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Results 61 - 70 of 134 for beef brunswick stew
61. BRUNSWICK STEW
Cook until thick being careful not to scorch. Makes 50 to 60 quarts. (It takes a very, very big pot to cook it in.)
Brown ground beef and onions; drain. Add tomato sauce, tomato soup, then corn and peas. Add water last. Simmer 45 minutes.
63. BRUNSWICK STEW
Mix together in heavy cooker and cook slowly for at least 3 hours. Freezes well for leftovers.
64. BRUNSWICK STEW
Salt and pepper to taste. Cook all meat and grind. Combine all ingredients in large kettle. Cook about 3 hours. Yields 10 quarts.
65. BRUNSWICK STEW
Cook chicken until tender. Cut into very small pieces. Dice potatoes and onions. Combine all ingredients in chicken broth and simmer about ...
66. BRUNSWICK STEW
Combine all ingredients and simmer for 2 hours.
67. BRUNSWICK STEW
Boil meat, salt and pepper. Add all vegetables except corn. Cook, stirring constantly until thick. Add corn, butter and sugar. Cook about ...
68. BRUNSWICK STEW
Mash well and set aside. Add chicken, beef and tomatoes to chicken broth. ... prepare this. This will yield 8 or 10 quarts and also freezes well.
69. BRUNSWICK STEW
Put the chicken and beef bone in large kettle or ... Worcestershire sauce to taste and more salt if necessary. Serve in big soup bowls with corn cakes.
70. BRUNSWICK STEW
Cook chicken, bone and grind. Cook beef, pork and onions in chicken stock, grind. Add all ingredients. Cook slowly 1 hour; stir frequently.
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