In the Kitchen: Brunswick Stew

Janice Luckey

, Bon Appétit

Brunswick Stew

This is not my grandmother’s Brunswick Stew recipe!

 

 

I never saw her cook with a recipe.  The reason is she was taught to cook at such a young age.  She remembered standing on a stool at the age of five learning how to make biscuits for the family that would grow to 13 siblings.  Cooking for her wasn’t  an art, it was production.

 

 

This recipe comes from a magazine I found some 25 years ago and comes close to replicating the taste and texture of my grandmother’s.  It contains no lima beans! — it is not vegetable soup — and it is thick and meaty so your spoon can almost stand upright in your bowl.

Serve with cornbread. — Janice Luckey

 

 

 

 

 

 

 

 

 

 

 

Ingredients – 14 Servings

1 – 4 lb. pork roast

1 – 4 lb. whole chicken

3 – 14.5 oz. diced tomatoes, undrained

1 – 8 oz. can tomato sauce

3 large onions, finely chopped

2 small green peppers, finely chopped

¾ cup vinegar

¼ cup sugar

1 cup water

¼ cup flour

1 Tablespoon salt

½ teaspoon pepper

2 to 3 Tablespoons hot sauce, to taste

1 – 20 oz shoepeg corn

 

Instructions

Bake pork at 325 degrees until fully cooked.

 

Cool and cut into 2-inch pieces.  Cook chicken in boiling water until done.  Cool and cut into 2-inch pieces.

(If pressed for time, you can substitute 2 lbs. of cooked barbecue from a grocery store or favorite barbecue restaurant. Also, you can substitute meat from a rotisserie chicken instead of cooking a hen.)

 

 

 

In a food processor coarsely grind pork and hen meat.

Cooked chicken

Cooked Pork

Ground Together

 

 

 

 

 

 

 

 

 

In a large dutch oven combine

Ground meats, tomatoes, sauce, onion, green pepper, vinegar and sugar. Simmer for one hour.

Chopped Onion

Chopped Green Pepper

Combine

Mixed

 

 

 

 

 

 

 

 

 

 

Combine water and flour stirring until dissolved.

Stir into meat mixture.  Add salt and pepper, and hot sauce, if desired.  Cook on medium heat for 30 minutes.  This should be a very thick stew.  Add water as needed.

Flour and Water

Stir into Meat Mixture

Stir often while Cooking

 

 

 

 

 

 

 

 

 

 

 

Stir in corn and cook an additional 10 minutes.

 

 

 

 

 

 

 

 

 

 

Brunswick Stew and Skillet Cornbread. Delicious!

 

 

 

 

 

 

 

Notes

This stew can be frozen.

When I made this stew for the photographs, I used a 24 oz. pork loin and a small rotisserie chicken. When completed, I had 16 – 1 cup servings that were approximately 175 calories each.

This stew needed to be stirred often. It is not a recipe that can be set on the stove and forgotten for the hour it takes to simmer.

I did use an additional 1 cup water at the beginning because it seemed dry. I used 1 teaspoon hot sauce instead of tablespoons, as a result my stew seemed sweet with a slight heat. Just like chili recipes, this stew was much better the next day after it had been refrigerated overnight and reheated. — Ellen (EH) Stafford, Managing Editor

 

 

Printable version of this recipe

In the Kitchen series – Brunswick Stew

 

 

Recipe preparation and photos by Ellen (EH) Stafford

 

 

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