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12/15/2018 - 14:41  EST

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Gramma's Version Brunswick Stew x0xLuxyx0x 11/17/2006 12:29

Well remember me tellin ya that gramma don't measure much of anything and thats how she taught me too, LOL!

Here is her version of Brunswick Stew which is great in the cold weather but not what I call "Brunswick Stew" being from Georgia. I don't like veggies in my Stew or ground beef, but this is still good no matter what ya want to call it! Besides can't hold it against an 88 yr old woman with that French, New Orleans blood in her to cook with "HEAT!"

1 1/2 pounds Ground beef or Ground Chuck(leaner and I prefer this)
1 large or 2 medium onions, chopped
Approximately 1/4 cup Worchestershire sauce(If ya don't fill to top won't hurt none the bit, I usually use eyesight but to get started I'd not go over the 1/4 cup)
Tobasco sauce(you'll have to really figure out how much you want here, I usually put in about 10 shakes of the bottle if not more for the "heat")
1 can Whole Kernel corn, drained
1 can English peas, drained (These are same as sweet peas but aren't necessarily as large and sweet if you buy LeSuer brand which I use in this recipe)
1 regular can tomatoe sauce (don't ask me what size is, its size of a can of veggies, not small but not large lol)

In a frying pan, brown ground beef(chuck), worchestershire sauce, tobasco sauce and onions until done, drain and add back to a large soup pot. Add drained corn and peas and tomatoe sauce. Add salt for taste. Add LOTS of black pepper, here again depending how HOT you want it keep adding! I usually use up to 1 tablespoon. Add enough water to make a "soup/stew" consistancy and simmer for about 1 hour - taste - add salt/pepper to taste if needed. Do NOT let this "boil" for any length of time as it has tomatoe sauce in it and will burn or stick. I usually let it cook for about 2 hours before serving. Best 2nd day!


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