Harbour Woods Civic Association

Recipe - Brunswick Stew

Recipe

Brunswick Stew

2 pounds beef-stew meat
1 (2 ½ - 3 pound) broiler-fryer
2 (46 oz) cans of tomato juice
1 (32 oz) bottle of catsup
7 large potatoes, peeled and cubed (about 5 pounds)
1 (32 oz) package frozen, whole kernel corn
2 medium onions, chopped
3 tablespoons Worcestershire Sauce
1-tablespoon salt
1 ½ teaspoons pepper
1 ½ teaspoons hot sauce
½ teaspoon ground red pepper

Place beef in Dutch oven, cover with water. Bring to a boil; cover, reduce heat and simmer 2 hours. Remove meat from broth, saving broth for other uses. Let meat cool. Coarsely chop meat and set aside.
Place broiler-fryer in a Dutch oven, over with water. Bring to a boil, cover, reduce heat and simmer 1 hour. Remove chicken from broth. Cool and chop meat coarsely.
Combine 4 cups chicken broth, chopped beef, chicken, tomato juice and remaining ingredients in a large Dutch oven. Bring to a boil. Cover, reduce heat and simmer 2 hours. Yeilds: 9 quarts