Bama brunswick stew - sl 1/87
Last updated 6/12/2012 1:06:36 AM. Recipe ID 32159. Report a problem with this recipe.
Title: Bama brunswick stew - sl 1/87
Categories: Stew, Southern, Meats, Sthrn/livng
Yield: 1 1.5 gals
1 2.5 - 3 lb broiler-fryer
1 2 - 2.5 lb boneless pork
2 lb Chuck roast
2 1/2 qt ;water
3 lg Potatoes; peeled & finely
3 lg Onions; finely chopped
28 oz Can tomatoes; undrained
17 oz Can cream-style corn
14 oz Bottle catsup
1 sm Hot pepper
1/4 c Red wine
2 tb To 3 tb Lemon juice
2 tb Dry sherry
1 1/2 ts Paprika
1 ts Brown sugar
1 ts Pepper
1/2 ts Ground red pepper
1/2 ts Dried red pepper flakes
Combine chicken, roasts, and water in a large Dutch oven, cover, and
bring to a boil. Reduce heat, and simmer 1 hour or until meat is
tender. Remove meat from broth, reserving broth. Cool meat
completely. Remove meat from bones. Grind meat in food processor or
Add potatoes and onions to broth; cook over medium heat 20 to 25
minutes or until tender. Add meat and remaining ingredients; bring to
a boil. Reduce heat; simmer, uncovered, 2-1/2 hours, stirring often.
Add water for a thinner consistency, if desired. Makes 1-1/2 gallons.
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