Brunswick Stew

This is another of my Fall, Harvest Time, favorites to be served with the Autumn Salad, Apple Cheese Ball with Crackers, and maybe that Appalachian favorite - Dried Apple Stack Cake...

Brunswick Stew

There are conflicting claims as to where Brunswick Stew originated. Brunswick Georgia? Brunswick County Virginia?

Hard to say – but one thing is clear to me – this is good stuff!

Brunswick stew was reported to be traditionally cooked in a huge pot over open flames. I do not have that option, so I use a heavy stockpot.

Obviously cutting the recipe down IS an option. This makes a lot of stew – and as far as I can remember – it does freeze and reheat fine. Just be careful not to burn it when reheating. I prefer to reheat on the stove, not in a microwave. I believe adding a little water and reheating just develops the flavor further.

Also, as I normally tell you all that a recipe on here is not rocket science, and to feel free to change things up a bit, or a lot, - I am NOT going to say that about this one. I feel you need to stay mostly true to this receipe.

Options: This stew can be made with just chicken (1.5-2lbs) but the smoked pulled pork really adds to the flavor. Unfortunately, if you do not have your own smoker – it does also add to the cost of the stew as well. I like using smoke pulled pork and smoked pulled chicken. Smok'n!!!!!!!!!!
 

The ingredients sound StRaNgE to say the least, but it does not matter because they work BeAuTiFuLlY!!!

The sauce:

In a sauce pan, over low heat, melt ¼ cup of butter...

Add:

• 1 ¾ cups ketchup
• ¼ cup yellow mustard
• ¼ cup white vinegar

Blend until smooth...

Add:

• ½ Tbs. chopped garlic
• 1 tsp. coarse ground black pepper
• ½ tsp. crushed red pepper
• ½ oz. liquid smoke
• 1 oz. Worcestershire sauce
• ½ oz. Tabasco sauce
• ½ Tbs. fresh lemon juice

Blend again...

Add:

• ¼ cup dark brown sugar

Stir constantly, increase heat to simmer (DO NOT BOIL) for about 10 minutes.

Makes about 3 ½ cups of sauce.

Set aside...

NEXT:

In a 2 gallon (or so) pot, over low heat, melt another ¼ lbs. of butter.

Add:

• 3 cups diced potatoes
• 1 cup diced onion
• Two 14 ½ oz. cans of chicken broth
• 1 lbs. of baked chicken (white and dark)
• 8 – 10 oz. smoked pulled pork

Cautiously bring to a rolling boil, stirring until potatoes are near done, then add:

• One each 8 ½ oz. can of early peas*
• Two each 14 ½ oz. cans stewed tomatoes - (chop tomatoes, add liquid to the stew pot)
• The earlier "prepared" sauce
• One each 16 oz. can of baby lima beans*
• ¼ cup liquid smoke
• One each 14 oz. can creamed corn (seriously, I do not like creamed corn, but if you substitute with regular corn – it is not nearly as good!)

Slow simmer for 2 hours.

Makes about 1.5 gallons.

 
*You can either use the liquid in the canned beans or not. Using it gives the option to cook down/reduce the stew if wanted. This is a fairly thick stew.