Brunswick Stew

By MarieR

Ingredients

• Yield: 24.00 servings
• Ingredients
• 1 pound bone-in pork loin chops
• 2 bone-in chicken breast halves, skin removed
• 1 pound beef top round steak, cut into bite-size pieces l-1/2 quarts water
• 2 cans (14-1/2 ounces each) diced tomatoes, undrained
• 2 cups chopped onion
• 1 can (8 ounces) tomato sauce
• 1/2 cup cider vinegar
• 1/4 cup sugar
• 4 to 5 garlic cloves, minced
• 2 teaspoons hot pepper sauce
• 2 cans (IS-1/4 ounces each) whole kernel corn, drained
• 2 cans (14-3/4 ounces each) cream-style corn
• 1 cup dry bread crumbs, toasted Salt and pepper to taste

Details

Servings 24

Preparation

Step 1

Directions
In a Dutch oven or soup kettle, place pork chops, chicken and round steak; cover with water.
Cover and cook for l-1/2 hours or until meat is tender.
Strain stock into another large kettle; refrigerate overnight. Remove bones from meat; dice
and place in a separate bowl. Cover and refrigerate overnight.
The next day, skim fat from stock. Add the tomatoes, onion, tomato sauce, vinegar, sugar,
garlic and pepper sauce. Simmer, uncovered, for 45 minutes.
Add the kernel corn, cream-style corn, reserved meat; heat through. Stir in bread crumbs;
season with salt and pepper.