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Brunswick Stew Recipe

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This recipe for Brunswick Stew is from The Dillard Family and Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
10 gallon wash pot
1½ gallons chicken stock
13 pounds cubed beef roast
2 large fryer chickens
1 large roaster chicken
1 - #10 can potatoes
10 pounds fresh potatoes
1 gallon chopped onions
3 quarts butterbeans
3 - 28 oz cans crushed tomatoes
3 - 28 oz cans cubed tomatoes
96 ounces corn
1 pound butter
½ cup salt
½ cup sugar
¼ cup black pepper
1 - 6oz can tomato paste
Directions:
Directions:
Cook chicken and beef in the stock. Debone the chicken. Peel and cut into large chunck the fresh potatoes. Add potatoes, ½ of the onions and tomatoes, cook until tender. Add butterbeans, corn, salt, sugar, pepper and butter. Add cans potatoes last as they will thicken the stew when they are mashed. Add the rest of the onions in the last two hours of cooking. Recipe only works when cooked in cast iron pot over wood.

 

 

 

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