Brunswick Stew

Name: Brunswick Stew
Cuisine: United States
Ingredients: 4 lb (1.8 kg) onions; 2½ lb (1.25 kg) tomatoes; 5 lb (2.5 kg) Irish potatoes; 5 lb (2.5 kg) beef; 1 × 10 fl oz (300 ml) bottle Worcestershire sauce; 1½ lb (700 g) lima beans; 4× 12 oz (350 g) tins sweet corn; 1 tablespoon liquid hickory smoke (speciality shops should have it); 2 fl oz (50 ml) white vinegar; 5 lb (2.5 kg) chicken; 1½ gallons (7 litres) chicken-and-meat stock; 1 hot chilli pepper or 1 teaspoon Tabasco sauce (more if you want it real hot); 2½ lb (1.25 kg) pork; 2 bottles tomato ketchup; 1 tablespoon prepared mustard; ¼ teaspoon ground cloves; ¼ teaspoon ground allspice; 1 tablespoon sugar; Juice of 6 Sunkist lemons; 2 lb (900 g) okra

Preparation info

Difficulty
Medium

Appears in

Floyd's American Pie

By Keith Floyd

Published 1989

About

This one is so deliciously over the top!

Ingredients

5 lb (2.5 kg) beef
5 lb (2.5

Americas
United States
Gluten-free

Method

Put the beef, chicken and pork in a very large pan, cover with water and cook gently until tender. Let cool. Mince the meat. Mince the potatoes and onions and add to the meat and its stock. Cook for 30 minutes. Add the other ingredients as listed. Mix well. Cook for 1½ hours, stirring often. If canning, cook for only 30 minutes. Place in jars. Process 60 minutes at