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.

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.