Recipe - Brunswick (Georgia) Stew

1 pound Round steak
1 pound Boneless pork loin chops
3 md Onions; chopped
1 Clove garlic
One half teaspoon Salt
One half teaspoon Pepper
7 cup Water
1 3 pound broiler chicken,
skinned and halved
56 ounce Whole peeled tomatoes,
undrained; chopped
1 Three fourths cup Ketchup
1/3 cup Worcestershire sauce
One half cup Chili sauce
2 tablespoon Tabasco sauce
1 tablespoon Paprika
1 teaspoon Dry mustard
2 Bay leaves
34 ounce Frozen corn
34 ounce Frozen lima beans
17 ounce Frozen English peas
3 small Potatoes, peeled and minced
3 tablespoon White vinegar
10 ounce Frozen cut or sliced up 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 BubbaL archives to pass the time. Y'all
enjoythey're good!

Combine first seven ingredients in large pot; bring to boil. Cover, reduce
heat, and simmer 1 One half hours. Add chicken and simmer 1 One half 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 One half quarts.
Recipe By : John Shelton Reed

Posted to bbqdigest V4 #43

Date: Sat, 16 Nov 1996 08:21:01 0800 (PST)

From: Tom Solomon bigheat@earthlink.net