Mother Earth Living

Southern Brunswick Stew Recipe

This Southern Brunswick Stew recipe, a traditional favorite for large get-togethers, is chock full of hearty meats and vegetables.
By James Villa
February 2012 Web
Add to My MSN

Okra, corn and chile make Southern Brunswick Stew a vibrant, colorful soup.
Photo Courtesy Oxmoor House
Slideshow


Content Tools

Related Content

Herbal Travels: Visiting the Château de Villandry and Admiring Kitchen Gardens

Fond memories of an anniversary trip to France and the beautiful Chateau de Villandry inspires the L...

Book Review: Healthy Soup Cookbook

KC has got her hands on another great cookbook: The Culinary Institute of America: The New Book of S...

Casa Neverlandia: Fun With Green Building

A wonderful, whimsical Austin eco-remodel is the playful expression of two highly creative minds.

Vegan Iron Sources

Ward off iron-deficiency anemia by eating a healthy supply of iron-rich vegan foods.

Brunswick Stew is a traditional Southern dish that dates back centuries. Although there is much debate over its origins, as well as the correct ingredients, it is well agreed that a heavy cast iron pot is the only acceptable vessel for this meat-and-vegetable stew. This Southern Brunswick Stew recipe, courtesy of cookbook author James Villa, is excerpted from The Lodge Cast Iron Cookbook (Oxmoor House, 2012).

Southern Brunswick Stew Recipe

serves 8 to 10 

4 bacon slices
1/4 cup vegetable oil
1 (6-pound) chicken, cut into 8 pieces
2 medium onions, chopped
2 celery ribs (with leaves), chopped
1 carrot, chopped
1 medium smoked ham hock, trimmed
3 large ripe tomatoes, chopped and juices reserved
1 small dried red chile, seeded and minced
1 tablespoon Worcestershire sauce
1 teaspoon paprika
Salt and freshly ground black pepper
1 1/2 cups fresh or frozen corn kernels
1 1/2 cups fresh or frozen sliced okra
1 1/2 cups fresh or frozen baby lima beans
1 1/2 cups mashed cooked potatoes (optional)

1. Place a large cast iron Dutch oven over medium-high heat. Add the bacon and cook until crisp. Remove to paper towels to drain, reserving drippings in skillet; crumble the bacon and set aside.

2. Add the oil to the bacon drippings in the pan and heat over medium-high heat. Add the chicken, brown on all sides and transfer to a platter. Reduce the heat to medium and add the onions, celery, and carrot; cook 5 to 8 minutes, stirring occasionally.

3. Return the chicken to the pan and add the ham hock, tomatoes with juices, chile, Worcestershire, paprika, and salt and pepper to taste. Add enough water to cover the ingredients by 1 inch and stir. Bring to a steady simmer, skimming any scum off the surface; cover and cook slowly until the chicken is very tender, 2 1/2 to 3 hours. Skim any excess fat from top.

4. Using a slotted spoon, transfer the chicken and ham hock to the platter; when cool enough to handle, remove and discard the bones and any skin. Shred the meats and return to the pan. Add the corn, okra, lima beans, and reserved bacon. Simmer, uncovered, about 1 hour, stirring every 10 minutes for the first half-hour and then frequently, to prevent the ingredients from scorching on the bottom of the pan.

5. Add the mashed potatoes, if desired, and cook, stirring, until the stew is thickened, about 15 minutes. Taste and, if necessary, adjust the seasoning. Ladle the stew into large soup bowls.

More Recipes from The Lodge Cast Iron Cookbook: 

Roasted Corn Pudding 

Seasonal Breakfast Frittata 

This excerpt has been reprinted with permission from The Lodge Cast Iron Cookbook, published by Oxmoor House, 2012. 








Post a comment below.

 


MY COMMUNITY
no image
valerykenery
8/29/2014 12:04:10 AM
no image
HarvestRight
8/21/2014 5:22:39 PM
no image
NatureHillsNursery
8/20/2014 10:03:07 AM
no image
NatureHillsNursery
8/20/2014 9:59:22 AM
no image
NatureHillsNursery
8/20/2014 9:30:07 AM
no image
melisastarr
8/19/2014 12:57:22 PM
no image
Peggy McMahan
8/18/2014 11:29:51 AM






Subscribe today and save 58%

First Name: *
Last Name: *
Address: *
City: *
State/Province: *
Zip/Postal Code:*
Country:
Email:*
(* indicates a required item)
Canadian subs: 1 year, (includes postage & GST). Foreign subs: 1 year, . U.S. funds.
Canadian Subscribers - Click Here
Non US and Canadian Subscribers - Click Here

Subscribe to Mother Earth Living!

Welcome to Mother Earth Living, the authority on green lifestyle and design. Each issue of Mother Earth Living features advice to create naturally healthy and nontoxic homes for yourself and your loved ones. With Mother Earth Living by your side, you’ll discover all the best and latest information you want on choosing natural remedies and practicing preventive medicine; cooking with a nutritious and whole-food focus; creating a nontoxic home; and gardening for food, wellness and enjoyment. Subscribe to Mother Earth Living today to get inspired on the art of living wisely and living well.

Save Money & a Few Trees!

Pay now with a credit card and take advantage of our earth-friendly automatic renewal savings plan. You’ll save an additional $5 and get six issues of Mother Earth Living for just $14.95! (Offer valid only in the U.S.)

Or, choose Bill Me and pay just $19.95.