Brunswick Stew - Just Dutch Oven Recipes

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Brunswick Stew

1 Pork Loin Roast; 5 lb
2 Broiler/Fryer; 3 lb each
3 qt Water
3 lb Onions; ground or chopped
4 1/2 lb Potatoes; peeled, ground or coarsely shredded
1 28 ounce can of Tomatoes undrained, mashed
2 Bottles Catsup, 14 oz each
1 Bottle Mustard/mayonnaise sauce 10 oz
1 Bottle Worcestershire 5 oz
2 Lemons; just the juice
1 c Margarine
1 tb Salt
1 ts Pepper
2 Cans Cream Style Corn; 17 oz each
1 Can whole-Kernel Corn drained
1 Package frozen lima beans thawed and drained

Combine Pork, chicken and water in a large Dutch oven; bring to a boil. Cover reduce heat, and simmer 2 hours. Remove meat from broth reserving broth. Skin, bone and shred meat; cover and chill. Cover and chill broth 8 hours or overnight, remove solidified fat. Heat broth; add onions and next 9 ingredients. Bring to a boil; reduce heat, and simmer uncovered, 2 hours, stirring often. Add reserved meat, cream-style corn and, whole kernel corn, and lima beans. Bring to a boil. Reduce heat and simmer, uncovered 2 hours or until desired consistency, stirring often. Add additional water for a thinner consistency.