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South Georgia Brunswick Stew

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1 whole chicken (about 3 pounds)
1 pound lean beef
1 pound lean pork
58 ounces canned tomatoes
3 medium onions; chopped
5 tablespoons Worcestershire sauce
20 ounces ketchup
1 tablespoon Tabasco sauce
2 bay leaves
1/2 bottle chili sauce
1/2 teaspoon dry mustard
1/2 stick butter
3 tablespoons vinegar
2 cans butter beans
2 cans cream-style corn
1 can small English peas
3 small Irish potatoes; diced

Place in meat in LARGE POT, cover with water, season with salt and pepper. Cook until meat falls from bone(several hours), cool and shred 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 Worcestershire 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 stirring. Now add 3 Tablespoons vinegar, 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. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00


** Exported from Now You're Cooking! v5.57 **

 
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