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Shirley's Brunswick Stew Recipe

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This recipe for Shirley's Brunswick Stew is from Tara and Ashton's Go-To Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
3 lbs. chicken, skinned
3 lbs. pork roast
3 lbs. venison or beef
1 stick butter
3 c. onion, chopped
1 can diced tomatoes
1-12 oz. can tomato paste
6 c. potato, diced and boiled
3 cans whole kernel corn
1 pkg. baby lima beans
1/2 c. Worcestershire sauce
1/4 c. lemon juice
1 bottle Bulls-Eye original barbecue sauce
hot sauce to taste
2 cans creamed corn

Directions:
Directions:
Boil each meat until falling apart saving broth from each for soup stock. If you have time, chill broth and remove congealed fat from the top for a leaner stew. When meat is cool enough, shred and save for later.

In a large pot (16 qt.), melt butter and sauté onions until tender. Add all stock to pot, when hot-add all other ingredients except for creamed corn. The longer this can simmer, the better the stew will be. (At least a couple of hours if you are serving that day.) About 30 minutes before you serve, add creamed corn.
Worth the effort – every single time!

Personal Notes:
Personal Notes:
This recipe is courtesy of Mrs. Shirley Taylor.

 

 

 

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