Brunswick Stew

• 1 (3 lb.) broiler-fryer
• 2 celery stalks and tops
• 4 bay leaves
• 3 small onions
• 3 medium potatoes
• 1 (28 oz.) crushed tomatoes
• 1 lb. ground beef
• 1 lb. pork
• 1/2 c. Worcestershire
• 2 tsp. garlic salt
• 2 tsp. ground allspice
• 1 to 2 tsp. black pepper
• 1/2 tsp. red pepper
• 1 tsp. hot sauce
• 1/4 c. Liquid Smoke
• barbecue sauce

1. Combine meat (brown ground beef first and drain), celery, celery tops, bay leaves, onion, salt, hot sauce and Liquid Smoke in large stockpot.
2. Cook uncovered 15 minutes.
3. Reduce heat; cook 1 hour.
4. Remove chicken from broth.
5. Discard bay leaves and celery tops.
6. Cool chicken and debone; chop meat.
7. Add onion, tomato, potatoes and celery.
8. Cook 15 minutes, then simmer 1 hour on reduced heat.
9. Add remaining ingredients; simmer uncovered for 2 hours stirring occasionally.

celery, bay leaves, onions, potatoes, tomatoes, ground beef, pork, worcestershire, garlic salt, ground allspice, black pepper, red pepper, hot sauce, liquid smoke, barbecue sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=412069 (may not work)