Recipes

[novamc1]

I'm in the mood to make this stew after not making it for years. 

It's the type of thing you make in a huge quantity and freeze for future winter meals, because  it contains up to three or four different meats and so many other ingredients. 

I could post a recipe or two, but they are crowd-sized and too long.  Wondering whether anyone has a favorite version. 

Otherwise, seems the best thing to do is check the internet--every celebrity and amateur chef in the world seems to have their own version.  I want some new ideas.

Meanwhile, I searched QVC to see if anyone has posted one here in the past and came up with the following very simple one posted a couple years ago  from David Venable.  (I would use more meats than he does.)

One-Pot Brunswick Stew
Serves 8–10

Ingredients:

• 1/2 lb bacon, diced

• 1 tsp minced garlic

• 2 cups finely diced onion

• 1 cup finely diced celery

• 1 cup finely diced green pepper

• 6 cups chicken broth

• 1 (8-oz) can tomato sauce

• 1 (14.5-oz) can petite diced tomatoes

• 4 cups medium-diced potatoes

• 1 rotisserie chicken, deboned, skin removed and meat shredded

• 1 cup corn

• 1 cup baby lima beans

• 1 Tbsp Worcestershire sauce

• 3 Tbsp smoky-style barbeque sauce

• 2 tsp hot sauce

• 2 tsp salt

• 1 tsp black pepper

Preparation:

1. Cook the bacon in a large soup pot set over medium heat until browned. Add the garlic, onion, celery, and green pepper. Sauté the vegetables until they have softened.

1. Add the chicken broth, tomato sauce, diced tomatoes, potatoes, chicken, corn, lima beans, Worcestershire sauce, barbeque sauce, hot sauce, salt, and pepper. Bring the stew to a simmer and cook until the potatoes are tender, about 30–35 minutes.

This recipe is prepared with the Le Creuset 7.25-Qt Oval French Oven with Grill Lid & Cookbook (K40244).

Go to David's Recipe Item Page for the full list of items that David has used in his recipes.

Keep it flavorful!
—David

[Tabbycat]

This is the one I make and we think it's really good served with cornbread.

Brunswick Stew

1 lb leftover cooked chicken

1 lb leftover cooked pork

1 can diced tomatoes

1 can of whole kernel corn

1 can baby lima beans

1 small chopped onion

2 cups of water or broth

1 cup ketchup

2 Tbsp white vinegar

2 Tbsp Worcestershire Sauce

1 Tbsp brown sugar

Salt and pepper to taste

1/2 Tbsp hot sauce

Throw everything together in a Dutch oven. Cover and simmer low for 2 1/2 to 3 hours. Stir occasionally.

NOTE -- I don't really measure when making soup or stew.    ALL these measurements are approximate.  You may need to add more or less,  depending on how  you like yours.

[denisemb]

I've never had Brunswick Stew, but I once ran across a recipe on allrecipes.com called "Get a Husband Brunswick Stew".  Cracked me up.  I'll have to try preparing one of ya'll's recipes one day.

[IamMrsG]

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@denisemb wrote:

I've never had Brunswick Stew, but I once ran across a recipe on allrecipes.com called "Get a Husband Brunswick Stew".  Cracked me up.  I'll have to try preparing one of ya'll's recipes one day.

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@denisemb  You piqued my curiosity, so I Googled it.  For those who might also be curious, here is the link to what I found.

[RespectLife]

Appreciate the link, Mrs G!

[mustang66lady]

Hi novamc,

I left you a message on the Quick Potsticker Soup thread.  I am going to try again tonight to post the Brunswick Stew recipe I use.  I had never made or tasted this before DH asked me to make it.  He said it is like he remembered but I am so interested in the different recipes that are popping up.  Will have to give some of them a try.  Thanks for starting this thread!  Here is the recipe I make, DH approved as well as our 8 year old grandson!

1 rotisserie chicken, skin removed and meat shredded
2 cups low-sodium chicken stock
1 16-oz can tomato sauce
1 1/2 cups peeled, chopped red potatoes
1 3/4 cups frozen lima beans
1 3/4 cups frozen whole kernel corn

1/4 cup finely chopped onion
1 tsp sugar
1/4 tsp salt
1/2 tsp pepper
1/4 tsp ground red pepper
1/4 tsp oregano
1/4 tsp poultry seasoning

Combine the above ingredients in Dutch oven, bring to a boil, then reduce to simmer until vegetables are tender.

I often combine this in my 6 quart Crock pot and cook on high for an hour then reduce to low for another 4-5 hours. 

In the winter months especially, I like to keep rotisserie chicken boned and shredded in my freezer.  Since the other ingredients are either shelf stable or freezer stable, I can mix this soup up in no time.  Great to have the ingredients when unexpected snow hits.  The chicken of course, could also be used for other recipes so keeping it on hand is a win-win if you live in areas prone to snow storms. I also use the carcass, and skin with onions, carrots, a bay leaf or two, peppersorns, celery with leaves and cook all day for homemade stock.  Just need to strain and freeze.  Have a great evening!

[novamc1]

@mustang66lady

Thanks!   If you're interested in a longer, more complex version,, see the Brunswick Stew recipe I just posted.  It makes 22 gallons (!!), so some reductions and subtractions might be in order.

My husband loves this stew and he orders it in every barbecue joint that we've ever visited on our trips down South.  Not a single one looks and tastes like the others, so the cook can feel free to go wild and throw in whatever ingredients happen to be around, I guess.