Smokin', you might want to move this to the recipe section after a day or 2. I just wanted everybody to see this post who had been asking about Brunswick Stew recipes.
I personally, would tend to try the recipes that contain chicken, pork and maybe beef as well. I used to work at a "Sonny's" BBQ in Florida years ago, and they had excellent stew. I remember it had several kinds of meat in it, and....a final secret ingredient that they never tell anybody about is to stir in some plain ol bread crumbs at the end.
GRANDMA'S BRUNSWICK STEW
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1 (6 lb.) stewing hen or 2 (3
lb.) broiler fryers
2 large onions, sliced
2 c. okra, cut (optional)
4 c. fresh or 2 cans (1 lb.)
tomatoes
2 c. lima beans
3 medium potatoes, diced
4 c. corn from cob or 2 (1
lb.) cans
3 tsp. salt
1 tsp. pepper
1 Tbsp. sugar
Cut chicken in pieces, simmer in 3 quarts water for a
thin stew, or 2 quarts for thick stew until meat can easily be
removed, about 2 1/2 hours. Add raw vegetables to broth and
simmer uncovered until beans and potatoes are tender. Stir
occasionally to prevent scorching. Add chicken, boned and
diced, if desired and add seasonings.
Note: If canned vegetables are used include juices and
reduce water to 2 quarts for thin stew, 1 quart water for thick
stew. Also note, Brunswick Stew is one of those delectable
things that benefits from long, slow cooking. Can be eaten
same day, but is much better left to stand overnight and
reheated. Serves 8 to 10.
BRUNSWICK STEW
Brunswick stew, named for Brunswick County, Virginia,
was originally made with squirrel and without vegetables,
cooked slowly for hours and thickened with stale bread. In the
150 years or so since then, corn, lima beans and tomatoes have
been added and chicken has become an accepted alternate if you
haven't gone squirrel hunting lately. Makes 4 servings.
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1 (3 lb.) broiler-fryer, cut
into 8 pieces
1 tsp. butter or margarine
1 medium onion, sliced
1 (16 oz.) can whole tomatoes
2 c. water
1/2 tsp. dried thyme leaves
1/2 tsp. dried basil leaves
1/4 tsp. cayenne
3/4 tsp. salt
3 medium potatoes
1 c. fresh or frozen lima
beans
1 c. fresh or frozen corn
2 slices fresh white or whole
wheat bread, cubed
Rinse chicken pieces; drain well. Heat butter in a 4
quart cast-iron kettle or Dutch oven. Saute sliced onion in
butter until golden. Add tomatoes, water, thyme, basil,
cayenne and salt. Stir to combine well; add chicken pieces.
Bring to boiling, reduce heat and simmer, covered for 30
minutes. Scrub and quarter potatoes; add to kettle after
chicken has cooked 30 minutes. If using fresh lima beans, add
along with potatoes. Cook 20 minutes longer. Add fresh or
frozen corn and lima beans, if using frozen. Cook 5 to 10
minutes or until potatoes are tender.
Push chicken and vegetables to one side of kettle. Stir
bread into broth in kettle until it has disintegrated and broth
is thickened. Stir chicken, vegetables and broth together.
Serve.
BRUNSWICK STEW
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1 (5 lb.) stewing chicken
2 qt. water
1 Tbsp. salt
1 c. diced onion
2 c. cooked tomatoes
2 c. cooked lima beans
1 c. creamed corn
1 c. okra
1 tsp. salt
1/2 tsp. pepper
1/8 tsp. thyme
1 bay leaf
Wash chicken well. Cut into pieces and put into a large
pot. Add water, 1 tablespoon salt and onion. Cover and simmer
about 3 hours or until chicken is tender. Remove chicken from
broth and take meat from bones. Cut meat into small pieces.
Skim fat from broth and replace chicken in broth. Add vegeta-
bles and remaining seasonings. Simmer 1 hour. Add additional
seasonings if desired. Remove bay leaf before serving.
100 GALLON BRUNSWICK STEW
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200 lb. hens (heavy fat)
60 lb. lean beef (US choice)
10 lb. lean pork loin
1 lb. fatback
150 lb. potatoes (US #1 grade)
20 lb. lima beans (dried,
small, white)
30 gal. whole tomatoes
75 lb. onions
9 gal. white creamed corn
6 gal. white whole corn
5 to 6 pods dried red pepper
8 lb. pure butter
sugar to taste (approximately
3 c.)
salt and pepper to taste
Scrub pot clean to avoid old grease or iron taste.
Leave hens whole. Cut beef in small stew beef size. Cut pork
loin in small pieces. Leave fatback whole (to be taken out
before cooking up). Peel and eye potatoes but leave whole.
Soak dried lima beans overnight. Crush or mash whole tomatoes.
Chop onions in small pieces. Cook all meats and red pepper
together until chicken comes off the bones (in stewpot). Cool
meats enough to debone the chicken. Add whole potatoes, lima
beans, tomatoes and onions (in that order). Cook vegetables
about 3 to 4 hours (except corn). Add corn about 1 hour before
stew is done. Be sure to bring the stew to a good boil after
the corn is added. Hot water may be added at any time if
needed, before corn is added. Do not add water after corn is
added. Add butter, sugar, salt and pepper. Stir well. Time
cooking: About 9 hours from time meat starts cooking. Should
measure approximately 380 to 390 quarts.
BRUNSWICK STEW
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2 hens (large)
10 lb. stew beef
3 lb. dried baby limas
3 pecks Irish potatoes
12 c. corn
1 1/2 gal. canned tomatoes
6 (10 3/4 oz.) cans tomato
soup
1/2 gal. chopped onions (more
or less as you like)
1 c. salt (approximately)
1 1/2 to 2 lb. butter or
margarine
black pepper to taste
2 to 3 Tbsp. Worcestershire
sauce
1 tsp. Tabasco sauce or Texas
Pete sauce
2 or 3 whole pods hot pepper,
cooked in stew for 1 hour
then remove
You may add any other ingredients you like or leave out
any of them you do not like. Have meat cooked and boned. Soak
limas overnight. Peel and dice potatoes, onions and tomatoes.
In large pot put meat, lima beans, onions, tomatoes and pota-
toes. Cook stew until it is almost done, stirring constantly
to avoid sticking. Add corn and seasoning. Taste to get
amount of seasoning desired. Cook slowly about 3 hours.
20 QUART BRUNSWICK STEW
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1 hen
1 chuck roast
1 lb. hamburger
1 1/2 gal. cooked tomatoes
5 lb. potatoes, chopped small
1 qt. chopped onions
1 qt. chopped carrots
1 lb. cooked dry lima beans
1 qt. lima beans (green)
2 qt. corn
1 tall can green peas
1 qt. cooked rice
1 pt. cooked okra
4 hot pepper pods
1/2 c. sugar
salt to taste
Steam pressure cook meats until tender. Remove from
broth and remove skin and bones. Chop meat and add to broth
again. Cook vegetables in separate pots and add to cooked
tomatoes; add rice last. Mix with meat in large pot and stir
until well blended. This may be cooled in low pans with fan.
Store in quart containers for freezing.
BRUNSWICK STEW
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2 large fryers
2 small Boston butts
1 qt. butter beans
2 qt. tomatoes
2 small c. whole kernel corn
4 large onions
1 (26 oz.) bottle catsup
1 small bottle barbecue sauce
6 or 7 big potatoes
salt and pepper
hot sauce to taste
Cook meat until it falls off the bones. Cook vegetables
in meat broth. Debone meat; mix all ingredients, simmer for 1
to 2 hours. Stir often and don't let it stick. There will be
plenty to freeze. It freezes well.
BRUNSWICK STEW
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2 medium-size fryers
1 lb. ground beef
1 rabbit and squirrel
(optional)
2 large potatoes, peeled and
diced
1 large onion, diced
4 c. whole kernel corn
4 c. small lima beans
1 qt. tomato juice
3 tsp. salt or to taste
1/2 tsp. black pepper
1/2 tsp. hot pepper sauce or
to taste
1 Tbsp. Worcestershire sauce
1/3 c. butter (optional)
Stew chickens, rabbit and squirrel together in salted
water to cover until meat falls off bones. Cool and shred with
fingers discarding skin and fat. Brown ground beef in skillet.
Add all meat back to broth and continue to simmer. In another
pot, cook potatoes, onion, corn, beans and tomato juice with
water to cover, until potatoes are tender, about 20 minutes.
Combine with chicken mixture. The mixture will be thin.
Simmer for several hours, stirring occasionally until thick-
ened. Watch to prevent scorching. Season with salt, pepper,
hot pepper sauce, Worcestershire sauce and butter. Makes 4
quarts. Stew freezes well. May use additional tomato juice,
if desired.
BRUNSWICK STEW
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1 chicken
2 lb. lean pork, cut up
2 1/2 qt. water
2 tsp. salt
2 tsp. Worcestershire sauce
grated rind and juice of 1/2
lemon
4 c. whole kernel corn
5 large tomatoes, cut in hunks
3 potatoes, cut up
2 medium onions, diced
2 c. fresh okra, sliced
2 stalks celery, sliced
Cook chicken and pork until meat is very tender and is
falling off bones. Remove bone, skin and cut meat into bite-
size pieces. Put meat back in broth. Add the other ingredi-
ents and simmer, covered, until mixture is thick. Stir every
now and then. Taste occasionally and add salt or other season-
ings as needed.
BRUNSWICK STEW
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4 lb. beef, ground some fat
5 lb. chicken
2 1/2 lb. pork, mostly fat
5 lb. Irish potatoes
4 lb. onions
2 qt. lima beans, green
4 qt. tomatoes
2 qt. corn
1 qt. okra
2 bottles catsup (14 oz.)
1 bottle Worcestershire sauce
1 Tbsp. prepared mustard
salt and pepper to taste
1/4 tsp. allspice
1/4 tsp. cloves
juice of 6 lemons
1/4 c. vinegar
1 Tbsp. sugar
2 Tbsp. liquid hickory smoke
1 pod hot pepper or 1 tsp.
Tabasco sauce
1 1/2 gal. stock from your
meat and chicken
Cook beef, chicken and pork until tender. Let cool.
Grind in food chopper; grind potatoes and onions. Add to meat
and stock. Cool 30 minutes. Add other ingredients as listed:
lima beans, tomatoes, corn, okra, catsup, Worcestershire sauce,
mustard, salt, pepper, allspice, cloves, lemons, vinegar,
sugar, hickory smoke, hot pepper or Tabasco sauce and stock.
Mix well. Cook 1 1/2 hours, stirring often; if canning, cook
only 30 minutes. Place in jars, process 60 minutes at 15
pounds pressure or 90 minutes at 10 pounds pressure. If
freezing, let cook; place in containers and freeze. Makes 25
quarts.
BRUNSWICK STEW
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1 chicken, chopped fine
1 1/2 to 2 lb. pork (back bone
or any type), chopped
2 lb. ground beef
3 to 4 onions, chopped
2 large cans tomatoes (mix in
blender or mash up
thoroughly)
1/2 large bottle
Worcestershire sauce
3 cans cream corn
a little lemon juice
1/2 c. brown sugar
a little hot sauce
a little liquid (smoke flavor)
Cook chicken and pork. Mix broth from these together.
Chop up chicken and pork real fine. Cook ground beef. Drain.
Mix with other meats and add this mixture to the broths. Place
tomatoes in blender, add to the broth mixture. Mix other
ingredients and simmer on low heat for 6 to 8 hours.
