Brunswick Stew

• 1 whole chicken
• 1 1/2 or 2 lb. beef stew
• 2 (15 oz.) cans white corn
• 2 (15 oz.) cans sliced carrots
• 2 (15 oz.) cans stewed tomatoes
• 2 (15 oz.) cans green or butter peas
• 1 (15 oz.) can tomato sauce
• 1/2 c. tomato ketchup
• 6 to 8 large potatoes (approximately 5 lb.), peeled and diced
• 1 extra large onion, chopped
• 2 Tbsp. Worcestershire sauce
• 1 Tbsp. Texas Pete
• salt and pepper to taste

1. Cook chicken and beef until done.
2. Save broth from both. Skin, debone and cut up chicken.
3. Pull apart stew beef.
4. Place all ingredients, including broth from chicken and beef and juices from vegetables, in a 12-quart pot.
5. Add enough water to fill pot. Cover; cook on medium heat, stirring occasionally to avoid sticking, until potatoes have softened and the stew has thickened. The potatoes and carrots will have begun to come apart and will be small in size.
6. Can be frozen.

chicken, beef stew, white corn, carrots, tomatoes, butter, tomato sauce, tomato ketchup, potatoes, onion, worcestershire sauce, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=574315 (may not work)