John's Brunswick Stew

• 2 large chicken
• 1 boston butt
• 1 beef roast
• 2 deer tenderloins
• 3 lbs onions
• 10 potatoes
• 4 (15 ounce) cans butter beans
• 8 (15 ounce) cans sweet corn
• 10 (28 ounce) cans whole tomatoes
• 10 tablespoons black pepper
• 12 tablespoons salt
• 2 cups vinegar
• 1 cup sugar
• 36 ounces ketchup
• 12 cup Worcestershire sauce

1. Boil meat for 2 hours or until meat falls away from the bone.
2. Add onions and potatoes the last 30 minutes.
3. Drain stock from meat and separate the potatoes and onions.
4. Save 2 gallons of stock.
5. While meat cools grind butterbeans, corn, and tomatoes very finely.
6. Separate meat from bone and grind meat very fine.
7. Add meat and vegetables back to pot.
8. Stir until mixed well.
9. Add enough stock back to make meat and vegetables mix well.
10. Add salt, pepper, vinegar, sugar, ketchup, and Worchester sauce.
11. Stir until mixed well.
12. Add stock until consistency is what you want.
13. Put back over low heat and bring to a boil.
14. Stir continuously to avoid scorching.
15. Cook for 30 more minutes.
16. Makes 5 gallons.

chicken, boston butt, beef roast, deer, onions, potatoes, butter beans, sweet corn, tomatoes, black pepper, salt, vinegar, sugar, ketchup, worcestershire sauce

Taken from www.food.com/recipe/johns-brunswick-stew-64567 (may not work)