I truly wish I had paid more
attention to Mama’s cooking when I was younger.
She was one of those kitchen maestros who could just toss in a bit of this
and a pinch of that to make something supremely yummy. Me? I
need details, man; give me a fully annotated step-by-step recipe to follow.
My big sister JoAnn is the only one
of us to pick up on Mama’s cooking skills (she told me to say that) and she is an excellent cook in her
own right, with lasagna and quiche as her specialties (she didn't tell me to say that). Thank goodness JoAnn moved beyond the ghoulish goulash she used to make every Saturday when were younger. She had learned to make that in home ec and was quite pleased with her ability to feed her younger (and often ungrateful) siblings. In later years when she and Mama cooked together, our taste buds
were always in for a treat.
For years I
badgered JoAnn to write up Mama’s recipe for Brunswick Stew so I could attempt it. Thankfully, just a few months before Mama
died, she and JoAnn spent a day cooking together. While Mama created her legendary stew, JoAnn
measured and wrote. Here is what they came
up with. I hope you enjoy it as much as
we have!
Mary
Lue’s Brunswick Stew
3 lbs Boston Butt, roasted or cooked
slowly in crockpot until tender
3 lbs Stew Beef, cooked; save broth
3 cans stewed tomatoes
4 large potatoes, diced
1 large onion, diced
1 can cream corn
2 cans whole corn
1 can tomato sauce
1 bottle ketchup (use ½ to 1 bottle)
2 tble Tobasco sauce
Salt, Pepper, Garlic & Hot Sauce
to taste
Mix all ingredients except corn in a
big pot. Simmer about 2 hours until
done.
Add seasonings to taste.
Add corn the last 30-45 minutes of
cooking to prevent sticking.
Have extra beef broth on hand if you
need to thin the stew.
Stir frequently to prevent sticking.
This should make about 2 gallons of
wonderfully delicious stew.
Note: We use frozen
veggies because they have less sodium.
We also like to add Lima Beans. You can also add more onions, potatoes,
or tomatoes to taste, as desired.
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