Monday, March 06, 2006

Brunswick Stew

I have recently come around to the side of Brunswick Stew lovers. For a long time, I thought it was a waste of stomach space that should be reserved for barbecue. But then I had it at work for a company luncheon and I was swayed to the other side. I asked for the recipe, and got a great one. Unfortunately it made 18 (18!) quarts so I had to kind of reduce it down. I have a giant slow cooker and used that, but you can use a large electric roaster or a big stockpot. This recipe makes 6 quarts.

Because my crock-pot is 6 quarts I had a little trouble stirring the stew, which wasn’t a big deal, it just meant the bowls were different at the bottom of the pot than the top.

But being able to prepare this means I can now make a big pot of it when I am expecting guests but not really sure how many or when they are coming.

If you make it for lunch I would start the night before or plan on waking up early in the morning. Obviously, leaving out one of these ingredients is not gonna kill the taste, but it is nice to have so many things in it cause it kind makes every bowl a surprise.

Ingredients:

½ to 1 lb chicken cooked (I pan fried two chicken thighs) chopped
1 lb beef cooked (I browned stew beef) chopped
1 lb pork cooked (I browned some breakfast sausage, but I guess leftover bbq is more traditional) chopped

1 can crushed tomatoes
2 cups ketchup
1 onion chopped
1 can diced potato
2 T. Worcestershire sauce
1 can pork & beans
1 can corn
1 can lima beans
1 can green beans
1 can mixed vegetables
1 cup uncooked rice (I used brown rice cause I had it on hand and it didn’t cook all the way. I’ll use white rice next time.)
1 T. chili powder
salt & pepper to taste
1 can june peas
1 can baked beans
1 can northern white beans
1 can butter beans

Combine, cook for 4 hours