Brunswick Stew

Attributed to:  Mary Horn

Description: This recipe has been translated to the best of our ability. The amounts of V8 juice and BBQ sauce can be varied according to taste preferences.

Prep Time: 2 hours

Cooking Time: 8-12 hours

Servings: 8

Difficulty rating: 2

Ingredients:

1 Young whole chicken (2-4 pounds)

1 Package stew beef (1-1 1/2 pounds)

1 bay leaf 

1 Onion, chopped

1 Cup chopped celery

1 1/2 Cups frozen baby lima beans

2 Cups frozen corn

2 Large potatoes, diced small

1 Tablespoon parsley

1/2 teaspoon black pepper or to taste

Salt to taste

1/2 tsp. crushed red pepper, if desired

4 Cups chicken broth 

2 Cups beef broth 

4 Cups V-8 juice or tomato juice

1/2 Cup BBQ sauce

Special tools/utensils needed: crock pot

Directions:

1. Place chicken in a pot and cover with water

2. Cover the pot and bring to a boil. Reduce heat to a gentle boil and cook for 90 minutes.

3. Remove chicken, let cool and shred with a fork or chop the meat using a knife. Reserve broth.

4. In a separate pot place the stew beef and cover with water and add 1 bay leaf.

5. Bring to a boil, then reduce to a slow simmer.  Cover and cook until the beef is tender, about 90 minutes.

6. Remove beef, let cool and tear into small pieces. Reserve broth.

7. Place cooked chicken, cooked beef, onion, celery, lima beans, corn, potatoes, parsley, pepper, salt, red pepper, chicken broth, beef broth, and tomato juice in a crock pot and  let simmer 8-12 hours.

8. Add BBQ sauce a few hours before serving.