Who loves Brunswick stew. Been eating it all my life. I make about 10 quarts every Nov. Everyone seems to have their own recipe. Some like it spoon stand up thick, some like it a little more soupy. If it's too soupy it might as well be beef vegetable soup. I like it with cornbread or Tostato chips. Most people just eat saltines. Cook my stew for several hours. I put equal amounts 15 ozs. of corn,lima beans, baby butter beans and diced tomatos. 2 cups of onions, carrots, cabbage and potatos . 2 ibs. each of beef, pork and chicken. 1 large can of V-8 juice. 1 5 oz. bottle of Worcetershire sauce. Hot sauce to taste. Potatoes and carrots should be diced into about 1/8 of an inch pieces. Meat should be about 1/4 inch pieces. Cook meat about 1 hour at highost heat 1st.
in enough water to cover the meat about an inch or two. Add rest of ingredients and cook for about 6 or 7 hours at med heat adding water as needed until done . The stew is not done until potatoes and carrots are soft. Add the hot sauce to your taste. Great on cold nights. A southern staple. OFC
