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Papa's Brunswick Stew Recipe

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

John Spencer
Added: Friday, February 1, 2008


8 lbs. Boston Butt
4 chickens
7 lbs. potatoes, peeled and diced
2 lbs. onions, sliced and chopped
2 large cans tomato paste
2 large cans tomato sauce
3 large cans diced tomatoes
1 large can whole tomatoes
1 bag frozen lima beans
4 large cans whole kernel corn
4 large cans cream corn
1/2 c. vinegar
1/2 c. sugar
4 tbsp. worchestershire sauce
2 tbsp. hot sauce

Cook Boston Butt, covered with water in large stockpot for 2-3 hours or until meat falls off the bone. Cool and shread the pork. Discard the broth.

Cook chickens and onions in salted water in another large stockpot for 2 hours or until meat falls off the bone. Cool and shred the chicken.
Reserve Chicken Stock and add the potatoes and cook until they are about half done, then add shredded chicken and shredded Boston Butt.
Add all the tomatoes and stir constantly until mixture boils. Careful not to Scorch!

Add cans of corn and stir constantly. Then add worchestershire sauce, vinegar and sugar. Stir thoroughly and reduce heat. Cook for 30 minutes, stirring often so the Stew doesn't scorch. Add frozen lima beans and cook until the beans are done.

Turn off the stove and leave on stove top for 4 hours. This Stew freezes well for several months, if it lasts that long!

Personal Notes:
Personal Notes:
A Fall tradition for the Spencer family! It's quite a lengthy production when Papa decides to make Brunswick Stew, it takes a whole day and several beers. He swears he doesn't add any beer or Jack to the Stew but we will never know for sure!

This recipe will feed a small army but it is easy to reduce by cutting ingredients in half.




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