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Brunswick Stew

  • Shank of beef
  • 1 quart potatoes, cooked & mashed
  • 1 quart butter beans, cooked
  • 1 quart corn, raw
  • 1 1/2 quart tomatoes, chopped
  • Salt
  • Pepper
  • 2-3 Tbsp butter
Put on the shank as f (or a little more)up, at the earliest possible hour. Take the shank out of the soup. Shred and cut all of the meat as fine as you can, taking out bone and gristle. Return the meat to the soup pot and add all of the vegetables. Season with pepper and salt to taste.

When ready to serve, drop the butter into the tureen.
Submitted by Tess M Dec 12, 2009 15 min 30 min 45 min

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