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Euharlee Brunswick Stew

This Euharlee Crock-Pot Brunswick Stew recipe uses Coarse Ground Round Or Sirloin Beef, Boston Butt Pork, Chicken, Tomatoes, and Creamed Corn. Serves 8. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1 lb
• 1/2 lb
• 1/2 lb
• 1
• 1
• 1/4 cup
• 1 tbsp
• 1/4 cup
• 1/2 tsp
• 1 tsp
• 2 tbsp
• 1 tsp
• 1 1/2 cup

Method (preview)

1. 1

   Using a large skillet, cook the beef and pork very slowly and stir often. Do not overcook. Skim off excess grease.

2. 2

   Remove skin and excess fat from chicken.

3. 3

   Place in a pan, cover chicken with water, bring to a boil, reduce heat, cover and simmer until chicken falls off the bones, 20 to 30 minutes.

4. 4

   Reserve broth for another use, if desired.

5. 5

   Remove bones and tear meat into tiny pieces with fingers.

6. 6

   Add chicken to beef-pork mixture in skillet.

7. 7

   Mix well.

8. 8

   Start cooking very slowly over medium-low heat and stir often with a wooden spoon until meats are thoroughly blended.

9. 9

   Place mixture in Crock-Pot.

10. 10

    Add the tomatoes, corn, ketchup, butter, vinegar, salt, peppers, sugar and water.

11. 11

    Mix well.

12. 12

    Cook at 300 to 325 degrees for 5 to 6 hours.

13. 13

    Set aside.

14. 14

    "Tacoma Tribune, May 31, 2000"

15. 15

    Brought to you by Grassroots Recipes Mastercook Collections and Jim Dykstra