Brunswick Stew

By exdircomp

Ingredients

• First the sauce:
• In a 2 quart sauce pan, over low heat, melt 1/4 cup of butter then add:
• 1 3/4 cups Catsup
• 1/4 cup French's Yellow Mustard
• 1/4 cup white vinegar
• Blend until smooth, then add:
• 1/2 tablespoon chopped garlic
• 1 teaspoon coarse ground black pepper
• 1/2 teaspoon crushed red pepper
• 1/2 oz. Liquid Smoke
• 1 oz. Worcestershire Sauce
• 1 oz. Crystal Hot Sauce or 1/2 oz. Tabasco
• 1/2 tablespoon fresh lemon juice
• Blend until smooth, then add:
• 1/4 cup dark brown sugar
• Stir constantly, increase heat to simmer (DO NOT BOIL) for approx. 10 minutes.
• Makes approx. 3 1/2 cups of sauce (set aside - to be added later).

Preparation

Step 1

Then The Stew:


In a 2 gallon pot,with equal parts of chicken broth and water over low heat melt ¼ lb of butter then add

1 pound Boston butt pork roast
1 pound fresh chicken or hen, bone in
1 pound boneless beef chuck roast

Simmer for 2 hours: Then add


3 cups small diced potatoes
1 cup small diced onion
2 14½ oz. cans of chicken broth




Bring to a rolling boil, stirring until potatoes are near done, then add:

1 8½ oz. can early peas
2 14½ oz. cans stewed tomatoes - (chop tomatoes, add liquid to the stew pot)
The prepared sauce
1 16 oz. can of baby lima beans
1/4 cup Liquid Smoke or to taste
1 14½ oz. can creamed corn
Slow simmer for 2 hours