Name: Brunswick Stew
Prep time: 90 min
Cook time: 60 min
Total time: 150 min
Yield: 24 servings
Ingredients: 1 pound bone-in pork loin chops; 2 bone-in chicken breast halves, skin removed; 1 pound beef top round steak, cut into bite-size pieces; 6 cups water; 2 cans (14-1/2 ounces each) diced tomatoes, undrained; 2 cups chopped onion; 1 can (8 ounces) tomato sauce; 1/2 cup cider vinegar; 1/4 cup sugar; 4 to 5 garlic cloves, minced; 2 teaspoons hot pepper sauce; 2 cans (15-1/4 ounces each) whole kernel corn, drained; 2 cans (14-3/4 ounces each) cream-style corn; 1 cup dry bread crumbs, toasted; Salt and pepper to taste; Minced fresh parsley, optional

Brunswick stew dates back to the 1860s, when it was served as a complete meal. We now use it as an accompaniment to barbecues. It is delicious picnic fare when served with country ribs, coleslaw or potato salad. When I make this stew, I double the recipe and freeze small portions so we can enjoy it at several meals. —Alyce Ray, Forest Park, Georgia

Ingredients

1 pound bone-in pork loin chops

2 bone-in chicken breast halves, skin removed

1 pound beef top round steak, cut into bite-size pieces

6 cups water

2 cans (14-1/2 ounces each) diced tomatoes, undrained

2 cups chopped onion

1 can (8 ounces) tomato sauce

1/2 cup cider vinegar

1/4 cup sugar

4 to 5 garlic cloves, minced

2 teaspoons hot pepper sauce

2 cans (15-1/4 ounces each) whole kernel corn, drained

2 cans (14-3/4 ounces each) cream-style corn

1 cup dry bread crumbs, toasted

Salt and pepper to taste

Minced fresh parsley, optional

Instructions

1 Place pork chops, chicken and round steak in a large Dutch oven; cover with water. Cover and cook for 1-1/2 hours or until meat is tender.

2 Strain stock into a large kettle; cool, then refrigerate overnight. Remove meat from bones; dice and place in a separate bowl. Cover and refrigerate overnight.

3 The next day, skim fat from stock. Add tomatoes, onion, tomato sauce, vinegar, sugar, garlic and pepper sauce. Simmer, uncovered, about 45 minutes.

4 Add the kernel corn, cream-style corn and reserved meat; heat through. Stir in bread crumbs; season with salt and pepper.