The only thing we ever did with bell pepper was stuff them with ground beef. In Georgia, frozen lima beans are a no-no from long ago and I'm not sure my ancestors knew about bay leaves.
I used chicken instead of rabbit and that might have been better with a more gamey taste.īrunswick stew, barbecue sauce,currry are really styles of cooking that cannot be con.tained in a recipe. I think it needs more seasoning maybe some sage or oregano.
I like it the more I eat it but something is keeping me from liking it as much as I should. I substituted the baby limas with edame but this stew is a bit strange. I wouldn't make this exact recipe again - nothing about it stood out. I liked the lima beans and the corn - made for a bit of a change from carrots. Basically it just gave me some ideas for my own stews when I'm just using whatever is in the house. This wasn't bad, but it didn't knock my socks off. Lima beans and bell peppers must be regional, but not in Brunswick stew I've seen-meat +corn+ tomatoes +onions=B.S. Add remaining ingredients, including reserved bacon cover and cook Brunswick stew on HIGH for 30 minutes longer or until vegetables are tender. Cover and cook Brunswick stew on LOW 6 to 8 hours. Add 1 1/2 cups boiling water, the tomatoes, cayenne pepper and thyme to the slow cooker with chicken. Brown the chicken in the rendered fat with the onions, turning pieces to brown on all sides. Combine flour, salt, pepper and cayenne dredge the chicken. Remove the bacon bits with slotted spoon and refrigerate until stew is nearly done. In a large skillet, cook the diced bacon until fat is rendered. "2 cups corn kernels, fresh or frozen, thawed "2 cups lima beans, fresh or frozen, cooked "3 cans (14.5 ounces each) diced tomatoes This ones tastes the closest to what my mom made (she used chicken) of several recipes I've tried (minus the green pepper). I grew up in Virginia and always heard that the recipe for Brunswick stew was 3 meats (rabbit, squirrel, & chicken), 3 vegetables from above the ground (corn, tomatoes, and lima beans), and 3 vegetables from under the ground (onion, potatoes, and carrots). Quick and easy! We all really liked this- the cayenne adds an excellent kick and the flavor overall was very good. A quick shredding of the chicken in the pot, served over boiled potatoes. As suggested, I tried my crockpot- browned floured chicken and then onions in oil, added to the pot and mixed in all other ingredients- cooking on low for 8 hours. Made this with some changes based on reviews: used only boneless chicken thighs, no green pepper, substituted edamame for the limas ( not a fan), added fresh garlic and worchestshire. In my opinion, a rare Epicurious miss: there are better recipes on the 'net than this oneĤ stars as made for taste and ease of preparation. Granted, there are a million variations of this recipe, but I've eaten it throughout the South (and every Texas BBQ joint seems to serve a mediocre version), and I like the tang and smokiness of adding Worcester and BBQ (vinegar based - make at home with cider vinegar, ketchup, S&P, liquid smoke, hot-sauce to taste, brown sugar to taste). If you want an ACTUAL Brunswick Stew recipe passed down from my family's women since the 1920's, please contact me.įor those who commented "It's missing something." The missing ingredients are, in my opinion, BBQ Sauce (1/2 C or more) and Worcester Sauce (1/4 C or more). Bay leaves? Chicken bones? No BBQ sauce or Worcestershire? Why bother. You don't make Brunswick stew with bones.īorn, raised, grew up in Brunswick, Georgia. God forbid anyone have a variation on the Brunswick stew you grew up with! Don't like it? Don't find it "authentic"? Then don't make FROM FORT COLLINS, CO Would you provide your recipe for Brunswick Stew Next time we see her, we'll ask her if she minds. It contains ingredients (okra and San Mineato sausage) which Edna Lewis does not mention. Having said that, I've got a batch stewing out back right now. Hello brethren - it bears mention that this recipe is attributed to Edna Lewis, a goddess of southern cooking.