Euharlee Crock-Pot Brunswick Stew


From Smokehouse Ham, Spoon Bread, and Scuppernong Wine by Joseph E. Dabney

1 pound coarse-ground round or sirloin
1/2 pound Boston butt pork (coarsely ground)
1/2 pound chicken pieces
1 28-ounce can tomatoes, coarsely chopped, with juice
1 16 1/2-ounce can creamed corn
1/4 cup ketchup
1 tablespoon butter (not margarine)
1/4 cup cider vinegar
1/2 teaspoon salt (or to taste)
1 teaspoon black pepper
2 tablespoons sugar
1 teaspoon cayenne pepper
1 1/2 cups water

1. Using a large skillet, cook the beef and pork very slowly, and stir often. Do not overcook. Skim off excess grease.

2. Remove skin and excess fat from chicken. Place in a pan, cover chicken with water, bring to a boil, reduce heat, cover, and simmer until chicken falls off the bones, 20 to 30 minutes. Reserve broth for another use, if desired. Remove bones, and tear meat into tiny pieces with fingers.

3. Add chicken to beef-pork mixture in skillet. Mix well. Start cooking very slowly over medium-low heat, and stir often with a wooden spoon until meats are thoroughly blended.

4. Place meat mixture in Crock-Pot. Add the tomatoes, corn, ketchup, butter, vinegar, salt, peppers, and water. Mix well. Cook at 300°F to 325°F for 5 to 6 hours. Set aside.

Serves 8.