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Thread: Georgian Brunswick Stew
02-17-2011, 05:28 PM #1
Georgian Brunswick Stew
Great for winter, here in Florida we cook it outside in the cold weather in a crab pot, we will make a huge amount and serve around the firepit.
1lb round steak
1lb boneless pork loin chops
3 med onions, chopped
1/2 tea salt
1/2 tea pepper
7 cups of water
1 (3lb) broiler fryer, skinned and halved
2 (28oz) cans whole tomatoes, undrained and chopped
1 3/4C catsup
1/3 C chili sauce
1 T hot sauce
1 Tea dry mustard
2 bay leaves
2 (17 oz) cans creamed corn
2 (17oz) can lima beans, drained
1 (17oz) can english peas drained
3 small potoates, peeled and diced
3 T white vinegar
1 (10oz) package frozen sliced okra thawed (optional, I don't)
Combine first 6 ingredients in a large dutch over or stock pot. bring to a boil, cover reduce heat and simmer 1 1/2 hours. Add chicken and simmer 1 1/2hrs. Remover meat from broth reserving broth in dutch oven. cool meat, bone and coarsely chop, set aside
Add tomatoes and next 6 ingredients to broth, bring to boil, simmer uncovered 1 hours, stirring occasionally. Stir in meat, corn, beans, peas, potatoes and vinegar. Simmer uncovered, 45 mins. Stirring often. Add okra and cook 15 mins.
Remove bay leave before serving.
** just a note, I double recipe and find that to during all the simmering, at times I have to add more water to keep it the consistency I like it. I serve with home made corn bread (store mix but add 1 can of cream corn before cooking)
Last edited by LariP; 01-19-2013 at 03:42 PM.