Brunswick Stew Recipe

Ingredients

• 4 large onions, halved and thinly sliced
• 1/4 cup butter, cubed
• 1 broiler/fryer chicken (3 to 4 pounds), cut up
• 8 cups water
• 2 cans (28 ounces each) crushed tomatoes
• 1-3/4 cups ketchup
• 1 can (6 ounces) tomato paste
• 1 can (10-3/4 ounces) condensed tomato soup, undiluted
• 2 medium jalapeno peppers, seeded and chopped
• 3 teaspoons salt
• 1 teaspoon Worcestershire sauce
• 1 teaspoon hot pepper sauce
• 1 teaspoon pepper
• 2 pounds ground beef, cooked and drained
• 1 pound cubed fully cooked ham
• 1 package (16 ounces) frozen cut green beans
• 1 package (16 ounces) frozen butter beans
• 1 package (16 ounces) frozen corn
• 6 cups hot mashed potatoes (without added milk and butter)

Directions

• In a large stockpot, saute onions in butter until tender. Add chicken and water. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
• Remove chicken; when cool enough to handle, remove meat from bones. Discard bones and dice meat. Skim fat from broth; return chicken to broth.
• Stir in the next 14 ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour or until vegetables are tender. Stir in potatoes; heat through. Yield: about 8 quarts (25-30 servings).

Brunswick Stew published in Taste of Home February/March 2002, p54