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Southern-Style Brunswick Stew Print Version
Notes: Cut up chicken and place in an 8-quart kettle with beef, spareribs, 2 1/2 quarts water, 3 tbsp, salt and whole black pepper. Cover and cook slowly for 2 hours or until meat falls off the bones and discard. Cut chicken and meat into small pieces and return to the stock. Add vegetables, remaining salt, and remaining ingredients. Cook gently, uncovered, 30 minutes. Freeze leftover stew for future use.

  • 4 lb. fricassee chicken
  • 3 lbs. beef shins
  • 1 lb. pork spareribs
  • 5 tbsp. salt
  • 3/4 tsp. whole black pepper
  • 1 cup diced raw potatoes
  • 1 10oz. frozen snap beans
  • 1 10oz frozen sliced okra
  • 1 10oz frozen corn
  • 1 10oz. frozen lima beans
  • 3/4 cup Adams onion flakes
  • 3 28oz.cans tomatoes
  • 1 tbsp. sugar
  • 1 tsp. grd. black pepper
  • 3/4 tsp. Adams garlic powder
  • 1/2 tsp. crushed red pepper

brunswick stew

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