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Papa's Brunswick Stew Recipe

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This recipe for Papa's Brunswick Stew, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Wayne Brown
Added: Sunday, October 7, 2007


10 lb. Beef
8 lb. Pork
8 lb. Chicken
12 c. tomatoes (15 oz)
10 c. cream style corn (15 oz)
1 lb. butter
Lg. bottle of catsup (32 oz)
5 lg. onions
2 potatoes
1/4 c. vinegar
1/2 c. sugar
1 bottle Worcestershire Sauce (6 oz.)
1/4 c. lemon juice
1 oz. black pepper
salt to taste

Cook beef, chicken and pork until it is tender in enough water to keep meat covered. Keep enough liquid in pot to make about 3 gallons of broth. Remove meat from broth and place broth in refrigerator. Allow meat to cool and remove bones. Chop meat into very small pieces (or run through food grinder). Grind onions and potatoes in the food grinder. Skim grease from the top of the cooled broth and discard. Add broth to pot and start heating. When broth is hot, add all ingredients except corn to the pot. Cook ingredients at a simmer about 3 to 4 hours stirring occasionally to avoid sticking. When stew starts to thicken, add corn and cook about one hour stirring constantly to avoid sticking. Add any additional seasoning that you might want and allow the stew to cook to the desired thickness.




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