BRUNSWICK STEW

BRUNSWICK STEW


1 lb. boneless stew meat or sm. chuck roast
1 lg. onion
1 lb. Irish potatoes, cut up
2 c. canned tomatoes
1 c. cream style corn
1/2 c. English peas
Salt & pepper to taste
1/2 c. cooked butter beans
1/2 c. ketchup
1 tbsp. Worcestershire sauce
1 tbsp. vinegar
1 tbsp. lemon juice
1 tsp. Tabasco

Stew meat until well done. Grind in blender and set aside. Put onions through blender. Add onion and potatoes to broth from the chicken and stew meat. Cook until done in saucepan on top of range. Add meat and other ingredients. Place in slow cooker and cook on low for 12 hours or high for 8 to 10 hours. Add 1/2 cup barbecue sauce. Yield: about 8 to 10 servings.