Daring Cooks' Challenge April 2010: Brunswick Stew

The 2010 April Daring Cooks challenge was hosted by Wolf of Wolf’s Den. She chose to challenge Daring Cooks to make Brunswick Stew. Wolf chose recipes for her challenge from The Lee Bros. Southern Cookbook by Matt Lee and Ted Lee, and from the Callaway, Virginia Ruritan Club.

For this Daring Cooks' challenge we were given a long recipe and a short recipe to follow, I chose the short recipe, with a few ingredients from the long recipe. I wanted a chunky stew; so I browned my meats prior to making the stew and I also changed a few ingredients to create a much spicier stew! I really enjoyed this challenge and it was simple but very interesting to make (once all the prep work was done). The stew was delicious and very spicy and my dinner guests were pretty pleased, especially since I happened to make it on Sunday afternoon, which was a blustery day here in Southern California.

 Adding my carrots and potatoes to the stew.

Almost done!

 Brunswick Stew

 Brunswick Stew Pot Pie

Chunky Brunswick Stew

Ingredients:

• 2 ½ lb (total) chicken and pork, diced and cooked (browned)
• 4 cups chicken broth
• 3 medium diced potatoes
• 1 14.5 ounce can crushed tomatoes
• 1 small onion, diced
• 1 garlic clove, peeled and finely minced
• 2 diced carrots
• 2 large chile gueros (sliced and roasted)
• 1 cup canned red kidney beans
• 1 cup canned white kidney beans
• 1 small can chipotle peppers, roughly chopped
• 4-5 strips crumbled cooked bacon
• ½ stick butter
• 1 Tablespoon sugar
• 1 Tablespoon poultry seasoning
• Dash of red pepper flakes
• Salt and pepper, to taste

Preparation:

In large stock pot or Dutch oven, mix all ingredients, except for the white and red kidney beans, heat until bubbly and hot. Add salt and pepper to taste. Cook until all vegetables are tender, then add white and red kidney beans. Serve hot.

Makes 10 servings.