Author Topic: Looking For Brunswick Stew Recipe  (Read 2940 times)

Offline smokerator

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Looking For Brunswick Stew Recipe
« on: October 21, 2013, 04:45:08 pm »
Does anyone have or know of a good brunswick stew recipe?

Thanks,
Mike aka Smokerator

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Offline Ka Honu

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Re: Looking For Brunswick Stew Recipe
« Reply #1 on: October 21, 2013, 05:30:23 pm »
Search the forum for "Brunswick stew" - there are several threads which contain recipes and suggestions.


Offline Wildcat

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Re: Looking For Brunswick Stew Recipe
« Reply #3 on: October 21, 2013, 06:28:06 pm »
There are many recipes for Brunswick Stew but very few are the true Brunswick Stew. It should have a minimum of 3 kinds of meat, corn, potatoes, tomatoes, and sometimes a few other things. With the final product you should not be able to look at it and determine what is in it. It needs to be either cooked down to a mush or run through a blender. The consistency should be very thick and when chilled usually will not run out of its container when held temporarily upside down. Most "stews" that I have seen other than in northern GA, SC, NC, and TN have essentially been soup (usually beef). Here in my neck of the woods they call chucks of beef, potatoes, carrots, and some tomatoes Brunswick Stew. Not! Brunswick Stew was invented to dispose of left overs without wasting food. The combination of beef, chicken, and pork seems to be in most of the good recipes. I have also tasted some good stews with venison, rabbit, squirrel, quail, dove, pheasant and even duck. They are all good when prepared properly. Hot sauce is also an important factor in Brunswick Stew. My wife and I have been trying to nail down a good basic recipe, but so far our experiments have been lacking, although relatively good.
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beefmann

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Re: Looking For Brunswick Stew Recipe
« Reply #4 on: October 22, 2013, 05:30:05 am »
There are many recipes for Brunswick Stew but very few are the true Brunswick Stew. It should have a minimum of 3 kinds of meat, corn, potatoes, tomatoes, and sometimes a few other things. With the final product you should not be able to look at it and determine what is in it. It needs to be either cooked down to a mush or run through a blender. The consistency should be very thick and when chilled usually will not run out of its container when held temporarily upside down. Most "stews" that I have seen other than in northern GA, SC, NC, and TN have essentially been soup (usually beef). Here in my neck of the woods they call chucks of beef, potatoes, carrots, and some tomatoes Brunswick Stew. Not! Brunswick Stew was invented to dispose of left overs without wasting food. The combination of beef, chicken, and pork seems to be in most of the good recipes. I have also tasted some good stews with venison, rabbit, squirrel, quail, dove, pheasant and even duck. They are all good when prepared properly. Hot sauce is also an important factor in Brunswick Stew. My wife and I have been trying to nail down a good basic recipe, but so far our experiments have been lacking, although relatively good.

good to  know might have to give this some thought and try making a  beefman version