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    Georgian Brunswick Stew

    Georgian Brunswick Stew



    Great for winter, here in Florida we cook it outside in the cold weather in a crab pot, we will make a huge amount and serve around the firepit.

    1lb round steak
    1lb boneless pork loin chops
    3 med onions, chopped
    1/2 tea salt
    1/2 tea pepper
    7 cups of water
    1 (3lb) broiler fryer, skinned and halved
    2 (28oz) cans whole tomatoes, undrained and chopped
    1 3/4C catsup
    1/3 C chili sauce
    1 T hot sauce
    1 Tea dry mustard
    2 bay leaves
    2 (17 oz) cans creamed corn
    2 (17oz) can lima beans, drained
    1 (17oz) can english peas drained
    3 small potoates, peeled and diced
    3 T white vinegar
    1 (10oz) package frozen sliced okra thawed (optional, I don't)

    Combine first 6 ingredients in a large dutch over or stock pot. bring to a boil, cover reduce heat and simmer 1 1/2 hours. Add chicken and simmer 1 1/2hrs. Remover meat from broth reserving broth in dutch oven. cool meat, bone and coarsely chop, set aside

    Add tomatoes and next 6 ingredients to broth, bring to boil, simmer uncovered 1 hours, stirring occasionally. Stir in meat, corn, beans, peas, potatoes and vinegar. Simmer uncovered, 45 mins. Stirring often. Add okra and cook 15 mins.
    Remove bay leave before serving.

    ** just a note, I double recipe and find that to during all the simmering, at times I have to add more water to keep it the consistency I like it. I serve with home made corn bread (store mix but add 1 can of cream corn before cooking)
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    Last edited by LariP; 01-19-2013 at 04:42 PM.

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