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Brunswick Stew Recipe

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This recipe for Brunswick Stew, by , is from Our Favorite Family Recipes, 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!

Contributor:  
Contributor:  
Amanda Bruno

Category:
Category:

Ingredients:  
Ingredients:  
5 lbs. pork (boston butt)
5 lbs. chicken (baking hen)
5 lbs beef (chuck roast)
6 lbs. onions
6 cans tomatoes
6 cans whole yellow corn
1 bottle tomato juice
Worcestershire sauce
2 oz Tabasco sauce(to taste)
Broth
2 tsp. salt
Salt and Pepper to taste (at least 1 1/2 tsp of each)

Directions:
Directions:
Cook pork, chicken and beef. Save the chicken and beef broth. Cool and grind. Peel onions and grind. Grind tomatoes and corn. Mix all together or divide into 2 pans. Add tomato juice and start to cook on low heat. Add half of Worcestershire sauce and continue to cook on low heat. Add broth as needed to thin. Add remaining Worcestershire after it has cooked about an hour or so. Add salt and pepper. Add desired tabasco sauce after about 3 hours of cooking. Cook on low for about 6 hours stirring often.

Personal Notes:
Personal Notes:
This is Bobby and Jan Piper's recipe.

Need to stir this often and may need to reduce heat if it starts to stick. It will scorch easily. Start with 1 1/2 tsp of salt and pepper. Cook for a little and add more if needed. Same with Tabasco sauce. Add a little and let it cook. Can add more as needed or let people add after it is cooked.
Add broth as needed to thin out. If you need to thicken you can add bread slices.

 

 

 

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