Virginian brunswick stew
6 quarts
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | each | 4lb broiler-fryer |
| 1½ | teaspoon | Salt |
| 4 | quarts | ;Water |
| ⅓ | pounds | Ground beef |
| ¼ | pounds | Salt pork |
| 8 | smalls | Potatoes (2-1/2 lbs) peeled and sliced |
| 2 | larges | Onions, sliced |
| 1 | quart | Canned crushed tomatoes |
| 2 | eaches | 10oz packages frozen baby lima beans |
| 1 | cup | Sliced carrots |
| ⅓ | cup | Sugar |
| ¼ | cup | Butter or margarine |
| 1½ | teaspoon | Paprika |
| 1 | tablespoon | Lemon juice |
| 2 | teaspoons | Salt |
| 1 | teaspoon | Black pepper |
| ¾ | teaspoon | Red pepper |
| 2 | eaches | 11 oz cans shoepeg corn, drained |
Directions
Combine first 3 ingredients in a large Dutch oven or stock pot; bring to a boil. Cover, reduce heat, and simmer 1 hour. Remove chicken from broth, reserving broth in Dutch oven. Cool chicken; skin, bone, and coarsely chop meat. Set aside.
Cook ground beef in a skillet over medium heat until browned, stirring until it crumbles. Drain well, and add to broth. Position knife blade in food processor bowl; add salt pork. Pulse 2 or 3 times until fat is finely ground; add to broth. Add potatoes and onion; cover and cook over medium heat 20 to 25 minutes.
Add chicken, tomatoes, beans, carrots, sugar, and next 6 ingredients to broth; cover, reduce heat, and simmer 2 to 2-½ hours, stirring occasionally. Add corn, cook, uncovered, 10 to 15 minutes.
Recipe from Alvin Lucy of Virginia in February, 1992"Southern Living". Submitted By JEFF PRUETT On 10-18-95