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Name: South Georgia Brunswick Stew
Prep time: 30 min
Total time: 4 h
Yield: 1
Cuisine: American
Ingredients: 1 lb Lean beef; 3 md Onions; chopped; 1 lb Lean pork; 1/2 ts Dry mustard; 2 cn Butter beans; 1/2 Butter; 20 oz Ketchup; 3 tb Vinegar; 2 cn Cream-style corn; 5 tb Worcestershire Sauce; 1/2 Bottle chili sauce; 58 oz Canned tomatoes; 1 tb Tabasco sauce; 2 Bay Leaves; 1 cn Small english peas; 3 sm Irish potatoes; diced; 1 Whole chicken; (about 3

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INGREDIENTS

1 lb Lean beef
3 md Onions; chopped
1 lb Lean pork
1/2 ts Dry mustard
2 cn Butter beans
1/2 Butter
20 oz Ketchup
3 tb Vinegar
2 cn Cream-style corn
5 tb Worcestershire Sauce
1/2 Bottle chili sauce
58 oz Canned tomatoes
1 tb Tabasco sauce
2 Bay Leaves
1 cn Small english peas
3 sm Irish potatoes; diced
1 Whole chicken; (about 3

Servings

INSTRUCTIONS

Place in meat in LARGE POT, cover with water, season with salt & pepper. Cook until meat falls from bone(several hours), cool and shread 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 worchestershire 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 stiring. Now add 3 Tablespoons vinager, 2 cans butter beans, 2 cans cream style corn, 1 can small english peas, 3 small diced irish potatoes. Cook slowly until thick. This is the recipe we use in South Georgia. Best of luck with it. Recipe by: Randy and JoAnne Posted to bbq-digest V5 #752 by Wiley Mixon on Dec 09, 1997

NOTES

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South Georgia Brunswick Stew

1 lb Lean beef 
3 md Onions; chopped 
1 lb Lean pork 
1/2 ts Dry mustard 
2 cn Butter beans 
1/2  Butter 
20 oz Ketchup 
3 tb Vinegar 
2 cn Cream-style corn 
5 tb Worcestershire Sauce 
1/2  Bottle chili sauce 
58 oz Canned tomatoes 
1 tb Tabasco sauce 
2  Bay Leaves 
1 cn Small english peas 
3 sm Irish potatoes; diced 
1  Whole chicken; (about 3

Place in meat in LARGE POT, cover with water, season with salt & pepper.    Cook until meat falls from bone(several hours), cool and shread 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  worchestershire 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 stiring. Now add 3 Tablespoons vinager, 2 cans butter  beans, 2 cans cream style corn, 1 can small english peas, 3 small diced  irish potatoes. Cook slowly until thick. This is the recipe we use in South  Georgia. Best of luck with it.    Recipe by: Randy and JoAnne    Posted to bbq-digest V5 #752 by Wiley Mixon <wmix65@arn.net> on Dec 09,  1997

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Nutrition

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Serving Size: 1 Serving (5448g)
Recipe Makes: 1 Servings

Calories: 7212
Calories from Fat: 4163 (58%)

Amt Per Serving		% DV

	Total Fat 462.5g	617 %
	Saturated Fat 194.2g	971 %
	Monounsaturated Fat 194.4g
	Polyunsanturated Fat 41.2g
Cholesterol 847mg		261 %
Sodium 21915.3mg		756 %
Potassium 14182mg		373 %
Total Carbohydrate 606.7g		178 %
	Dietary Fiber 82g	328 %
	Sugars, other 524.7g
Protein 222.9g		318 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 7212

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