The 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 was an interesting challenge for me since it is something that I have never even heard of. I chose to make the quick recipe since I had left over cooked ham and turkey meat from some very large dinners earlier in the month and some chicken stock from a previous challenge. It was thick and hearty , and along with garlic toast or fresh rolls is a well rounded meal. It was well received here by everyone (including my 8 yr old son) and following the suggestion of others I thickened the leftovers with a roux, and baked it up as a pot pie with a puff pastry crust......even better, I'd say. I will most likely be making this again as it is the perfect way to use up a combination of left over ham and turkey for me. So if you are looking to try a nice 'comfort food' recipe to warm your insides.....give this a try.
Brunswick StewThe Short Way-
This version goes on the assumption that you already have cooked your meats and have broth on hand. This was also my first experience with eating Brunswick stew. It’s got more of a tomato base, has larger, chunkier vegetables, but is just as wonderful as recipe one. However, it is a lot quicker to make than the first recipe.
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)
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.