Brunswick Stew

This is a cold-weather recipe that’s good for using up those “bits” of meat in the freezer.  Enjoy!

Brunswick Stew (16 servings now or freeze half for later!)

1 tablespoon oil                                                   hot sauce (optional)

About 1 cup chopped onions                          1 teaspoon of Old Bay seasoning (optional)

2 stalks celery, chopped                                        1 whole green bell pepper

2-3 lbs. of cooked & shredded/diced pork, beef, chicken, whatever meat you have stowed in your freezer

3 cans (14.5 oz) tomatoes with liquid, chopped    1 small pkg. frozen butter/lima beans

1 cup ketsup                                                     1 can (14.5 oz) niblet corn

1/2 cup hickory-flavored barbeque sauce            2 cans (14.5 oz) creamed corn

salt & pepper to taste

Instructions:  Heat oil bottom of large stock pot. Brown onions and celery until they get soft.  Add chopped meats, tomatoes & liquid, ketsup, barbecue sauce. Use salt & pepper to taste, add hot sauce if you wish, add Old Bay.  Immerse the whole green pepper down into the mixture.  Cook on low, stirring occasionally for 2 hours or until thick.

Stir in corn and lima beans and cook for 1 more hour. (Done when the beans are soft.) Remove green pepper, chop & add to stew or discard it (as in my household).  Great with cornbread or hot biscuits.

Lookin’ up,

Sislyn