Brunswick StewThe 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 have always been a bit fan of any sort of thick and chunky soup or stew so when I saw this was our challenge I was very excited to make a version I had never tried.
There were two recipes that we could choose from but I liked things about both of them so I decided to do a bit of a combination. The recipes called for rabbit and since I have no idea where I would even get rabbit I decided to substitute with something I knew I could get my hands on, beef. One of the recipes called for making your own stock and since I made stock for a previous challenge I didn’t really want to try and make stock again so I went with store bought stock.
Speaking of the stock, I have a bit of a problem when it comes to changing the protein in a dish but forgetting to change the stock to go along with it. So since the recipe called for chicken stock it wasn’t until I put it in that I realized I was cooking with beef and therefore I should have used beef stock. Thankfully all of the spices masked the chicken taste and it turned out pretty good.
Overall I can’t say it was one of my favourite stews and that could be in part to the whole stock issue, but it was still good. I think if I was to do it again I would try adding some new and exciting vegetables instead of the traditional ones found in a stew such as carrots, potatoes, onions, celery.
1/4 lb bacon, rough diced
2 Serrano stems trimmed, sliced, seeded, flattened
1 lb stew meat
1 Tablespoon sea salt for seasoning, plus extra to taste
4 cups Beef Broth
2 Bay leaves
2 large celery stalks
1 lb Yukon Gold potatoes peeled, rough diced
3/4 cups carrots chopped
1 1/2 cups onion chopped
1 cup frozen corn
1 14 ounce can mixed beans
1 14 ounce can diced tomatoes
1/8 cup red wine vinegar
Juice of 1 lemons
Tabasco sauce to taste
Fry bacon until crispy. Add all other ingredients and cook until vegetables are tender.