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Bama Brunswick Stew Recipe | |
American Stew | |
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Ingredients:
2 1/2 to 3 lb. frying chicken2 to 2 1/2 lb. boneless pork loin roast 2 lb. chuck roast 2 1/2 qts. water 3 large potatoes, peeled & finely chopped 3 large onions, finely chopped 28 oz. can tomatoes, undrained & chopped 17 oz. can cream-style corn 14 oz. bottle catsup 1 small hot pepper 1/4 c. red wine 2 to 3 tbsp. lemon juice 2 tbsp dry sherry 1 1/2 tsp. paprika 1 tsp. brown sugar 1 tsp. pepper 1/2 tsp. ground red pepper 1/2 tsp. dried red pepper flakes
Directions:
Combine chicken, roasts & water in large Dutch oven; cover & bring to boil. Reduce heat & simmer 1 hour or till meat is tender. Remove, reserve broth. Cool meat completely. Remove meat from bones. Grind meat in food processor or food grinder.Add potatoes & onions to broth; cook over medium heat 20-25 minutes or till tender. Add meat & remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 2 1/2 hours, stirring often. Add water for athinner consistency, if desired. Makes 1 1/2 gallons. | |