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BRUNSWICK STEW Recipe

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This recipe for BRUNSWICK STEW is from COVENANT EATS 2015 CHURCH FAMILY COOKBOOK, 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:  
1 3-lb. chicken
1 lb. lean pork
1 lb. lean beef
3 med onions, chopped
3 cans diced tomatoes, drained
3 tbsp. vinegar
2 cans (16oz) small limas or butter beans
2 cans (16oz) cream style corn
1 can (15oz) small English peas
3 small diced Irish potatoes
(box of frozen, sliced okra – optional)
1 12oz jar chili sauce
Directions:
Directions:
Place all meats in large, heavy pot. Season with salt, pepper. Add onions and cover with water. Cook until meat falls from bones (several hours). Remove from heat and allow to cool. Tear meat into shreds and return to stock.

Add remaining ingredients. Cook slowly until thick.

 

 

 

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