Sunday, August 21, 2011

Southern Brunswick Stew

The first time I ever had Brunswick stew was when I lived in Virginia and the scouts there used to sell it. Once we moved from there I pretty much forgot about it. Until I moved to Georgia, about an hour from Brunswick, and despite Virginia making the same claim, they maintain that they are where the stew originated.

It's also a great way to use up the extra squirrel and possum you might have laying around your fridge.

Again, sorry about the cell phone pictures not being all that inviting, it really has a nice reddish orange color and tastes great

3 c. chicken broth

3 c. beef broth

1 c. frozen lima beans

1 c. catchup
2 Tbsp. yellow mustard

1 tsp. apple cider vinegar

1 c. frozen corn

2 cloves garlic, minced

2 tsp Worcestershire Sauce

1/2 tsp. liquid smoke
dash tabasco
2 Tbsp dehydrated onions
1 carrot, diced
2 tsp brown sugar
1 potato, diced small

1 bottle beef OR 2 - 3 c. cooked shredded beef

1 c. cooked shredded chicken

Bring the chicken and beef broths to a boil.

Add the lima beans and boil for 10 minutes.

Add the corn, catchup, mustard, vinegar, garlic, Worcestershire, liquid smoke, tabasco, onions, carrot, brown sugar, potato, beef and chicken . Simmer together until the potatoes are very tender, about 20 minutes.

Watch carefully and make sure it doesn't boil dry, if it starts to add more broth.

OR dump everything in a crock-pot and cook on low for 5 hours or on high for 3

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