Title: South Georgia Brunswick Stew
Categories: Main, August96
Yield: 1 Servings

1 Whole chicken; (about 3
-pounds)
1 lb Lean beef
1 lb Lean pork
58 oz Canned tomatoes
3 md Onions; chopped
5 tb Worcestershire sauce
20 oz Ketchup
1 tb Tabasco sauce
2 Bay leaves
1/2 Bottle chili sauce
1/2 ts Dry mustard
1/2 Stick butter
3 tb Vinegar
2 cn Butter beans
2 cn Cream-style corn
1 cn Small english peas
3 sm Irish potatoes; diced

Place in meat in LARGE POT, cover with water, season with salt & pepper.

Cook until meat falls from bone(several hours), cool and shread meat.
Reserve stock. Remove bones and skin. Skim excess fat from surface of
stock. Grind or chop meat very fine. Add meat to pot with stock. Add 4 cans
of tomatoes (14 1/2oz cans),3 medium onions chopped, 5 Tablespoons
worchestershire sauce, 20 oz. catsup, 1 Tablespoon Tabasco, 2 bay leaves,
1/2 bottle chili sauce, 1/2 Teaspoon dry mustard, 1/2 Stick butter, cook 1
hr. occasionally stiring. Now add 3 Tablespoons vinager, 2 cans butter
beans, 2 cans cream style corn, 1 can small english peas, 3 small diced
irish potatoes. Cook slowly until thick. This is the recipe we use in South
Georgia. Best of luck with it.

Recipe by: Randy and JoAnne

Posted to bbq-digest V5 #752 by Wiley Mixon on Dec 09,
1997