Brunswick stew

Brunswick stew



  • salt - 5 tsp
  • vinegar - 4 Tbsp
  • hot water - 2 c
  • sticks butter - 2 item
  • chopped onion
  • ketchup - 2 c
  • black pepper - 4 Tbsp
  • dash of Tabasco sauce - 1 item
  • can cream-style corn - 1 item
  • pork shoulder
  • Carnation milk - 1 c
  • roast beef - 2 lb
  • small fryer - 1 item
  • 303 cans tomatoes
  • chopped Irish potatoes - 3 c
  • chopped white cabbage - 1 c

How to make brunswick stew:

Put beef, chicken and pork in a pot covered with water. Cook at slow boil until meat slides off bone. Take meat up. Save broth and remove the bones. Run through a meat chopper or cut up in fine pieces. Add 2 cups of water (hot) to broth and bring to a slow boil. Add potatoes, cabbage and onion. Cook 20 minutes. Stirring with a wooden fork, add corn, ketchup and tomatoes and cook for 10 minutes. Add 2 teaspoons salt; add meat slowly, stirring. Add pepper, vinegar and remaining salt. Cook 10 minutes longer. Add butter and milk last and pour milk slowly.

Recipe categories: Main dish, Whole chicken, Stew.

Brunswick stew
Average rating: 3.6 of 5, total votes: 8
Cook. Time: PT4H30M
Total Time: PT4H30M

Cause of complaint:

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