WITH corn muffins
This actually makes a pretty full pot of stew, but because Kentucky’s approximately third-most-famous dish is so often made for huge gatherings, in pots whose volume is measured in gallons, I thought I should clarify up front that this is an immediate-family-size version. Usually it’s made with all sorts of meats, whatever wild game or spare parts have been lingering in the freezer a tad too long, so feel free to take that approach here.
Put the meat, tomatoes, celery, carrot, onion, corn, beans, potato, bay leaf, stock,
Using two forks, shred the meat. (If it’s easier, fish out the chunks of meat with tongs, shred them in a bowl, then return them to the cooker.) Season the stew with more salt and pepper, if needed, about
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