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. I went with the latter of the two recipes because it was a much quicker and simpler method. If I make it again, I'll certainly try the first one since it involves making your own stock.
I'm going to be completely frank with you. I was extremely hesitant to make this. I kept putting it off and waited to make it until the night before I was supposed to post it. It wasn't because I was afraid of my very first Daring Cooks challenge, oh no. It's because I have this serious obsession with corn being mixed into things. I used to never be this way, but now, just the thought of corn being mixed with stuff makes me shudder. Corn and I used to be the best of friends. Now it's all I can do to even eat it (sorry, mom, I'm not sure where it came from or when, I just don't like corn anymore). Anyway, I'm glad I did make the stew though. Even though I wasn't crazy about it, hubby went back for not one but two more bowls of the stuff. Said something like, "This is my ratatouille, takes me back to my childhood." He started to get up for a fourth bowl, but then I mentioned wanting ice cream and he backed away from the stock pot and grabbed the keys. Needless to say, he's pretty excited about having all of the leftovers to himself, and I'm pretty excited that something I wasn't too happy to make was such a big hit. Enjoy!
Recipe by Virginia Ruritan Club
2 ½ lb TOTAL diced stewed chicken, turkey, and ham, with broth - yes, all three meats (we were told that we could make any changes such as vegetables we didn't like or switching out meats if we couldn't eat them; all I did was halved the recipe)
3 medium diced potatoes
2 medium ripe crushed tomatoes
2 medium diced onions
3 cups/ 689.76 grams / 24.228oz frozen corn
1 ½ cups / 344.88 grams / 12.114oz frozen lima beans (I also did not use the lima beans because neither of us would touch them)
4-5 strips crumbled bacon
½ stick / 4 tablespoons / ¼ cup / 56.94 grams / 2oz of butter
1 Tablespoon / 14.235 grams / .5 oz sugar
1 Tablespoon / 14.235 grams / .5 oz ‘Poultry Seasoning’
Dash of red pepper
2 diced carrots (optional)
- 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.