Brunswick Stew

• 1 (3 lb.) chicken
• 1 lb. lean beef
• 1 lb. lean pork
• 3 medium onions, chopped
• 2 bay leaves
• 1/2 bottle chili sauce
• 1/2 stick butter
• 2 cans small butter beans
• 1 can small English peas
• 1 box frozen okra (optional)
• 4 cans tomatoes
• 5 Tbsp. Worcestershire sauce
• 1 1/2 bottles catsup
• 1 Tbsp. Tabasco sauce
• 1 tsp. dry mustard
• 3 Tbsp. vinegar
• 2 cans cream-style corn
• 3 small potatoes, diced

1. Put meat in a large, heavy pot.
2. Season with salt and pepper. Add onions and cover with water.
3. Cook until meat falls from bones (several hours).
4. Remove from fire and allow to cool.
5. Remove meat from bones; tear into small shreds and return to stock.
6. Add tomatoes, Worcestershire sauce, catsup, Tabasco, bay leaves, chili sauce, mustard and butter.
7. Cook for 1 hour, stirring occasionally to prevent sticking.
8. Add remaining ingredients and cook slowly until thick.

chicken, lean beef, lean pork, onions, bay leaves, chili sauce, butter, butter, peas, frozen okra, tomatoes, worcestershire sauce, catsup, tabasco sauce, dry mustard, vinegar, creamstyle, potatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=745756 (may not work)