HEARTY BRUNSWICK STEW

Hearty Brunswick Stew image

Provided by Amy H.

Time 4h

Number Of Ingredients 18

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1 1/2 lb lean stew beef, cut into cubes
1 lb diced ham or pork
2-3 lb chicken, broiler-fryer
3 (16 oz) can(s) diced tomatoes, undrained
6 medium potatoes, peeled and cubed
4 c frozen lima beans
1 (16 oz.) pkg frozen, white shoe peg corn
4 c chopped onion
2 c carrots, peeled and sliced
2 c frozen sliced okra
1 c frozen english peas
1 c chopped cabbage
1 (6 oz.) can(s) tomato paste
3 Tbsp worcestershire sauce
2 Tbsp fresh lemon juice
1 Tbsp sugar
2 tsp salt
1/2 - 1 tsp pepper

Steps:

1. Place boiler-fryer in a Dutch oven; cover with water. Bring to a boil. Cover, reduce heat and simmer 1 hour. Remove chicken from broth reserving broth; let chicken cool. Skin and Bone chicken and coarsely chop meat; set aside.
2. Place beef and pork in a Dutch oven; cover with water. Bring to a boil. Cover, reduce heat and simmer 2 hours. Remove meat from pot, reserving broth; let meat cool. Coarsley chop meat; set aside.
3. In a large stock pot, combine chicken, beef and pork broth; reserve 6 yo 7 cups of broth mixture. Combine broth, chopped meat, all vegetables, and tomato paste in large Dutch oven. Bring to a boil. Cover, reduce heat and simmer 45 minutes to 1 hour.
4. Add worcestershire sauce, lemon juice, sugar, salt and pepper; mix well. Yield: 2 gallons.