Brunswick Stew Recipe
The brunswick stew is usually a chicken and vegetables prepared with available veggies. This brunswick stew recipe is flavored with basil, parsley and bayleaf. Cooked along with beef bones, ham and squirrel meat, this brunswick stew is almost like a country fare and very filling.
Ingredients
| Two 3 pound chickens, cut in pieces | ||
| Tomatoes | 4 Cup (16 tbs), skinned | |
| 2 pounds shin bone of beef or veal | ||
| 2 cups celery with tops chopped | ||
| 1 ham bone from baked Virginia or country ham | ||
| 2 cups butter beans or small green Lima beans | ||
| 1 squirrel, cut in pieces | ||
| Corn | 4 Cup (16 tbs) | |
| Water | 3 Quart | |
| Sugar | 1/2 Cup (16 tbs) | |
| Butter | 1/2 Cup (16 tbs) | |
| Bay Leaf | 1 | |
| 1 pod red pepper, crushed | ||
| Basil | 1 Teaspoon | |
| 1 teaspoon coarse black pepper | ||
| Parsley | 2 Tablespoon, chopped | |
| 4 large potatoes, pared and boiled until tender | ||
| Onions | 2 , sliced | |
Directions
Put chickens, beef or veal bone, ham bone, squirrel, water, sugar, bay leaf, basil, and parsley in a large soup kettle.
Cook over a low heat until meat is tender enough to fall from bones.
Remove meat from broth and cool.
To the broth add onions, tomatoes, celery, and beans.
Continue cooking slowly until beans are tender.
Stir frequently.
Remove meat from bones and cut into pieces.
Add to stew, then add corn.
Simmer for 10 minutes, then stir in butter, red pepper pod, and black pepper.
Add salt to taste.
Work potatoes through a ricer or blend in an electric blender and stir into stew.
Stir constantly for 15 minutes or until mixture is the consistency of mush.
Cook over a low heat until meat is tender enough to fall from bones.
Remove meat from broth and cool.
To the broth add onions, tomatoes, celery, and beans.
Continue cooking slowly until beans are tender.
Stir frequently.
Remove meat from bones and cut into pieces.
Add to stew, then add corn.
Simmer for 10 minutes, then stir in butter, red pepper pod, and black pepper.
Add salt to taste.
Work potatoes through a ricer or blend in an electric blender and stir into stew.
Stir constantly for 15 minutes or until mixture is the consistency of mush.
Chef
