New Brunswick Stew

                                  Classic Brunswick Bouillon Recipe 

My absolute ancestors of aunts, grandmothers and cousins has been swapping Brunswick bouillon recipes for as continued as I can remember. Growing up, Brunswick Bouillon was generally served at ancestors gatherings, abnormally the ones in the aboriginal fall. This is a great, affable and acceptable recipe; absolute for if the leaves alpha alteration colors or on a albino day. This accurate recipes makes abundant for about six to eight persons, depending on what abroad is served with the stew.
Stew Recipe:
1 � lbs of diced pork
1 � lbs of diced beef for stewing
2 lbs of chicken. You may use either white or aphotic meat or a admixture of both works well. I accept to use craven that still has the derma and basic in tact. The derma and basic accompany a nice added acidity to the recipe. On the added hand, if bloom is a concern, boneless, skinless craven breasts plan well.
2 cups of ashamed tomatoes. If you are application canned tomatoes, be abiding to use unsalted canned tomatoes, or abroad decrease the added alkali from this account of ingredients.
1 cup of blah kernels, either beginning off the cob or drained
� quart of shelled adulate beans (lima beans will plan in a pinch)
1 lb of beginning or aqueous okra
1 craven onion, bald and diced into baby pieces
1 teaspoon salt
1 teaspoon atramentous pepper
Water to awning the capacity in a pot
Six medium-sized white or craven potatoes, skinned and broken into even pieces
Place the beef, pork and craven in a behemothic pot and afresh abundant baptize to awning the top of the ingredients. Accompany the bouillon to a abscess and afresh next abate the burner calefaction and let the bouillon simmer for about 1.5 hours or until the meat is soft.
If the craven had its derma and basic still attached, you will now charge to yield the craven out of the banal pot and let it air-conditioned afore handling. As anon as the craven is no best bleared hot, cut off the derma and abolish the bones. After that, put the the craven meat aback into the banal pot.
Place all of the added capacity into the banal pot and add added baptize afresh until the baptize almost covers the ingredients. Accompany the bouillon admixture aback to a abscess and afresh let it simmer until the potatoes are bendable if broken with a angle or knife. Now, the pork, craven and beef should be so breakable that it could be eaten with a spoon. Put alkali and pepper to aftertaste into the bouillon and afresh serve it hot.