Virginian brunswick stew

6 quarts

Ingredients

Quantity Ingredient
1 each 4lb broiler-fryer
1½ teaspoon Salt
4 quarts ;Water
⅓ pounds Ground beef
¼ pounds Salt pork
8 smalls Potatoes (2-1/2 lbs) peeled and sliced
2 larges Onions, sliced
1 quart Canned crushed tomatoes
2 eaches 10oz packages frozen baby lima beans
1 cup Sliced carrots
⅓ cup Sugar
¼ cup Butter or margarine
1½ teaspoon Paprika
1 tablespoon Lemon juice
2 teaspoons Salt
1 teaspoon Black pepper
¾ teaspoon Red pepper
2 eaches 11 oz cans shoepeg corn, drained

Directions

Combine first 3 ingredients in a large Dutch oven or stock pot; bring to a boil. Cover, reduce heat, and simmer 1 hour. Remove chicken from broth, reserving broth in Dutch oven. Cool chicken; skin, bone, and coarsely chop meat. Set aside.

Cook ground beef in a skillet over medium heat until browned, stirring until it crumbles. Drain well, and add to broth. Position knife blade in food processor bowl; add salt pork. Pulse 2 or 3 times until fat is finely ground; add to broth. Add potatoes and onion; cover and cook over medium heat 20 to 25 minutes.

Add chicken, tomatoes, beans, carrots, sugar, and next 6 ingredients to broth; cover, reduce heat, and simmer 2 to 2-½ hours, stirring occasionally. Add corn, cook, uncovered, 10 to 15 minutes.

Recipe from Alvin Lucy of Virginia in February, 1992"Southern Living". Submitted By JEFF PRUETT On 10-18-95

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