In the south when the weather gets colder, we make stew. More specifically, Brunswick Stew.
The origin of this old southern recipe is unknown, Virginia, North Carolina, and Georgia all claim to be the inventors. It’s been around for quite some time now, and it just keeps getting better!
While the recipe may vary each time it’s made, depending on what vegetables or meat you have available, it was always perfect to warm up on chilly fall days.
It’s best if eaten with cornbread on a chilly day!
Brunswick Stew
In the south when the weather gets colder, we make stew. More specifically, Brunswick Stew.
The origin of this old southern recipe is unknown, Virginia, North Carolina, and Georgia all claim to be the inventors. It's been around for quite some time now, and it just keeps getting better!
While the recipe may vary each time it's made, depending on what vegetables or meat you have available, it was always perfect to warm up on chilly fall days.
Ingredients
- 3 cups finely diced sweet onions
- 2 tablespoons minced garlic
- 1 teaspoon cayenne pepper
- 1 tablespoon freshly ground black pepper
- 1 tablespoon salt
- 1/2 pound salted butter
- 1/4 cup Worcestershire sauce
- 1 cup BBQ sauce
- 1 pound either pulled pork pulled chicken, pulled turkey, or chopped beef brisket (Pork is the North Carolina Way)
- 1- 10 oz. can crushed tomatoes
- 1 quart drained yellow corn kernels
- 1 quart drained baby lima beans
- 1- quart chicken stock
Instructions
- Melt the butter in a large saucepan over medium heat. Add the diced onions and the garlic and saute until the onions are translucent.
- Stir in the cayenne pepper, black pepper, salt, and Worcestershire sauce. Simmer for 5 minutes then add 1 cup of bbq sauce.
- Stir in the pulled pork, chicken, turkey, or brisket.
- Add the crushed tomatoes and all of the vegetables.
- Stir in the chicken stock and let simmer for 2-3 hours over medium heat.
- It's best if eaten with cornbread on a chilly day!
