Southern Classic: BRUNSWICK STEW
Slightly sweet, slightly tangy, full of flavor...
5 strips bacon, well cooked, crumbled.
1 skinless chicken breast, bone in preferred
4 oz pork.. loin, chop, etc
1 med onion, chopped
2 stalks celery, chopped
1 med red or yellow bell pepper, chopped
4 small carrots, sliced
3 cloves garlic, minced
1 can diced tomatoes, drained
1 can diced potatoes or equivalent
2-3 cups chicken broth
1 bay leaf
1 10oz package frozen EACH: okra, corn, lima beans
3 TBSP BBQ Sauce
1 TBSP Ketchup
2 TBSP Vinegar
3 TBSP Worchestershire sauce
1 TBSP Brown Sugar (2 if you dont have molasses)
1 TBSP Molasses
1 TBSP or to taste Hot sauce.. Frank's!
1 Beef bullion cube
Fry the bacon in a medium stock pot, remove and remove all but 2 TBSP grease.
Brown the chicken and pork well, remove.
Saute the onion, pepper, celery, carrots for a few minutes, add the garlic for 2 more minutes.
Add the broth, tomatoes, bay, and other flavorings but not the frozen veggies.
Return the meats to the pot, heat to slow simmer. It is preferred if your liquids just barely cover the meat... this is a thick stew.
Cover and forget about it for about an hour and a half. Remove meats, let cool, and shred with a couple of forks. Return meat to the pot, add the frozen veggies. Heat to a simmer, let cook for half an hour or so, lid off.
Use a hand blender, blender or food processor to puree a couple of cups, to thicken the stew, or simmer till very thick.
(traditionally made with squirrel!)
(great for leftovers. the stew below has a cup of refried beans, cup of Spanish rice and the potato as some leftover hashbrowns in it).
(What kind of BBQ sauce? Well, I used Cattleman's, but any would probably work.)