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Brunswick Stew - Forno Bravo Forum: The Wood-Fired Oven Community

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Brunswick Stew

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  • Brunswick Stew

    I've been making batches of this stew for years...ever since I went to Brunswick, GA!

    1 3# chicken
    1 lb lean pork
    1 lb lean beef
    3 medium onions, chopped
    salt and pepper to taste

    Place meats in a large pot and cover with water then boil for several hours until the chicken falls off the bone and the meats can be shredded. This is something you can do with multiple dishes in the WFO, taking each meat out as it was done.

    Cool, remove fat and shred the meats and return to the stock.

    In a large container now add:

    4 cans tomatoes
    5 T worcheshire sauce
    1 1/2 bottles ketchup (I use Tomatoe paste, garlic pdr, vinegar and brown sugar)
    1 T tabasco sauce
    3 bay leaves
    1/2 bottle chili sauce
    1/2 t dry mustard
    1/2 stick butter

    Cook this for 1 hour, periodically stirring to prevent sticking

    Add:

    3 T vinegar
    2 cans butter beans
    2 cans creamed corn
    1 can small english peas
    3 small diced potatoes
    box of frozen okra (optional)

    Cook slowly until thick and potatoes are done.

    A nice tasty stew....It freezes well too!
    Sharing life's positives and loving the slow food lane
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