hearty brunswick stew

Name: Hearty Brunswick Stew
Prep time: 3 h
Cook time: 1 h
Yield: 8
Cuisine: American
Ingredients: 1 1/2 pound(s) lean stew beef, cut into cubes; 1 pound(s) diced ham or pork; 2-3 pound(s) chicken, broiler-fryer; 3 (16 oz) can(s) diced tomatoes, undrained; 6 - medium potatoes, peeled and cubed; 4 cup(s) frozen lima beans; 1 (16 oz.) package(s) frozen, white shoe peg corn; 4 cup(s) chopped onion; 2 cup(s) carrots, peeled and sliced; 2 cup(s) frozen sliced okra; 1 cup(s) frozen english peas; 1 cup(s) chopped cabbage; 1 (6 oz.) can(s) tomato paste; 3 tablespoon(s) worcestershire sauce; 2 tablespoon(s) fresh lemon juice; 1 tablespoon(s) sugar; 2 teaspoon(s) salt; 1/2 - 1 teaspoon(s) pepper

(3 RATINGS)

189 Pinches 1 Photo

Amy H.

Detroit, MI

Updated on Jul 22, 2012

This is definitely a labor of love, but so tasty and filling and so worth the time and effort on a cold winter day! It can be prepared in advance then frozen in an airtight containers for up to 2-3 months. To prepare from frozen, thaw soup, pour into pot, bring just to a boil, then simmer for 10-15 minutes.

Rate

prep time 3 Hr

cook time 1 Hr

method Stove Top

yield 8-12 serving(s)

Ingredients

1 1/2 pounds lean stew beef, cut into cubes
1 pound diced ham or pork
2-3 pounds chicken, broiler-fryer
3 (16 oz) cans diced tomatoes, undrained
6 - medium potatoes, peeled and cubed
4 cups frozen lima beans
1 (16 oz.) package frozen, white shoe peg corn
4 cups chopped onion
2 cups carrots, peeled and sliced
2 cups frozen sliced okra
1 cup frozen english peas
1 cup chopped cabbage
1 (6 oz.) can tomato paste
3 tablespoons worcestershire sauce
2 tablespoons fresh lemon juice
1 tablespoon sugar
2 teaspoons salt
1/2 - 1 teaspoons pepper

How To Make hearty brunswick stew

Step 1

Place boiler-fryer in a Dutch oven; cover with water. Bring to a boil. Cover, reduce heat and simmer 1 hour. Remove chicken from broth reserving broth; let chicken cool. Skin and Bone chicken and coarsely chop meat; set aside.

Step 2

Place beef and pork in a Dutch oven; cover with water. Bring to a boil. Cover, reduce heat and simmer 2 hours. Remove meat from pot, reserving broth; let meat cool. Coarsley chop meat; set aside.
Step 3

In a large stock pot, combine chicken, beef and pork broth; reserve 6 yo 7 cups of broth mixture. Combine broth, chopped meat, all vegetables, and tomato paste in large Dutch oven. Bring to a boil. Cover, reduce heat and simmer 45 minutes to 1 hour.
Step 4

Add worcestershire sauce, lemon juice, sugar, salt and pepper; mix well. Yield: 2 gallons.
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