Georgian Brunswick Stew - cooking recipe

Ingredients

1 lb. round steak
1 lb. boneless pork loin chops
3 medium onions, chopped
1/2 tsp. salt
1/2 tsp. pepper
7 c. water
1 (3 lb.) broiler-fryer, skinned and halved
2 (28 oz.) cans whole tomatoes, undrained and chopped
1 3/4 c. catsup
1/3 c. Worcestershire sauce
1/2 c. chili sauce
1 Tbsp. hot sauce
1 tsp. dry mustard
2 bay leaves
2 (17 oz.) cans English peas, drained
3 small potatoes, peeled and diced
3 Tbsp. white vinegar
1 (10 oz.) pkg. frozen sliced okra, thawed

Preparation

Combine first 6 ingredients in a large dutch oven, bring to a boil.
Cover, reduce heat and simmer 1 1/2 hours.
Add chicken and simmer 1 1/2 hours.
Remove meat from broth, reserving broth in Dutch oven.
Cool meat; bone and coarsely chop.
Set aside.
Add tomatoes and next 6 ingredients to broth; bring to a boil.
Simmer, uncovered, 1 hour, stirring occasionally.
Stir in meat, corn, beans, peas, potatoes and vinegar.
Simmer, uncovered, 45 minutes, stirring often.
Add okra; cook 15 minutes.
Remove bay leaves. Yields 6 1/2 quarts.