Uncle Luther's Brunswick Stew

Susan Feliciano

By
@frenchtutor

Everybody has a Brunswick stew recipe, but this one was passed down through the family from early days, some time in the 1700's. My father's family has been in the Carolinas since the late 1600's, and Brunswick stew was a staple food back then. It was usually made with whatever meat the hunters were lucky enough to bag. This recipe has evolved a bit, but is still quite vintage in that it was written down in the 1940's or 1950's and hasn't been changed since then.

This recipe is suitable for open hearth or campfire cooking. You can use a large cast iron pot hung over the coals.


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Comments:

Serves:

12-15

Prep:

45 Min

Cook:

2 Hr 30 Min

Method:

Stove Top

Ingredients

4 lb
roast beef, cut in small pieces and boiled
1
chicken, whole fryer, boiled, picked off bone, and cut up
save cooking water from beef and chicken to use as stock
6 slice
ham, sugar cured, chopped
2 qt
canned tomatoes
3 can(s)
okra, sliced, drained
3 can(s)
lima beans, drained
3 can(s)
whole kernel corn, drained
3 large
onions, chopped
1 small
head cabbage, chopped
1 gal
potatoes, (1/2 peck) peeled and diced
salt and pepper to taste
3 Tbsp
sugar
1 stick
butter

FEEL FREE TO USE RABBIT, SQUIRREL, OR OTHER GAME IN PLACE OF THE BEEF AND CHICKEN IN THIS RECIPE.

Directions Step-By-Step

1
Place all ingredients except corn into a large kettle. Add the drippings and stock from the beef and chicken. Bring to a boil, then lower heat to simmer and cook 2 hours, stirring frequently.
2
Add corn after 2 hours, and cook 30 minutes more.

NOTE: Pork Shoulder may be substituted for the roast beef if desired. Either meat is traditional. Venison may also be used. Some say that squirrel or rabbit is the preferred alternative for the chicken.

About this Recipe

Main Ingredient: Vegetable
Regional Style: Southern
Dietary Needs: Diabetic, Dairy Free
Other Tags: Healthy, Heirloom