Easy brunswick stew
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -MM BY H PEAGRAM | ||
| 1 | pounds | Ground beef |
| 1 | medium | Onion, chopped |
| 2 | cans | Tomatoes, diced |
| 2 | cans | Cream-style corn |
| 1 | 10-oz can barbecued pork | |
| 2 | cans | Boned chicken or 1-1/2 cups cooked chicken or turkey |
| 1 | small | Bottle ketchup |
| 2 | tablespoons | Lemon juice |
| 2 | tablespoons | Worcestershire sauce |
| ½ | teaspoon | Tobasco sauce (optional) Salt and pepper to taste |
Directions
Brown ground beef with onions, stirring to break up clumps. When meat is no longer pink and onion is transparent, drain and mix with remaining ingredients in a Crock-pot. Cook for 6 hours on low. Serve hot with fresh hot bread (we like cornbread), barbecued pork or chicken, or both. This freezes well and keeps for several days in the refrigerator.
Note: this recipe does not do well on stovetop; it burns easily on even the lowest heat setting on my stove. If you don't want to use the Crock-pot, try a slow oven or a microwave on a low power setting.
Valarie Cook Converted by MMCONV vers. 1.00 Submitted By HELEN PEAGRAM On 10-14-94