Brunswick Stew


  • Leftover pork, beef, chicken (enough to make 3 to 4 cups of meat) (note: the original recipe called for squirrel, rabbit, venison)
  • 2 cans tomatoes (14-16 oz each)
  • 1 can whole kernel yellow corn
  • 2 large or 3 medium Idaho potatoes
  • 2 medium onion (Granny didn’t use Vidalias, but I sure do!)
  • 1 can baby lima beans (14 to 16 oz)
  • 2 Tbsp cider vinegar
  • salt & pepper to taste
  1. Grind meat, potatoes & onions
  2. In large pot, put tomatoes, corn, lima beans (including all the juices – excess liquid can be reduced if you feel there is too much) and vinegar. Add meat, potatoes and onions. Bring slowly to a light boil, stirring regularly
  3. Reduce heat and simmer, stirring occasionally for at least an hour
  4. This dish gets better when reheated the next day
  5. Serve with crackers or cornbread and buttermilk


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