Aunt Janie'S Brunswick Stew

• 15 pounds beef (I use chuck roast)
• 12 pounds chicken (I use a combination of skin-on bone in breasts and thighs)
• 2 gallons potatoes, peeled and cubed
• 4 gallons tomatoes, peeled and pureed in blender
• 1 gallon of corn, cut from cob (approx. 3 dozen ears)
• 1/2 gallon onions, chopped
• 1 gallon small butterbeans or 1 pound bag of dried beans, soaked and cooked or 6 boxes frozen
• Large bottle of ketchup
• 4 oz. butter
• Salt and pepper to taste

1. Put beef, chicken, onions and butterbeans (if using fresh) into a huge stew pot. Cover and cook over medium-low to medium heat until meat is done (~1.5-2 hours; can cook meat one day in advance). Pull chicken and beef off the bone and shred or chop as desired. Discard skin and bones. Return meat to the pot. Add potatoes and butterbean (if using frozen) and cook until done. Add tomatoes and cook until the mixture is a stew-like consistency (DO NOT add tomatoes until potatoes and bean are tender). Add the corn and cook until tender. Add butterbeans (if using pre-cooked dried beans). Add enough ketchup to get a slightly sweet taste to the stew and add salt and pepper to taste. When properly seasoned, stir in a stick of butter.

beef, chicken, potatoes, tomatoes, gallon of corn, gallon onions, butterbeans, ketchup, butter, salt

Taken from www.epicurious.com/recipes/member/views/aunt-janies-brunswick-stew-58395401 (may not work)