Sunday, April 18, 2010

Virginian Brunswick Stew


2010 April Daring Cooks challenge was hosted by Wolf of Wolf’s Den. She chose to challenge Daring Cooks to make Brunswick Stew. Wolf chose recipes for her challenge from The Lee Bros. Southern Cookbook by Matt Lee and Ted Lee, and from the Callaway, Virginia Ruritan Club.

Brunswick Stew recipe
from the Callaway, Va Ruritan Club, served yearly at the Blue Ridge Folklife Festival in Ferrum, Va.

Serves about 10

2 ½ lb TOTAL diced stewed chicken, turkey, and ham, with broth - yes, all three meats
3 medium diced potatoes
2 medium ripe crushed tomatoes
2 medium diced onions
3 cups/ 689.76 grams / 24.228oz frozen corn
1 ½ cups / 344.88 grams / 12.114oz frozen lima beans
4-5 strips crumbled bacon
½ stick / 4 tablespoons / ¼ cup / 56.94 grams / 2oz of butter
1 Tablespoon / 14.235 grams / .5 oz sugar
1 Tablespoon / 14.235 grams / .5 oz ‘Poultry Seasoning’
Dash of red pepper
2 diced carrots (optional)
Tomato juice

In large stock pot or Dutch Oven, mix all ingredients, heat until bubbly and hot. Add salt and pepper to taste. Add tomato juice as desired. Cook until all vegetables are tender. Serve hot.

Update! It was really delicious, and tasted even better the next day!

1 comment:

natural selection said...

I have eaten many a stew, and for some reason this one has constantly eluded me and I do not know why? I have read about it, this American history in a bowl here.
On my way down to Virginia soon have any suggestions on where I should give this a shot?