Name: Brunswick (Georgia) Stew
Ingredients: 1 lb Round steak; 1 lb Boneless pork loin chops; 3 md Onions; chopped; 1 Clove garlic; 1/2 ts Salt; 1/2 ts Pepper; 7 c Water; 1 3 pound broiler chicken, skinned and halved; 56 oz Whole peeled tomatoes, undrained; chopped; 1 3/4 c Ketchup; 1/3 c Worcestershire sauce; 1/2 c Chili sauce; 2 tb Tabasco sauce; 1 tb Paprika; 1 ts Dry mustard; 2 Bay leaves; 34 oz Frozen corn; 34 oz Frozen lima beans; 17 oz Frozen English peas; 3 sm Potatoes, peeled and diced; 3 tb White vinegar; 10 oz Frozen sliced okra, thawed

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CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	English	Maincourses	1	Servings

INGREDIENTS

1	lb	Round steak
1	lb	Boneless pork loin chops
3	md	Onions; chopped
1		Clove garlic
1/2	ts	Salt
1/2	ts	Pepper
7	c	Water
1		3 pound broiler chicken, skinned and halved
56	oz	Whole peeled tomatoes, undrained; chopped
1 3/4	c	Ketchup
1/3	c	Worcestershire sauce
1/2	c	Chili sauce
2	tb	Tabasco sauce
1	tb	Paprika
1	ts	Dry mustard
2		Bay leaves
34	oz	Frozen corn
34	oz	Frozen lima beans
17	oz	Frozen English peas
3	sm	Potatoes, peeled and diced
3	tb	White vinegar
10	oz	Frozen sliced okra, thawed

INSTRUCTIONS

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 1 1/2 hours.  Add chicken and simmer 1 1/2 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 1/2 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@earthlink.net>

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