| | Directions | | Place water in stock pot and boil potatoes, onions, carrots, side meat and bouillon cubes. Add diced tomatoes. When potatoes are done add stew, corn and peas. Simmer for 2 or more hours. The longer it simmers, the better the flavor. Season to taste. Makes 10 quarts. |
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| Ingredients | | - |  | 2 quarts Brunswick Stew |
| - | | 3 quarts water |
| - | | 10 potatoes (medium) |
| - | | 3 onions (medium) |
| - | | 2 carrots (large) |
| - | | 3 slices side meat |
| - | | 2 beef bouillon cubes |
| - | | 2 diced tomatoes (28 ounce ) |
| - | | 1 can peas (15 ounce can) |
| - | | 1 can corn (15 ounce can) |
| - | | Seasoning |
| - | | 1/2 cup sugar |
| - | | 3 teaspoons salt |
| - | | 3 teaspoons pepper |
| - | | 1/2 stick margarine |
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