Brunswick Stew

All this pork and chicken!! I need to make a big batch of brunswick stew and freeze it for them coooold days /infopop/emoticons/icon_eek.gif a'coming. lookin for a simple recipe...

Here is a recipe for Georgia Brunswick Stew
By John Reed

1 pound round steak
1 pound boneless pork loin chops
3 medium onions, chopped
1 clove garlic
1/2 teaspoon salt
1/2 teaspoon pepper
7 cups water

--------------------------------
1 3 pound broiler chicken, skinned and halved

--------------------------------
1 56 ounces whole peeled tomatoes, undrained, chopped
1 3/4 cups ketchup
1/3 cup Worcestershire sauce
1/2 cup chili sauce
2 tablespoons Tabasco sauce
1 tablespoon paprika
1 teaspoon dry mustard
2 bay leaves

--------------------------------
34 ounces frozen corn
34 ounces frozen lima beans
17 ounces frozen English peas
3 small potatoes, peeled and diced
3 tablespoons white vinegar
10 ounces frozen sliced okra, thawed

Combine first seven ingredients in large pot; bring to boil. Cover, reduce heat, and simmer 1 1/2 hours. Add chicken and simmer 1 1/2 hours more. Remove meat from broth; reserve broth. Cool meat; bone and chop coarsely. Set aside.

Add tomatoes and next seven ingredients; bring to boil. Simmer,
uncovered, 1 hour, stirring occasionally. Stir in meat, corn, beans, peas, potatoes, and vinegar; simmer, uncovered, 45 minutes, stirring often. Add okra; cook 15 minutes. Remove bay leaves. Yield: 6 1/2 quarts.

Where does the "easy" part come in?

I've never found an easy Brunswick recipe, I guess it is part of its charm!! /infopop/emoticons/icon_rolleyes.gif
Jim

How big a pot does one need for this? Should I rent-a-restaurant?

I would start with a pot that can handle 7 or 8 quarts anyway.
If you find that restaurant let me know I'm looking for some space. /infopop/emoticons/icon_wink.gif
Jim

Hello!

I think I have found a recipe that is about as simple as you can get - it is just coincidence that I found this in a Southern Living magazine yesterday afternoon - I haven't tried it. And where it calls for a 24 oz container of shredded pork, please feel free to use hot out of the WSM, home cooked pulled pork instead /infopop/emoticons/icon_wink.gif

Let us know how it turns out if you try it!!!

3 cups chicken broth
2 cups chopped cooked chicken
24 oz container shredded pork
16 oz package frozen veg gumbo mix
10 oz package frozen corn
5 oz frozen petite lima beans
1/2 cup ketchup

bring to a boil in dutch oven stirring often - cover, reduce to low heat and simmer, stirring occassionally, 25 minutes or until heated thoroughly.

2 whole chickens - smoked & shredded
3 lb bbq pork - shredded
3 14.5 oz cans diced tomatoes
1 16 oz package frozen whole kernel yellow corn, thawed
2 16 oz packages frozen butterbeans, thawed
2 medium onions chopped
1 32 oz container chicken broth
1 24 oz bottle ketchup
1/2 cup white vineagar
1/2 cup worcestershire sauce
1/4 cup firmly packed brown sugar
1 tablespoon salt
1 tablespoon pepper
2 tablespoons hot sauce

simmer on low for 4-5 hours

FRANK MCCALL'S BRUNSWICK STEW RECIPE
(MAKES ABOUT 3 QTS.)

2 LBS. COOKED MEAT (CHICKEN, LEAN PORK, BEEF--DICED,PULLED, SHREDDED OR GROUND)
3/4 QT. POTATOES, COOKED AND DICED (OR CAN BE GROUND--OR A MIX OF THE TWO)
1/2 LB. ONIONS, DICED (ABOUT 1/2 OF ONE LARGE ONION)
1-#2 CAN WHOLE KERNEL CORN, DRAINED
1-#2 CAN TOMATOES
1 #2 CAN BABY LIMA BEANS
1 TSPN (PLUS OR MINUS) SALT
1 TSPN (PLUS OR MINUS) BLACK PEPPER
1 1/2 TBSPN (PLUS OR MINUS) VINEGAR
4 TBSPN (PLUS OR MINUS) WORCESTERSHIRE
3 TBSPN (PLUS OR MINUS) TABASCO
2 TSPN (PLUS OR MINUS) LEMON JUICE
2 CUPS KETCHUP (ADD IF NEEDED, TO SWEETEN)
6-7 CUPS MEAT STOCK

COOK AND DEBONE MEAT, PUTTING 1 1/2 TSPN SALT IN WHEN COOKING. SAVE BACK 6-7 CUPS STOCK AFTER SKIMMING OFF EXCESS FAT. COOK THE POTATOES AND ONIONS IN THE REMAINING STOCK TIL TENDER, BUT NOT SOFT, SALTING TO TASTE. SIMMER 3 CUPS STOCK, MEAT, POTATOES, ONIONS, TOMATOES, VINEGAR, LEMON JUICE, SALT AND PEPPER SLOWLY FOR 2 HOURS, STIRRING OFTEN AND ADDING STOCK IF STEW BEGINS TO "STICK". ADD CORN, LIMAS, WORCESTERSHIRE, TABASCO AND CATSUP. TASTE AND ADD ADDITIONAL KETCHUP, VINEGAR, LEMON JUICE, SALT, PEPPER, WORCESTERSHIRE, OR TABASCO AS NEEDED TO SUIT YOUR TASTE. SIMMER ANOTHER HOUR.

NOTE: IF YOUR MEAT IS ALREADY COOKED I SUPPOSE YOU COULD SUBSTITUTE CANNED STOCK. ALSO, WE USE 20 OUNCE CANS, OR 2-1/2 CUPS THERE ABOUT--BELIEVING THAT TO BE ABOUT A "#2" CAN.

THIS IS A CUT-DOWN VERSION OF AN OLD, OLD NORTH FLORIDA/SOUTH GEORGIA BRUNSWICK STEW RECIPE THAT WAS COOKED IN IRON KETTLES AND WOULD FEED 100 FOLKS. DADDY FRANK WROTE IT DOWN TO BE PRINTED IN A LOCAL RECIPE BOOK, AND AT THE END OF THE RECIPE HE SAID "SEASON TO TASTE, AND MAY YOUR TASTE BE A PUBLIC ONE".

TOM
thomasbarineau@att.net-if questions arise.