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This Brunswick Stew makes a hearty meal with some cornbread. You can make this with just about any kind of meat. (chicken, pork, beef and even wild meats or a combination of several different meats) I used to make this stew with deer meat years ago when my children were small and we lived on the farm This keeps several days refrigerated and freezes well, too. It is a great stew to make on a camping trip or in the fall of the year for a hay ride or gathering.
1 to 2 lbs. stew meat or meat of your choice
2 tablespoons butter or margarine
1/2 cup chopped onion
1 medium green pepper, chopped
1 (14.5 ounce) can beef broth (If I make this with chicken, I use chicken broth instead of the beef broth)
1 (14.5 ounce) can diced tomatoes
1 1/2 cups water
1 (6 ounce) can tomato paste
1/2 cup barbecue sauce (your favorite)(can add more barbecue sauce to suit your taste)
1 tablespoon Worcestershire sauce
1 teaspoon liquid smoke (Optional)
1 teaspoon minced garlic
1/2 teaspoon black pepper
1 teaspoon salt
few drops hot sauce or pinch cayenne
1 cup frozen lima beans (could use canned)
1 cup frozen corn(could use fresh or canned)
1 cup frozen okra (could use fresh)
3 medium potatoes, peeled and diced
Melt butter in large stew pot or dutch oven. Brown meat, onion and green peppers in butter. Add remaining ingredients, bring to boil, turn to simmer and cook about an hour or until potatoes are done. Makes about 3 quarts. Enjoy!
Note: You can double or triple the recipe if cooking for a large crowd. This stew could also be made in the crock pot. Just cook the meat first and add remaining ingredients. Cook on high about 4 to 5 hours and low 7 to 8 hours.