Carroll's Brunswick Stew


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Member since 2006
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Serves | Prep Time | Cook Time

Why I Love This Recipe

I have watched my good friend, Carroll, make this many times. She is now 79 years old. Although I have made it myself a few times, just like she taught me, I still like her's better because she makes it. It is very time consuming but, I admit, but, very well worth it. Great for crisp fall weekends.


Ingredients You'll Need

1 Beef Roast (2-3 pounds)
1 Pork Roast (2-3 pounds)
4 Chicken Breasts
Broth from all
3 large cans tomatoes
1 large can tomato paste
1 large can lima beans
1 large can butter beans
1 large can whole kernel corn
1 large can peas and carrots
8 pounds potatoes, diced
3 pounds onions, chopped
crushed red pepper
black pepper
4 tablespoons sugar
2 tablespoons salt
dash of thyme


Directions

Boil all meats in separate pots. Pull apart from bones. Add some of each broth. Add all other ingredients. Cook together until potatoes are tender. Serve. May be frozen.


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