Brunswick Stew

• 1 1/2 lb. lean stew beef
• 2 1/2 lb. chicken pieces
• 1 1/2 lb. lean pork
• 6 c. chopped tomatoes
• 4 c. chopped potatoes
• 2 c. butter beans
• 2 c. corn
• 1 c. finely chopped onion
• 1/4 c. catsup
• 1/4 c. vinegar
• 2 Tbsp. Worcestershire sauce
• 1 Tbsp. sugar
• salt and cayenne pepper to taste

1. Cook beef, chicken and pork in water to cover in saucepan until tender.
2. Drain saucepan, reserving broth.
3. Cool and shred meat.
4. Cook tomatoes, potatoes, beans, corn and onion in reserved broth in saucepan until tender.
5. Add meat, catsup, vinegar, Worcestershire sauce, sugar, salt and cayenne pepper.
6. Simmer for 1 1/2 hours or to desired consistency.
7. Chill for several days and reheat for best flavor.
8. May substitute canned vegetables for fresh, if preferred.
9. Yield:
10. 16 servings.

lean stew beef, chicken pieces, lean pork, tomatoes, potatoes, butter beans, corn, onion, catsup, vinegar, worcestershire sauce, sugar, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=503945 (may not work)