BRURSUWICK STEW

I’m not sure if this is purely Southern, or if we just claim it, or if we just claim to do it best, but this is one of the things I go for when it gets cold. Brunswick stew was a dish I didn’t like as a kid, but my taste buds have grown up and now we even take it on winter picnics to the mountains, complete with cornbread. This is a rich, rib-sticking, spicy, filling stew.
SERVES 20
2 tablespoons olive oil
1 tablespoon unsalted butter
2 medium onions, diced
3 garlic cloves, chopped
1 pound shredded cooked pork
1 pound shredded cooked chicken or turkey
1 (12-ounce) bag frozen corn
3 medium russet (baking) potatoes, peeled and diced
1 (28-ounce) can diced or stewed tomatoes
1½ cups ketchup
½ cup barbecue sauce , homemade or store-bought
5 tablespoons Worcestershire sauce
1 tablespoon cider vinegar
1 tablespoon red pepper flakes
2 bay leaves
½ teaspoon dry mustard
1. In a Dutch oven over medium heat, heat the olive oil and butter. Add the onions and garlic and cook until the onions soften and are almost translucent, about 4 minutes.
2. Stovetop version: Stir in the remaining ingredients and cook, stirring often, over medium heat for 1 hour. Reduce the heat to low and simmer until the stew is thick and the meat is very tender, 3 to 4 hours.

Slow-cooker version: Transfer the onion mixture to a slow cooker and add the remaining ingredients. Set the slow cooker to high for 1 hour. Reduce to low and cook until the stew is thick and the meat is very tender, 4 to 6 hours.
3. Discard the bay leaves before serving.

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