Recipes collected from the BBQ Newsgroup

South Georgia Brunswick Stew
South Georgia Brunswick Stew
1 whole chicken (about 3 pounds)
1 lb lean beef
1 lb lean pork
58 oz canned tomatoes
3 medium onions, chopped
5 Tbs Worcestershire sauce
20 oz ketchup
1 Tbs Tabasco sauce
2 bay leaves
1/2 bottle chili sauce
1/2 tsp dry mustard
1/2 stick butter
3 Tbs vinegar
2 cans butter beans
2 cans cream-style corn
1 can small English peas
3 small Irish potatoes, diced
1 Place in meat in LARGE POT, cover with water, season with salt and pepper. Cook until meat falls from
bone(several hours), cool and shred meat. Reserve stock. Remove bones and skin. Skim excess fat from
surface of stock. Grind or chop meat very fine. Add meat to pot with stock. Add 4 cans of tomatoes (14 1/2oz
cans), 3 medium onions chopped, 5 Tablespoons Worcestershire sauce, 20 oz. catsup, 1 Tablespoon Tabasco,
2 bay leaves, 1/2 bottle chili sauce, 1/2 Teaspoon dry mustard, 1/2 Stick butter, cook 1 hr. occasionally
stirring. Now add 3 Tablespoons vinegar, 2 cans butter beans, 2 cans cream style corn, 1 can small English
peas, 3 small diced Irish potatoes. Cook slowly until thick.
2 This is the recipe we use in South Georgia. Best of luck with it.
Servings: 1
Recipe Type
Bbq List, Soups And Stews
Recipe Source
Source: Randy and JoAnne
Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc.
file:///I|/BBQ%20Recipes/BBQ%20Recipes/recipes.bbq/South Georgia Brunswick Stew.htm [1/7/2011 5:26:34 AM]