Brunswick Stew From Caswell County, Nc - cooking recipe

Ingredients

3 lbs cooked chuck roast (Manco 6 lb cans, 7 total cans) or 3 lbs canned cubed beef (Manco 6 lb cans, 7 total cans)
3/4 lb pork such as boston butt
1 chickens boiled deboned, reuse broth
1 1/2 lbs chopped onions
105 ounces tomato juice
96 ounces canned tomatoes
1 1/2 quarts lima beans (butterbeans preferred)
1 1/2 quarts corn (frozen or canned)
9 lbs skinned potatoes (11 gallons is about 125 lb)
1 lb margarine or 1 lb butter
19 ounces tomato puree
9 5/8 ounces tomato ketchup (prefer Heinz)
3 ounces Worcestershire sauce
2 1/2 ounces cider vinegar
2 ounces texas pete, sauce
3 1/2 ounces white sugar
salt
pepper

Preparation

Use tight-fitting cookware to hold in the flavor as the ingredients are boiled separately. Cook everything in separate pots and put them together at the end.
Start out by slowly boiling the meats until they are tender. Remove the bones and skins from the chickens. Re-use the broths to boil potatoes and butter beans. Then cook the onions and corn in reserved broth. Do not add any of the tomato products during the initial cooking process.
When all of the ingredients are cooked, add them together in one big pot. Add all of the remaining ingredients and mix them well. Bring the pot to a boil and continue stirring with a wooden spoon or a boat oar to keep it from sticking to the pot and burning.
An appetizing presentation is made to the general public with someone stirring a large cauldron mounted to a tripod over an open fire. Stir the stew for approximately one hour over the fire as it continues to get thicker with the water boiling off of it. This step is very important, the stew must be boiled down until it is quite thick.
Serve stew with a mayonnaise based slaw and saltine crackers. It is best during the colder months of the year. Brunswick stew freezes well.
Enjoy!