Easy Brunswick Stew

• 2 lbs beef (cubed for stewing)
• 2 -3 boneless skinless chicken breasts
• 1 large sweet onion (chopped)
• 5 lbs potatoes (diced)
• 3 (14 3/4 ounce) cans cream-style corn
• 1 (11 ounce) can white shoepeg corn (may use frozen)
• 2 (28 ounce) cans crushed tomatoes
• 1/4 cup butter
• 1/4 cup sugar
• salt & pepper
• 4 tablespoons texas pete hot sauce

1. The night before I make this brunswick stew I placed the beef and the chicken in my crock pot with alot of water (about 3/4 of the crock pot is filled with meat and water). Cook on low all night.
2. Next morning, strain meat (set aside) and put liquid in stock pot on stove over med high heat. Add chopped onions and potatoes to the broth. Cook until tender. When tender, chop with a potato masher. Cook until it starts to become thick.
3. While onions & potatoes are cooking, chop meat up until no chunks are found. Add to onion & potato mixture.
4. Add remaining ingredients. Rinse tomato cans with 1/4 can water and add to stew.
5. Cook on low or simmer for 4-5 hours.

beef, chicken breasts, sweet onion, potatoes, creamstyle, white shoepeg corn, tomatoes, butter, sugar, salt, texas pete

Taken from www.food.com/recipe/easy-brunswick-stew-246486 (may not work)