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
I have heard of this before, but never knew quite what it was… but it does look simply amazing.
YUM! We are huge soup eaters and always looking for a new recipe. Thanks!
Looks Good! Big soup eater myself!