Yield: 1 Servings
|1 pounds||Round steak|
|1 pounds||Boneless pork loin chops|
|3 mediums||Onions; chopped|
|1||3 pound broiler chicken, skinned and halved|
|56 ounces||Whole peeled tomatoes, undrained; chopped|
|⅓ cup||Worcestershire sauce|
|½ cup||Chili sauce|
|2 tablespoons||Tabasco sauce|
|1 teaspoon||Dry mustard|
|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.
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@...>