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

1. Combine first 6 ingredients in a large dutch oven, bring to a boil.
2. Cover, reduce heat and simmer 1 1/2 hours.
3. Add chicken and simmer 1 1/2 hours.
4. Remove meat from broth, reserving broth in Dutch oven.
5. Cool meat; bone and coarsely chop.
6. Set aside.
7. Add tomatoes and next 6 ingredients to broth; bring to a boil.
8. Simmer, uncovered, 1 hour, stirring occasionally.
9. Stir in meat, corn, beans, peas, potatoes and vinegar.
10. Simmer, uncovered, 45 minutes, stirring often.
11. Add okra; cook 15 minutes.
12. 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)