October 26, 2009

Brunswick Stew - A Year-Round Favorite From Eastern North Carolina


This is a recipe I have posted before, but after I took it to the neighborhood party yesterday, several people asked for the recipe. I had trouble finding it on my own website after I got home, so I decided it was worth a second post. In fact, I've revised it a bit more after making it so many times over the past couple of years, so here it is again.

And one note, while I'm at it. I've posted this picture with some reluctance. Anyone who blogs about food and includes pictures knows the risks and perils of photographing certain foods, and especially stews. This picture does not do the stew justice, but I thought it was appropriate to show how dense this stew is. Of course, you can add more chicken broth, if you would like it to be soupier.

Oh! And just one more note - I promise! I know not everyone will have access to Eastern North Carolina Barbecue, but the original recipe I got from my friend Diana didn't have any barbecue in it, and we got hooked on it anyway. So don't hesitate to make it without the Eastern North Carolina barbecue.

This is a source, I found on the Internet today, for Eastern North Carolina barbecue available by FedEx. I've never ordered from them, but I did receive some shipped from there as a Christmas gift several years ago, and it was good. They also sell Brunswick Stew, but mine is better! And my collards are better too!

CORA'S EASTERN NORTH CAROLINA BRUNSWICK STEW
(adapted from Diana Pike - and revised from previous post)
2 whole boiled or roasted chickens (I use roasted chickens from the grocery deli!)
2 lbs. total – any combination of ground round (85% lean),pork and/or turkey
3 cans midget (or smallest you can find!) lima beans, drained
3 cans white shoe peg corn and liquid
3 cans diced tomatoes
1 large bottle Heinz ketchup
2 tbsp. butter (optional)
1 lb. Eastern North Carolina Barbecue (see source above for ordering the real thing)
2 14-oz. cans chicken broth

Remove cooked and cooled chicken from bone, chop and reserve to add later. In a very large Dutch oven (I use Le Creuset 9-qt.) or similar heavy pot, brown ground beef, pork and/or turkey and drain excess fat, if desired. Add cooked chicken, cans of vegetables, including liquid from corn, and drained butter beans, ketchup and butter to the cooked meats; heat to simmering. Simmer on low for a few hours until thickened. Serves lots or freezes well in sealed airtight containers. Reheat in microwave or over low heat on stove, so it doesn’t burn on the bottom of the pot. This makes a huge pot of stew, which can be served with cornbread, or as a side dish with North Carolina barbecue, fried chicken, slaw, potato salad and hushpuppies! Serves lots and lots of people. Freezes well.

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6 comments:

Deb said...

Your recipe sounds so good -- but it won't play in Wilmington DE north to Philadelphia anymore!

Let me explain - We're so into ethnic flavors here - Italian, Greek, any Mediterranean, ANY Asian any Middle Eastern - it's all about garlic & lemon & basil & rosemary & hoisin sauce -- we don't know what country American is all about anymore. In our area, "American" has been reinterpreted as fusion, & I like it very much I must confess.

We should learn, I expect, to get back to our American roots, & from time to time we get going on comfort food, but as a mainstream wave I don't see it happening for this area anytime soon. What say you?

MtnLvrLakeLvr said...

I'm so happy to see this recipe. I've wanted to try making Brunwick stew for awhile now, but was overwhelmed by the choice of recipes.

One question: How many ounces in a "large" bottle of ketchup?

Cora @ Cora Cooks said...

MtnLvrLakeLvr -
Use a 32 oz. bottle of ketchup, although a little more or less will not affect the overall goodness of the recipe. Hope you give it a try and you like it as much as we do!

Cora @ Cora Cooks said...

Deb,
I would agree that some foods have regional flavors, and some regions see their palates as more sophisticated than others. It's a shame though to eschew great flavor for fashionable trend. Not that I would consider the cuisines of Mediterranean, Middle Eastern or Asian cultures to be flashes-in-the-pan. I'm sure centuries of European and Asian peasants found comfort in their locally available foods, long before eating local became a trend. Who knows what will survive as our relatively young country develops its melting-pot cuisines over the next few centuries. Brunswick Stew would be a good choice though, in my humble opinion!

gfe--gluten free easily said...

Brunswick stew recipes can be so different. I haven't had one I didn't like yet though. Yours sounds and looks terrific!

Shirley

Cora @ Cora Cooks said...

Thanks gfe! I'm not sure it "looks" terrific, but the picture is there anyway. Let me know if you try it and like it.