Brunswick Stew

• 1 fryer
• 1 lb. boneless stew meat or small chuck roast
• 1 large onion
• 1 lb. Irish potatoes, cut up
• 2 c. canned tomatoes
• 1 c. cream-style corn
• 1/2 c. English peas
• salt and pepper to taste
• 1/2 c. cooked butter beans
• 1/2 c. catsup
• 1 Tbsp. Worcestershire sauce
• 1 Tbsp. vinegar
• 1 Tbsp. lemon juice
• 1 tsp. Tabasco

1. Cook the fryer and stew meat until well done. Grind in blender and set aside. Put onions through blender. Add onion and potatoes to broth from the chicken and stew meat. Cook until done in saucepan on top of range. Add meat and other ingredients. Place in slow cooker and cook on low for 12 hours or high for 8 to 10 hours. Add 1/2 cup barbecue sauce. Yield: About 8 to 10 servings.

fryer, boneless stew meat, onion, irish potatoes, tomatoes, creamstyle corn, english peas, salt, butter beans, catsup, worcestershire sauce, vinegar, lemon juice, tabasco

Taken from www.cookbooks.com/Recipe-Details.aspx?id=36865 (may not work)