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LOCATION: Recipes >> Casserole Recipes >> GEORGIA BRUNSWICK STEW

Print this Recipe    GEORGIA BRUNSWICK STEW

1 chicken 2 1/2-3 1/2 lbs.
1 1/2 lbs. ground beef(round or sirloin)
3/4 lbs. ground pork
1 can (28 oz) tomatoes, diced, chopped or crushed
1 can (14.75 oz) creamed corn
1/2 cup ketchup
1/2 cup cider vinegar
1/2 stick butter
1 tsp black pepper
3/4 tsp red pepper
1/2 tsp salt

Remove skin and excess fat from chicken. Cut up chicken and place
in a pot and cover with water. Bring to a boil, then lower heat
and simmer until meat falls off the bones. Drain the broth. After
the chicken has cooled, pick the meat from the bones, shredding
into small pieces. In a large skillet, cook the beef and pork
together, stirring often and breaking into small pieces, until the
meat is just gray. Drain fat. Put meat and chicken into a crockpot
or large pot. Add the rest of the ingredients. Cook over low heat
for 3 hours, stirring from the bottom of the pot often, or if using
a crockpot cook for 5-6 hours at a low setting. I couldn't find
any ground pork so I used a pound of mild sausage in its place.
I also added a can of Baby Lima Beans. I put mine in the refrigerator
over night and removed all the grease the next day before I warmed
it up. You might want to give it a couple of spoons of Tabasco for
a little kick.

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