Well, I love Brunswick Stew!!! There is a very certain and distinct flavor that represents Brunswick Stew to me. However, everywhere I get it now, it tastes like vegetable soup in beef and/or pork stock - very watery with a little bit of meat here and there. When I was younger, I would go buy a qt of stew and a sleeve of saltines, then I was good for two meals. After that, it slowly became watered down and more like a soup. So, six or seven years ago I set out to make my own. I think I have it where I want it. It's basically a compilation of the many recipes I read (that sounds good or I'll leave that out). With the rough measurement in my head I started. Don't let the ingredient list scare you - it's pretty basic. This has become a big hit with friends and family. More luck than skill but here is what I came up with and it's darn good.......
Strange Brunswick Stew
1 stick of butter
3-4 cups of diced onions (I like the stronger onions for this vs sweet onions)
1 cup of diced bell pepper ( I like more, the wife likes it how it is)
4 cloves of garlic - smashed
5-6 lbs whole chicken either smoked or roasted, then shredded
3-4 lbs. of pulled pork
2 -3 lbs. of beef (browned and drained ground beef or shredded roast)
6 cups of broth (I usually use a mix of chicken and beef) (more or less depending on the desired thickness)
2 oz Worcestershire sauce
1 small can tomato paste
1 lbs. fresh or frozen english peas - but NOT canned
1 lbs. fresh or frozen whole kernel corn - but NOT canned
1 "chub" of frozen creamed corn (yes, it makes a difference)
1 1/2 cups of ketchup
1/2 cup yellow mustard
1/2 - 3/4 cup red, sweet BBQ sauce
3 cans of diced tomatoes (I like the fire roasted, but it's non-traditional)
2 oz liquid smoke (more or less, depending on your taste)
Hot sauce according to taste - I use my homemade Datil Pepper sauce, but for a more traditional taste I would use a few oz of Franks or Louisiana and go from there.
6-7 small potatoes cut into small cubes - about the size of a baseball or smaller (I like using a waxy potato so that it doesn't break down as easy)
Salt and pepper to taste
This recipe makes a little over 2 gallons of finished stew, so pick your pot accordingly.
Melt the stick of butter in your stock pot. Add onions and bell pepper cooking until tender adding the garlic at the end. Add the rest of the ingredients down to, and including, the hot sauce. Cook this for a few hours at least. Low and slow, but be careful of letting the bottom scorch as there are quite a few sugars in it. When the stew has come together and the corn is tender, add the potatoes. Cook for another hour or so as they will breakdown if you add them too early.
This is like spaghetti sauce or chili.....it's usually better the next day.
Strange Brunswick Stew
1 stick of butter
3-4 cups of diced onions (I like the stronger onions for this vs sweet onions)
1 cup of diced bell pepper ( I like more, the wife likes it how it is)
4 cloves of garlic - smashed
5-6 lbs whole chicken either smoked or roasted, then shredded
3-4 lbs. of pulled pork
2 -3 lbs. of beef (browned and drained ground beef or shredded roast)
6 cups of broth (I usually use a mix of chicken and beef) (more or less depending on the desired thickness)
2 oz Worcestershire sauce
1 small can tomato paste
1 lbs. fresh or frozen english peas - but NOT canned
1 lbs. fresh or frozen whole kernel corn - but NOT canned
1 "chub" of frozen creamed corn (yes, it makes a difference)
1 1/2 cups of ketchup
1/2 cup yellow mustard
1/2 - 3/4 cup red, sweet BBQ sauce
3 cans of diced tomatoes (I like the fire roasted, but it's non-traditional)
2 oz liquid smoke (more or less, depending on your taste)
Hot sauce according to taste - I use my homemade Datil Pepper sauce, but for a more traditional taste I would use a few oz of Franks or Louisiana and go from there.
6-7 small potatoes cut into small cubes - about the size of a baseball or smaller (I like using a waxy potato so that it doesn't break down as easy)
Salt and pepper to taste
This recipe makes a little over 2 gallons of finished stew, so pick your pot accordingly.
Melt the stick of butter in your stock pot. Add onions and bell pepper cooking until tender adding the garlic at the end. Add the rest of the ingredients down to, and including, the hot sauce. Cook this for a few hours at least. Low and slow, but be careful of letting the bottom scorch as there are quite a few sugars in it. When the stew has come together and the corn is tender, add the potatoes. Cook for another hour or so as they will breakdown if you add them too early.
This is like spaghetti sauce or chili.....it's usually better the next day.
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