Brunswick (georgia) stew

Yield: 1 Servings

Measure Ingredient
1 pounds Round steak
1 pounds Boneless pork loin chops
3 mediums Onions; chopped
1 Clove garlic
½ teaspoon Salt
½ teaspoon Pepper
7 cups Water
1 3 pound broiler chicken, skinned and halved
56 ounces Whole peeled tomatoes, undrained; chopped
1¾ cup Ketchup
⅓ cup Worcestershire sauce
½ cup Chili sauce
2 tablespoons Tabasco sauce
1 tablespoon Paprika
1 teaspoon Dry mustard
2 Bay leaves
34 ounces Frozen corn
34 ounces Frozen lima beans
17 ounces Frozen English peas
3 smalls Potatoes, peeled and diced
3 tablespoons White vinegar
10 ounces Frozen sliced okra, thawed

Here in the South, Brunswick stew and/or Burgoo have long been traditionally served alongside barbeque. Since it's been so cold here on the east coast this past week, I thought I'd share some Brunswick Stew and Burgoo recipes from the Bubba-L archives to pass the time. Y'all enjoy--they're good!

Combine first seven ingredients in large pot; bring to boil. Cover, reduce heat, and simmer 1½ hours. Add chicken and simmer 1 ½ 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 ½ quarts.

Recipe By : John Shelton Reed Posted to bbq-digest V4 #43

Date: Sat, 16 Nov 1996 08:21:01 -0800 (PST) From: Tom Solomon <bigheat@...>

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