Carroll's Brunswick Stew
  • 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
  1. 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.
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.