Southern Brunswick Stew

By Kathy Smith

My entire family of aunts, grandmothers and cousins has been swapping Brunswick stew recipes for as long as I can remember. Growing up, Brunswick Stew was often served at family gatherings, especially the ones in the early fall. This is a great, hearty and satisfying recipe; perfect for when the leaves start changing colors or on a snowy day. This particular recipes makes enough for about six to eight persons, depending on what else is served with the stew.

Stew Recipe:

one lbs . of diced pork one pounds of diced beef for simmering 2 lbs of chicken. You can utilize either white or dark meat or even a blend of both works well. I actually choose to use chicken that also contains the skin and bones in tact. The skin and also bones provide a nice supplemental essence for the recipe. Conversely, if perhaps overall health really is a worry, boneless, skin free chicken breasts deliver the results well.

2 cups of crushed tomatoes. If you are using canned tomatoes, be sure to use unsalted canned tomatoes, or else subtract the added salt from this list of ingredients.

one cup of corn kernels, either fresh off of the cob or drained quart of shelled butter beans (lima beans will work in a pinch) one lb of fresh or thawed out okra one yellow onion, peeled and diced into little pieces one tsp of salt one tsp black pepper Water to cover the ingredients inside of a pot

Six medium-sized white or yellow potatoes, skinned and sliced into even pieces

Place the beef, pork and chicken in a giant pot and then enough water to cover the top of the ingredients. Bring the stew to a boil and then next reduce the burner heat and let the stew simmer for about 1.5 hours or until the meat is soft.

In the event that the chicken had its skin and bones still attached, you are going to now have to take the chicken out of the stock pot and let it cool before touching. When the chicken no longer is steaming hot, cut off the skin and remove the bones. And then, put the the chicken meat back in the stock pot.

Place the rest of the ingredients in the stock pot and incorporate more water just as before right until the water slightly covers the ingredients. Bring the stew mix back again to a boil and then give it time to simmer so that the potatoes are tender when pierced using a fork or blade. Now, the pork, chicken and beef should really be so soft that it could be consumed with a spoon. Put salt and pepper to taste directly into the stew and after that serve it heated.

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Learn more about soul food recipes including a mouth watering brunswick stew recipe that is perfect for the fall.

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