Wednesday, April 14, 2010

The Daring Cooks #8 Brunswick Stew...

The 2010 April Daring Cooks challenge was hosted by Wolf of Wolf’s Den. She chose to challenge Daring Cooks to make Brunswick Stew. Wolf chose recipes for her challenge from The Lee Bros. Southern Cookbook by Matt Lee and Ted Lee, and from the Callaway, Virginia Ruritan Club.

There were two ways of doing this month's challenge. First one long and time consuming (none of which I had this month...) and second one. If you want the full recipe of the first long version, and also see how my DC fellows done this month's challenge please pop in to The Daring Kitchen.



How to make it...

Recipe Two, The Short Way:
This version goes on the assumption that you already have cooked your meats and have broth on hand. This was also my first experience with eating Brunswick stew. It’s got more of a tomato base, has larger, chunkier vegetables, but is just as wonderful as recipe one. However, it is a lot quicker to make than the first recipe.
Brunswick Stew recipe from the Callaway, Va Ruritan Club, served yearly at the Blue Ridge Folklife Festival in Ferrum, Va.

Ingredients:
Serves about 10
- 2 1/2 lb TOTAL diced stewed chicken, turkey, and ham, with broth - yes, all three meats
- 3 medium diced potatoes
- 2 medium ripe crushed tomatoes
- 2 medium diced onions
- 3 cups frozen corn
- 1 1/2 cups frozen lima beans
- 4-5 strips crumbled bacon
- 1/2 stick of butter
- 1 tablespoon sugar
- 1 tablespoon ‘Poultry Seasoning’
- dash of red pepper
- 2 diced carrots (optional)
- tomato juice



In large stock pot or Dutch Oven, mix all ingredients, heat until bubbly and hot. Add salt and pepper to taste. Add tomato juice as desired. Cook until all vegetables are tender. Serve hot.

Anula's notes:
- I used only beef and chicken meat as I couldn't get rabbit
- mine had carrots, mixed beans and sweet corn
- I served mine Brunswick Stew with potato pancakes for which you can find recipe HERE.

Smacznego!

18 comments:

  1. it looks amazing I love it. great work on this months challenge.

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  2. Potato pancakes sound like a great way to enjoy brunswick stew. Great job!

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  3. Lovely! Must have been delicious with potato pancakes too...

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  4. Looks great!! So colorful. And those potato pancakes look YUMMY. Awesome job on the challenge.

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  5. Thanks for stopping by my blog. Looks like version 2 of the stew turned out just as well as the long version!

    Love your blog - the layout is so pretty.

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  6. Hey we used the same veggies hehe. love the pancakes! Looks great

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  7. You have done a fabulous job on this challenge I love the idea of the potato pancakes they would of gone down a treat with this delicious looking stew. Cheers from Audax in Sydney Australia.

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  8. Looks so yummy, and the pairing with the pancakes is a wonderful idea. Great job!

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  9. Wonderful job! Lovely colors on yours!

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  10. Nice job. THe plate of food looks very yummy.

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  11. This looks great, I love the idea of potato pancakes to go with it :) kn

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  12. Great idea to serve it with potato pancakes. They look so crispy and delicious!

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  13. I like the side of potato pancakes. I was playing around with an Indonesian style corn fritter but those ended up somewhere else.

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  14. Your version looks great! Nice looking photos :)

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  15. I like the colors! I'm thinking of trying recipe 2 as well. That potato pancake is a great idea!

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  16. Your stew looks amazing alongside the potato pancakes!

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  17. Oh wow, your stew is a work of art and a tasty one at that..especially with potato pancakes. What a fantastic and yummy idea as an accoutrement!

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  18. Delicious looking stew. The potato pancakes look like a wonderful addition too.

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Thank you for taking your time and leaving a comment. It means a lot!
Pozdrawiam, Anula.