Georgian Brunswick Stew
- 1 lb. round steak
- 1 lb. boneless pork loin chops
- 3 medium onions, chopped
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 7 c. water
- 1 (3 lb.) broiler-fryer, skinned and halved
- 2 (28 oz.) cans whole tomatoes, undrained and chopped
- 1 3/4 c. catsup
- 1/3 c. Worcestershire sauce
- 1/2 c. chili sauce
- 1 Tbsp. hot sauce
- 1 tsp. dry mustard
- 2 bay leaves
- 2 (17 oz.) cans English peas, drained
- 3 small potatoes, peeled and diced
- 3 Tbsp. white vinegar
- 1 (10 oz.) pkg. frozen sliced okra, thawed
- Combine first 6 ingredients in a large dutch oven, bring to a boil.
- Cover, reduce heat and simmer 1 1/2 hours.
- Add chicken and simmer 1 1/2 hours.
- Remove meat from broth, reserving broth in Dutch oven.
- Cool meat; bone and coarsely chop.
- Set aside.
- Add tomatoes and next 6 ingredients to broth; bring to a boil.
- Simmer, uncovered, 1 hour, stirring occasionally.
- Stir in meat, corn, beans, peas, potatoes and vinegar.
- Simmer, uncovered, 45 minutes, stirring often.
- Add okra; cook 15 minutes.
- Remove bay leaves. Yields 6 1/2 quarts.
boneless pork loin chops, onions, salt, pepper, water, tomatoes, catsup, worcestershire sauce, chili sauce, hot sauce, dry mustard, bay leaves, english peas, potatoes, white vinegar, okra
Taken from www.cookbooks.com/Recipe-Details.aspx?id=459363 (may not work)