My mother grew up on a farm in rural N.C. Every five years or so, her family, including in-laws, would gather for a huge family reunion. I don’t recall everything from those reunions, but I do remember the huge cast iron caldron filled with N.C. Brunswick stew, cooked long and lovingly over an open fire for days. I loved (and still do) that delicious stew, served with cornbread and iced tea. This is my attempt to recreate that tasty stew, pared down just a tad since I don’t feed a cast of thousands with this stew! It is an easy recipe, just requiring a little time to get everything cooked down just so. You can make a whole lot or just a little, depending on how much you want to have on hand. I try to make this recipe once a year, keeping a reserve in the freezer to last through the winter. Enjoy!
(To make less stew, use less amounts of meat. For example, Instead of a whole chicken, use chicken parts; instead of whole roasts, use pork chops, cheaper cuts of steak, etc. You can use lesser cuts of meat (or clean your freezer of frozen meat packages) since the whole recipe cooks for a long time to reduce the juices, meld the flavors, and tenderize the ingredients. Adjust the rest of the ingredients to fit the size of stew you plan to make. For ex., 1 tsp salt, pepper, etc. The above list of ingredients cooks well in a small to medium sized stock pot (my version of the cast iron caldron!)
1. Place all the meat into the stock pot with onion, salt and pepper. Cover with enough water to cover the meat. Cook over medium heat until all the meat falls off the bone. Using a slotted spoon, lift out all the meat to debone it and remove skin and cartilage. Discard the Bo es, etc. Then shred all the meat. Set aside.
2. Clean up the stock left in the pot. If any of the meat had excess fat, I will ladle out some ( not all) of the fat on top. Also, make sure to fish out stray bones, etc.
3. Add potatoes to the remaining stock along with the corn, baby limas and tomatoes and sugar.
4. Return the cleaned meat back to the stock pot with the vegetables. Stir well. Cover and simmer 2-3 hours, stirring occasionally until all the vegetables are tender. The stew will “cook down” as it bubbles away on the stove.
5. I don’t time how long the stew cooks. When it begins to have the right consistency of a good stew, dip up a sample and adjust salt and pepper to taste. Enjoy!
The stew is a meal unto itself, but goes well with biscuits, cornbread, or a nice crusty bread. Will keep in the freezer over the winter (if it lasts that long!)
The ingredients are simple. You don’t have to spend extra money for higher cost meat. It all cooks down to a nice, tender stew!
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Serving Size: 1 Serving (137g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 275 | ||
Calories from Fat: 171 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19g | 25 % | |
Saturated Fat 5.4g | 27 % | |
Monounsaturated Fat 7.9g | ||
Polyunsanturated Fat 4.1g | ||
Cholesterol 94.5mg | 29 % | |
Sodium 524.7mg | 18 % | |
Potassium 253.5mg | 7 % | |
Total Carbohydrate 1g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 0.8g | ||
Protein 23.6g | 34 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 275
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