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Brunswick (Georgia) Stew

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1 pound round steak
1 pound boneless pork loin chops
3 medium onions; chopped
1 clove garlic
1/2 teaspoon salt
1/2 teaspoon pepper
7 cups water
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1 3 pound broiler chicken, skinned and halved
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56 ounces whole peeled tomatoes, undrained; chopped
1 3/4 cups ketchup
1/3 cup Worcestershire sauce
1/2 cup chili sauce
2 tablespoons Tabasco sauce
1 tablespoon paprika
1 teaspoon dry mustard
2 bay leaves
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34 ounces frozen corn
34 ounces frozen lima beans
17 ounces frozen English peas
3 small potatoes, peeled and diced
3 tablespoons white vinegar
10 ounces frozen sliced okra, thawed

Combine first seven ingredients in large pot; bring to boil. Cover, reduce heat, and simmer 1 1/2 hours. Add chicken and simmer 1 1/2 hours more. Remove meat from broth; reserve broth. Cool meat; bone and chop coarsely. Set aside. Add tomatoes and next seven ingredients; bring to boil. Simmer, uncovered, 1 hour, stirring occasionally. Stir in meat, corn, beans, peas, potatoes, and vinegar; simmer, uncovered, 45 minutes, stirring often. Add okra; cook 15 minutes. Remove bay leaves. Yield: 6 1/2 quarts. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00


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