Aunt Maude's Brunswick Stew (Large quantity)
This recipe has been in the family for many years. Aunt Maude was my husband's Great aunt and owned a diner. The recipe is more basic than some, but we like it. Makes about 16 pints.
water, 2 quarts
1 hen or 3 pounds boneless, skinless chicken breasts
4 to 5 pounds beef (round or eye of round is good)
2 to 3 pounds pork (butt is best)
3 (16 ounce) cans tomatoes, with juice
3 (16 ounce) cans cream corn
1 (24 ounce) bottle ketchup
1/2 (10 ounce) bottle Lea and Perrin Worcestershire sauce
2 Tablespoons vinegar
Cook hen, beef, and pork in the water until it falls off the bone, 1 to 1 1/2 hours. Take out.
Put tomatoes in broth and cook 1 hour.
De-bone and shred the meat.
Put meat back in and add corn, ketchup, and Worcestershire sauce.
Cook about 15 minutes. If too thin, cook longer.
When almost done, add 2 Tablespoons vinegar.
I make a batch of this once or twice a year and freeze it. My MIL says the Lea and Perrin brand of Worcestershire sauce is essential. Some people in the family like to grind the meat after it is cooked, but my MIL can't stand that!
Posted on KRT by PatM (formerly ILpat) 2-24-2018.