Title: Virginian Brunswick Stew
Categories: Soup Beef Southern Poultry
Yield: 6 Quarts

1		4lb broiler-fryer
1 1/2	ts	Salt
4	qt	;Water
1/3	lb	Ground beef
1/4	lb	Salt pork
8	sm	Potatoes (2-1/2 lbs) peeled and sliced
2	lg	Onions, sliced
1	qt	Canned crushed tomatoes
2		10oz packages frozen baby lima beans
1	c	Sliced carrots
1/3	c	Sugar
1/4	c	Butter or margarine
1 1/2	ts	Paprika
1	tb	Lemon juice
2	ts	Salt
1	ts	Black pepper
3/4	ts	Red pepper
2		11 oz cans shoepeg corn, drained

Combine first 3 ingredients in a large Dutch oven or stock pot; bring to a boil. Cover, reduce heat, and simmer 1 hour. Remove chicken from broth, reserving broth in Dutch oven. Cool chicken; skin, bone, and coarsely chop meat. Set aside. Cook ground beef in a skillet over medium heat until browned, stirring until it crumbles. Drain well, and add to broth. Position knife blade in food processor bowl; add salt pork. Pulse 2 or 3 times until fat is finely ground; add to broth. Add potatoes and onion; cover and cook over medium heat 20 to 25 minutes. Add chicken, tomatoes, beans, carrots, sugar, and next 6 ingredients to broth; cover, reduce heat, and simmer 2 to 2-1/2 hours, stirring occasionally. Add corn, cook, uncovered, 10 to 15 minutes.

Recipe from Alvin Lucy of Virginia in February, 1992 "Southern Living".

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