Brunswick Stew

Name: Brunswick Stew
Ingredients: 2 lb. roast beef; 1 small fryer; 1 1/2 lb. pork shoulder; 3 c. chopped Irish potatoes; 1 1/2 c. chopped onion; 1 c. chopped white cabbage; 2 (No. 303) cans tomatoes; 1 can cream-style corn; 2 c. ketchup; 1 c. Carnation milk; 2 sticks butter; 5 tsp. salt; 4 Tbsp. black pepper; 4 Tbsp. vinegar; 2 c. hot water; dash of Tabasco sauce

16 ingredients

12 steps

Ingredients

2 lb. roast beef
1 small fryer
1 1/2 lb. pork shoulder
3 c. chopped Irish potatoes
1 1/2 c. chopped onion
1 c. chopped white cabbage
2 (No. 303) cans tomatoes
1 can cream-style corn
2 c. ketchup
1 c. Carnation milk
2 sticks butter
5 tsp. salt
4 Tbsp. black pepper
4 Tbsp. vinegar
2 c. hot water
dash of Tabasco sauce

Directions

1

Put beef, chicken and pork in a pot covered with water.
2

Cook at slow boil until meat slides off bone.
3

Take meat up.
4

Save broth and remove the bones.
5

Run through a meat chopper or cut up in fine pieces.
6

Add 2 cups of water (hot) to broth and bring to a slow boil.
7

Add potatoes, cabbage and onion.
8

Cook 20 minutes. Stirring with a wooden fork, add corn, ketchup and tomatoes and cook for 10 minutes.
9

Add 2 teaspoons salt; add meat slowly, stirring.
10

Add pepper, vinegar and remaining salt.
11

Cook 10 minutes longer.
12

Add butter and milk last and pour milk slowly.