Dad’s Brunswick Stew

After dad’s services, the family came back to the house and enjoyed a meal catered by the wonderful Big Woody’s Barbecue. Dad loved that food, so everything was carefully chosen according to his likes – smoked brisket, green beans, corn on the cob (What Woody does to corn on the cob is nothing short of ambrosial.), cole slaw, and potato salad; local food from a family business, with Jilly’s (also local) Cupcakes for dessert. I had brisket left over, and, after enjoying it for an additional day, decided to turn it into Brunswick Stew (something also offered by Big Woody’s, but only seasonally).

Traditionally Brunswick Stew has a variety of meats including chicken and pork along with the beef, with okra and lima beans as part of the combination of vegetables. Here, I used what I had leftover (and you can too) to make this delicious stew. It can be made in a Dutch oven, but the flavors tend to mingle so nicely when prepared in a slow cooker. 

Dad’s Brunswick Stew

1 large yellow onion, chopped

2 ribs celery, chopped

1 green bell pepper, seeded and chopped

2 14.5-oz. cans petite diced tomatoes, undrained

1 14.75-oz. can cream-style corn

1 cup frozen corn

1 can cannellini beans

1 16-oz. bag frozen mixed vegetables

½ cup ketchup

¼ cup hickory barbeque sauce

½ cup Jack Daniels whiskey

¼ cup cider vinegar

1 tsp. Creole seasoning

1½ - 2 pounds leftover brisket, broken into bite-size pieces

Salt and pepper, to taste

Hot sauce, to taste

Place all ingredients, in the order listed, into a crockpot and cook on low for 6-8 hours. Season to taste, and serve with corn bread.

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An equally easy and wonderfully delicious stew is this Dead Guy Stew, flavored with Rogue’s Dead Guy Ale. So good!

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