Quote:
Originally Posted by citcapp
Rocketraider, ok where is the recipe for the stew. Us Northwesterners don't know what your talking about. Not fair  |
I had to go dig it out of some of Mama's stuff, and I cannot find a version of the recipe that will make less than 25 gallons of it- like I said, churches, fire departments, civic groups etc make it in quantity as a fundraiser, and starting about end of September every year, first cool snap, there will be several stews cooking every Saturday. It freezes real well though, so you can have it about any time you feel like it. Properly made, you can eat it with a fork. Runny stew is a sign of poor preparation or not cooking it long enough. You'll have to divide the recipe for smaller quantities yourself!
Lot of these groups own large stew pots and gas cooking rigs, but I think the best is still made in a black cast iron wash pot and cooked over wood. I'll defer to gas in the interest of even and constant heat, though you can control temperature by moving wood around under the stew pot. Forgot to mention it's usually cooked outside unless a group has its own "stew shed".
Aight- here's Cap'n Alfred Buckner's Brunswick Stew recipe, passed down to me thru my Mama, Mae Buckner Williamson, and still used by the two little Methodist churches my family was affiliated with. Even though most is pre-ordered, these church stews always sell out. Most local papers will run an announcement free of charge.
For 25 gallons of Brunswick Stew:
5 whole chickens (20-25 lbs) precooked, debone and remove skin, save broth.
20 lb good stew beef, cut in small cubes and precooked
25 lb potatoes, peeled and diced
5 gallons tomatoes
3 gallons creamed corn
5 gallons butterbeans (lima beans)
1/2 gallon tomato paste
10-12 lb onions, peeled and cut up
3-1/2 lb margarine
1/2 lb salt
1/8 lb black pepper, or to taste. Mix proportionately with crushed red pepper if desired.
1-1/4 lb sugar
Start the stew with 1/4 to 1/3 pot full of cold water. Bring to a boil, add the potatoes and cook about 1 hour, stirring constantly.
Constant stirring is the key to stew, so it won't stick to the pot or burn. A wooden stew paddle is a great help here. An unfinished boat paddle can be used. No varnish or paint- bare wood, seasoned with a little cooking oil or grease prior to using.
Add the beans, tomatoes, meat and chicken stock, and cook 2-1/2 hours, still stirring at a low boil.
Add onions and seasonings, cook 1 more hour as above.
Add corn, margarine, sugar and tomato paste. Cook 1 hour or until stew is desired thickness.
Stir it!
Once it's done, serve immediately. What doesn't get eaten right off, allow to cool a bit and put it in quart containers. If planning to freeze, allow it to cool enough to safely put it in the refrigerator. Refrigerate overnight, then put it in the freezer.*You can get gallon cans of vegetables at some grocery stores, or at a local restaurant supply house. You can also get the quart styrofoam containers there.
As you see, it's kinda time-intensive, and there's some pre-preparation involved with the meat, potatoes and onions, usually done the night before. The meat will cook down to shreds, or you can shred it before putting it in the pot if you like.
Mighty fine eats, and good with saltine crackers or loaf bread. Real good on a cold day.