GardenSMART Newsletter Signup
 
Visit our Sponsors!
Visit our Sponsors and win.

Brunswick Stew


Chef Linda Weiss
Photograph Chef Linda Weiss

Mr. Autrey would come in through our front door, pass the living room, where my sister and I were usually sitting on the sofa watching Roy Rogers or Sky King on television, stop and tell us to go get mud and make mud pies, and then head down the hall toward the kitchen and out the back door. In the back yard he had a fire going under a big black iron pot of Brunswick stew and it was time to stir the pot. Of course my mother thought that he had already done that when he told us that we should be making mud pies in our living room.

It was fall, and time for making Brunswick stew. The only person who could make it the way our family liked it was Mr. Autrey. But, making this stew required cooking large amounts of meat and chicken, and it was a long and tedious process that took an entire day of stirring and adding vegetables at just the right time.

Over the years I have realized that I will never eat another stew like Mr. Autrey made for us in that big iron pot, but there are other recipes out there that make good stew. The one below is one of those and it gave me the perfect opportunity to use some of my frozen summer harvest of creamed corn and green limas. You’ll like this stew on a cold day too, because it’s heartier than soup.

After you’ve made the stew, put some up in canning jars and stick in the freezer or give a jar to a friend. One recipe makes about 2 quarts, but I doubled the recipe when I made it so that I could freeze some and give 2 jars away.

If you really want to make a whole bunch of Brunswick stew from an old recipe, please e-mail me and I’ll send you the long version that serves 25, which I can tell you that you won’t regret making. Just be prepared for the time.

The easy version modified from Southern Elegance is below- enjoy!

 

Easy Brunswick Stew 
Chef Linda Weiss

(2 quarts)

1 pound country style ribs
1 pound bone in chicken breast (usually 1 large)
3 cups white creamed corn
3 cups yellow creamed corn
2 cups cooked baby or regular green limas
2 cups cooked cubed potatoes
1½ cups catsup
1/2 cup of your favorite barbecue sauce (I used Sweet Baby Ray’s©)
3 teaspoons Worcestershire sauce
Salt and pepper to taste

Salt and pepper the ribs and place them in a foil lined baking pan. Salt and pepper the chicken and place it in another foil lined baking pan. Cook in a 325º oven until the ribs are done –about an hour, and cook the chicken until tender and done it pulls apart easily. Cover with foil and set aside ribs and chicken to cool until it can be handled.  Shred the ribs and the chicken and place in a large Dutch oven.
Add the remaining ingredients and put over a very low heat. Cook, stirring often (to keep from sticking) for about an hour.
Brunswick stew is supposed to be thick, but if your creamed corn is thick to begin with, then you may want to add a small amount of chicken broth to the stew to thin it slightly.

Linda’s first book, Memories From Home, Cooking with Family & Friends
is available at Amazon.com or at her website.
Visit Chef Linda at her website:  www.cheflindaweiss.com
and her blog:  www.lindaallaboutfood.blogspot.com
Follow Anne K Moore & Linda Weiss at www.thegardenerandthechef.com and “Like” us on Facebook at The Gardener and the Chef.


All articles are copyrighted and remain the property of the author.

Article URL:
http://www.GardenSMART.com/?p=articles&title=Recipe_-_Brunswick_Stew


Back to Articles List                               

   
 
FEATURED ARTICLE
GardenSMART Featured Article

By Natalie Carmolli, Proven Winners ColorChoice, Photographs courtesy of Proven Winners

There are few things more satisfying than seeing your beautiful garden in full bloom...and it's especially thrilling to see it abuzz with the activity of butterflies and bees. Want to bring more activity to your garden? Here's a guide to choosing unique, colorful, easy-care plants that provide a much-needed place for pollinators of all sizes to do their work. Read more...


Jump into Spring with savings up to $2200 on this Exclusive Cruise of the Rivers of Holland & Belgium with Eric Johnson Host of GardenSMART from PBS

Sail right into the pages of a storybook on our European garden tour through Holland and Belgium.

MAY 6-16, 2018

As low as $3799 per person/do, Price includes airfare from New York, Atlanta, Seattle, Chicago. CALL FOR OTHER CITIES THROUGHOUT THE USA

> Click Here For Details <

Watch filming and be part of the fun, telling your favorite...and not so favorite Dirty Tales. 2 Nights Amsterdam & 7 Nights River. Visit Amsterdam, Holland, Belgium, Kinderdijk, Antwerp, Bruges, Keukenhof Gardens, Rotterdam and More!

This Exclusive, Five-Star, Cruise & Garden Tours Vacation Includes:

  • 2 nights in Amsterdam including gorgeous hotel, wonderful tours and daily breakfast
  • 7 nights on the new, flagship Amadeus Silver III river cruise ship Incredible excursions in Arnhem, Kinderdijk, Rotterdam, Antwerp, Ghent, Bruges and Utrecht
  • All of your meals on board the ship, including wine with dinner
  • Deluxe motorcoach transportation
  • Transfers and luggage handling in Amsterdam
  • Hosted by Eric Johnson of PBS' GardenSMART
  • Fully narrated so you won't miss a thing!

Reserve space now by calling toll-free 206-935-6848 or make a reservation here.


 
   
  Click here to sign up for our monthly NEWSLETTER packed with great articles and helpful tips for your home, garden and pets!  
   
   
   
 
   
Copyright © 1998-2012 GSPC. All Rights Reserved.