Recipe of the Day

Even though its Spring its Rainy, Gloomy and a little Chilly here today so what better than a great big pot of stew...

BRUNSWICK STEW

6 cups water
1(28oz) can Stewed Tomatoes
2(14oz) cans diced tomatoes with juice
3/4 cup ketchup
1 tbsp yellow mustard
1/4 cup Worcestershire sauce
3/4 tsp hot sauce
1 1/2 tsp salt
1 tsp ground black pepper
2 tbsp sugar
1/4 cup barbecue spice
2(15 oz) cans whole kernel corn
1/2 roasting chicken (about 1-1/2 lbs)
2/3 lb ground beef
1 1/2 lbs onions, diced (about 4 cups)
3/4 lb smoked pork (pulled pork, or 1 lb ground pork, see note)


Cut chicken into pieces, place in a stockpot and cover with water and bring to a boil. Reduce heat, cover and simmer until chicken is tender, about 30 minutes. Remove chicken and pour stock into a bowl or large measuring cup. When chicken is cool, discard skin. Pull meat from bones and discard bones. Tear meat into small pieces.

In a large skillet, cook beef over medium heat until about half done. Add onions and cook until translucent, about 8 minutes. Add chicken and pulled pork. Stir and cook until well mixed and heated through, about 5 minutes. Remove from heat. Transfer the meat mixture to the stockpot. Stir in 4 cups of the reserved chicken stock. Stir in tomatoes and their juice, ketchup, yellow mustard, Worcestershire sauce, hot sauce, salt, pepper, sugar, barbecue spice and corn. Bring to a boil, then reduce heat and simmer about 1 hour. Stir occasionally, adding stock if needed.