of the directions. It came out fantastic. This is a wonderful stew. Very satisify on a cold day. I served this stew with homemade bread right out of the oven. Ummmm!!!!!! ( I used the Crusty Bread Receipe from this site also. Very good bread.)"
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