Ingredients: |
Ingredients: Beef, pork and chicken (or any combination)
Worcestershire Sauce (about 1/2 large bottle)
tomato catsup (about 1/2 large bottle)
3-5 T salt
1 T hot sauce
pepper
1 T sugar
3 oz dried minced onion (fresh diced onions can be used, about 3 cups)
2-3 large cans tomatoes mashed with potato masher
3 cans (regular size) baby lima beans (drain liquid)
3 cans (regular size) creamed style corn
3-6 cups mashed potatoes (instant potatoes are ok)
1 can white beans mashed with potatoes
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Directions: |
Directions:Put all meat in large pot with enough water to cover (about 2 inches above the meat). Bring to boil then reduce heat and cook about 1 1/2 hours. Remove chicken. Skin and debone chicken and cut fine (I use scissors to do this). Continue cooking beef and pork until very tender (about 1 hour more). Remove beef and pork. Cut fine with scissors. The smaller the meat is cut, the better. A food processor could be used to cut all meat using the pulse mode. Strain and save all liquid. Put in refrigerator overnight or until cooled and fat congeals on top. Remove fat. Bring 1/2 broth to boil. Season with Worcestershire sauce, catsup, salt, hot sauce, pepper, sugar, and onion. After mixture boils, reduce heat and cook about 1 hour. Add meat and remaining broth. Add tomato/bean mash mixture. Bring to boil; reduce to medium. Cook 1-2 hours stirring regularly until almost thick enough. Add corn, potatoes and beans. Add more salt or other seasonings to taste. Continue cooking, stirring regularly (corn and potatoes will make mixture stick to stir about every five minutes). Heat can be reduced to insure mixture doesn't stick. Cook about 1 hour or until most of the liquid is absorbed. Turn off heat and let stand about 1 hour. Put in containers and freeze. Enjoy! |
This recipe for Brunswick Stew is from