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Carroll's Brunswick Stew


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Member since 2006

Serves | Prep Time | Cook Time

Ingredients

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


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.


Pairs Well With


Notes

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.

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