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Brunswick Stew Recipe

   
 

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     Brunswick Stew

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   75 - 100

Ingredients
2 fryers
1 lbs.pork
2 lbs. stew meat
2 cans each- butter beans,English Peas, whole corn, cream corn, 2 large cans of tomatoes
1 can tomato sauce
salt and pepper
1/2 bottle Woreschire
1 small bottle liquid smoke
2 bottles of ketchip
 
3 lbs. of potatoes
1 lb. onions
1/2 cup lemon juice
Tabasso Sauce (5 teaspoons)

Instructions
Cook meat until tender, tacke chicken off the bones, cut meat or tear up in little pieces. Cook slow till all vegetables tender. I cook mine at least 4 hours (simmer) Remove from pan right away, because it will stick to bottom of pan. I usually divide stew in serving sizes for 2 -4 people and freeze.
Cook meat ahead of time save at least 1 gallon of brooth.
Drain Vegetables and rinse before addding to meat & brooth. Dice potatoes, onions. Add all ingredients to meat and brooth. Simmer at least 4 hours or until all vegetables are tender, especially the potatoes.
Serving Suggestions
Serve with crackers and a side salad


Originally Submitted
4/17/2014





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