BRUNSWICK STEW
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.
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I LOVE TO COOK TO,wannt to try some recipes to for my own use .Thanks .
Linda Clark, when I was young school lunches were so great, you could smell them while in class! The fresh rolls were to die for. I always had a nickel to get an extra one. How times have changed!
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Pat, where are you trying to use the email address? If you are purchasing the cookbook, you will need to put in your own email address.
I am allergic to spices. I need a good chicken lasagna that have know spices and other recipes without spices. Thank You.
I LOVED this as a kid! We used to eat it when we got home from school everyday. I don’t remember okra in mine but I’ll give it a try…
A little more info on this stew. Brunswick stew is a traditional dish from the southeastern United States. The origin of the dish is uncertain, and there are two competing claims as to the place in the South where it originated, in addition to some claim to a German origin. In some parts of the South (particularly North Carolina and Georgia), it is also known as “hash”.
Recipes for Brunswick stew vary greatly but it is usually a tomato-based stew containing various types of lima beans/butter beans, corn, okra, and other vegetables, and one or more types of meat.
Most recipes claiming authenticity call for squirrel or rabbit meat, but chicken, pork, and beef are also common ingredients. Some versions have a distinctly smoky taste. Eastern North Carolina Brunswick Stew has potatoes, which thickens it considerably. Eastern Virginia Brunswick Stew tends to be thinner, with more tomato flavor and less smoky flavor
I’m in Charlotte NC and remembering it then and now being thickend with corn meal, Always served with pork bbq and the stew had some of the bbq pork in it. Never had okra or potatoes in it…..as always, to each his own and to your own taste!
I was in the second grade at Oakhurst Elementary School in Charlotte, NC in 1952 when the head “Cafeteria Lady” came around to all the classrooms, to tell us about a new food we were going to be having for lunch – Brunswick Stew.
We always had ice cream on our trays when we had the Brunswick Stew. I liked it then, and altho I’ve never found another recipe that taste like that one, I still order it now and then at BBQ restaurants – still looking for that same taste.