Freezing for the winter: Brunswick Stew

[rangerdog]

Tonight I have simmering a 3 gallon batch of Brunswick Stew. I freeze it in quart containers and we have it all winter although some will get eaten at Thanksgiving and some will be given away it is an annual treat. For those who do not know:

The original Brunswick Stew, according to Brunswick County historians, was created in 1828 by a black chef, “Uncle” Jimmy Matthews. As the story goes, Dr. Creed Haskings, of Mount Donum on the Nottoway River and a member of the Virginia State Legislature for a number of years, took several friends on a hunting expedition. While the group hunted, Jimmy Matthews, Dr. Haskin’s camp cook, hunted squirrel for the evening meal. Matthews slowly stewed the squirrels with butter, onions, stale bread and seasoning in a large iron pot. While the hunting party returned they were reluctant to try the new, thick concoction but, one taste convinced them to ask for more.
Since that time, Brunswick Stew has been prepared by many different stew masters and they continue to produce large batches of the “Virginia ambrosia” for church functions, local fund raisers, family reunions, and political rallies. While Jimmy Matthews’ recipe for Brunswick Stew has varied through the years - chicken has been substituted for squirrel and vegetables have been added - the exceptional taste and commitment to quality has never been lost.

First the sauce:
In a 2 quart sauce pan, over low heat, melt ¼ cup of butter then add:
1¾ cups Catsup
¼ cup French's Yellow Mustard
¼ cup white vinegar

Blend until smooth, then add:
½ tablespoon chopped garlic
1 teaspoon coarse ground black pepper
½ teaspoon crushed red pepper
½ oz. Liquid Smoke
1 oz. Worcestershire Sauce
1 oz. Crystal Hot Sauce or ½ oz. Tabasco
½ tablespoon fresh lemon juice

Blend until smooth, then add:
¼ cup dark brown sugar
Stir constantly, increase heat to simmer (DO NOT BOIL) for approx. 10 minutes.
Makes approx. 3½ cups of sauce (set aside - to be added later).


Then The Stew:
In a 2 gallon pot, over low heat melt ¼ lb of butter then add:
3 cups small diced potatoes
1 cup small diced onion
2 14½ oz. cans of chicken broth
1 lb baked shredded chicken (white and dark)
8-10 oz. smoked pork

Bring to a rolling boil, stirring until potatoes are near done, then add:
1 8 oz frozen early peas
2 14½ oz. cans stewed tomatoes - (chop tomatoes, add liquid to the stew pot)
The prepared sauce
1 16 ozfrozen baby lima beans
¼ cup Liquid Smoke
1 14½ oz. can creamed corn
Slow simmer for 2 hours

Yields 1 gallon

[jw]

That's a great tradition, RD.

What's ½ oz. Liquid Smoke? This stuff? Never seen it used before over here.

[Jay Tea]

Originally Posted by jw

That's a great tradition, RD.

What's ½ oz. Liquid Smoke? This stuff? Never seen it used before over here.

It's an interesting flavour but not one i'd seek to add to much. I like smoked foods, like fish and bacon, but I don't want that flavour it anything that hasn't actually been cured, unless it's a BBQ sauce or something or rangerdog's stew, which looks pretty tasty.

[Squishy0405]

Would venison work instead of squirrel?

It sounds delish, but I would have to try it (so I know what to expect) before attempting to make it myself.

[rangerdog]

Originally Posted by Squishy0405

Would venison work instead of squirrel?

It sounds delish, but I would have to try it (so I know what to expect) before attempting to make it myself.

I would love to feed you some!

[DawnStorm]

Sounds like a lot of work, but worth it. For those who don't like/don't eat pork, you could substitute beef or maybe beef sausage.