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
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.
In a large dutch oven combine
Ground meats, tomatoes, sauce, onion, green pepper, vinegar and sugar. Simmer for one hour.
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.
Stir in corn and cook an additional 10 minutes.
Brunswick Stew and Skillet Cornbread. Delicious!
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
Recipe preparation and photos by Ellen (EH) Stafford
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