Brunswick Stew is a hearty dish! I looked up its origin and found it's been around since 1898, and most likely first made in Georgia. I remember it as one of my grandmother's (Meme) dishes. Actually I remember the one time so I really don't know if she perfected it by making it over and over. But I loved this memory, because we were on Grandpa Harvey's farm near Roseboro, NC and they made it in a very large iron pot, cooked over an open fire! I thought that was super cool. I've made it a few times, and I love this meaty, tomato based wonderfulness. Here's my recipe so far, based on a few testings.In a crock pot, I added about a tablespoon of olive oil, a splash of vegetable oil and 3 chicken breasts. Next, on the stove I started a small package of pork short ribs in same amounts of oil. After browning the ribs, I added bbq sauce. (Use your favorite- mine was "The Smoke Doctors" plus some vinegar and red pepper flakes.) To both meats I added a small chopped onion, so that's one total, half in each pot. Simmer for a few hours. (One hour may be enough to pull apart meat.)
So far that's 3 chicken breasts, and about a 3/4 to a pound of any pork that you'd like to eat, shredded. I used short ribs.
Next, shred meat, taking it out of pots and shredded with fork and knife on a cutting board. Then combine it all (bbq sauce too...about 2/3 cup) in the crockpot. To this add the following:
One large can of diced or stewed tomatoes
One small can tomato sauce
One container chicken stock, 32 ounces
One small bag, frozen butterbeans ( some call these baby limas)
One or two small bags frozen corn. (We had some that we froze last year...yum!)
One or two diced potatoes. More if you have room!
One celery stalk diced
One third of a green pepper, diced.
Salt, pepper, Cavender's greek seasoning (goes in everything I make!) and some roasted chicken spices that I have plus Mrs. Dash's extra spicy seasoning, and a large 3 dashes of hot sauce. I used Frank's. I think I also added Worcestershire sauce, 3 dashes.
Now step away for an hour. You have to know your crock pot or stove. I needed to come back, stir and change the temperature from high to low several times because mine overheats on high. I'd guess you need to cook it on low for at least 3 hours.
Options: I noticed when I read the history that some like this stew with green peas added. Some add okra. I did not, but I may try these, next time! This stew is thicker a day later. I usually add more stock because I like soupy stews. You do your way, and I'll do mine! Enjoy!
