The Brunswick stew recipe sounded really delicious and I’ve never had Brunswick stew, but I don’t have the time in my day to babysit a stew for several hours. So, I used my slow cooker. I’m a full time working mom and I love to feed my family good wholesome food, but I don’t have a lot of time in my day to cook during the week. I gathered all the ingredients and tossed them into the slow cooker. The traditional method of making this recipe will be at the bottom of this post.
I got really nervous when I had very little room at the top of my slow cooker when I added my last ingredients. Luckily, everything fit! I cooked it on low for 8 hours. I used leg and thigh chicken pieces and left the bone and skin on while cooking. Thirty minutes before I was planning to serve dinner, I took the chicken out, removed the skin and bones and shredded the chicken. I also rolled the pieces of butter in flour and stirred them into the stew. The end result was just as the recipe said it would be, “most delicious”. My husband ate two full bowls and gave me wonderful compliments!
This recipe cost me just under $12 to make and it made way more than the 10 servings I estimated. You could easily feed 12 or more people with this recipe, making each serving less than $1 per person. I paired this with the Southern Biscuits that also won first prize in the same recipe contest run by The Baltimore Sun. The biscuits paired perfectly with this stew.
This is the prize winning recipe for meat stews in the contest run by The Baltimore Sun in 1911. It was submitted by Elene Russell of 824 North Carrolton Avenue.
Brunswick Stew. One chicken (4 pounds), 4 medium-sized potatoes, 1 pint of grated corn, 1/2 pound of lean ham, 1 tablespoonful of chopped parsley, 1 quart of tomatoes, 1 pint of very tender lima beans, 1 large onion, 1/4 pound of butter, 3 quarts of boiling water, salt and pepper to taste. Draw, singe and cut up all the chicken as for a fricassee. Put in a large saucepan with the boiling water, the onion sliced and ham cut into dice. Cover the saucepan and simmer gently for 1 1/2 hours. Then add the salt and tomatoes, peeled and sliced, the potatoes pared and cut into quarters, the corn, beans, parsley and pepper. Cover again and simmer 1 hour longer; then add the butter cut into bits and rolled in flour; stir 5 minutes over the fire and serve. Great care must be taken or the stew will scorch. Keep it over a moderate fire and stir frequently from the bottom of the saucepan. This stew, if properly prepared, is most delicious. It may be made in winter from canned vegetables; but, of course, is not so good.
Brunswick Stew - 1911 Prize Winner
- 1 whole chicken 4 pounds
- 4 medium potatoes pared and cut into quarters
- 1 pint corn grated
- 1/2 pound ham diced
- 1 tbsp parsley chopped
- 1 quart tomatoes peeled and sliced
- 1 pint lima beans very tender
- 1 large onion sliced
- 1/4 pound butter cut in bits and rolled in flour
- 3 quarts water boiling
- salt and pepper to taste
Draw, singe and cut up all the chicken as for a fricassee. Put in a large saucepan with the boiling water, the onion sliced and ham cut into dice. Cover the saucepan and simmer gently for 1 1/2 hours.
Then add the salt and tomatoes, peeled and sliced, the potatoes pared and cut into quarters, the corn, beans, parsley and pepper. Cover again and simmer 1 hour longer
Add the butter cut into bits and rolled in flour; stir 5 minutes over the fire and serve.