Brunswick Stew - cooking recipe

Ingredients

2 lb. diced chicken
1 c. celery, diced
4 c. potatoes, peeled and sliced
1 stick butter
2 qt. chicken broth
2 lb. diced pork
4 c. carrots, peeled and sliced
3/4 c. onion, chopped
1 c. flour
1 bag frozen peas

Preparation

In kettle, cook vegetables until partly done.
Drain.
In a large kettle, melt butter. Stir in flour to make paste. Gradually add chicken broth, stirring constantly, as you add. Cook until thickened.
Stir in vegetables.
Blend in chicken, being careful not to overstir.
Heat on low heat for 2 hours or until hot.