A visit to Lexington's Keeneland Thoroughbred Racetrack and a Kentucky recipe that dates back to before the Civil War.
3 tablespoons butter
3 tablespoons olive oil
1 1/2 pounds lean pork, cut into cubes
2 large onions, diced
3 tablespoons flour
1 quart chicken stock
2 cans (14.5 ounces each) diced tomatoes, juice and all
2 cans (15 1/2 ounces each) butter beans, rinsed and drained
1.2 pound chopped or slivered carrots
1 tablespoon dried thyme leaves
1 teaspoon EACH salt and pepper
1/4 cup A1 Steak Sauce
1/4 cup Worchestershire sauce
1/4 cup Kentucky bourbon
Heat butter and oil in a large soup pot. Add pork and lightly brown. Add onions and soften a bit. Sprinkle in flour and cook over medium-low heat, stirring about 30 seconds. Pour in chicken stock and add diced tomatoes, butter beans, carrots, thyme, salt, pepper, AI sauce and Worchestershire. Bring to a boil, cover, and turn heat to simmer for about 4 hours. At the end, pour in the bourbon. Serves 6. DISCLOSURE: I used my immersion blender at the end to make the stew even finer. NOTE: Great served with cornbread.