Brunswick Stew

Name: Brunswick Stew
Yield: makes 5 1/2 to 6 quarts/ serves 16 to 20
Ingredients: One 3 1/2- to 4-pound chicken; 4 bay leaves; 6 quarts cold water; Sea salt and freshly ground black pepper; 2 tablespoons olive oil; 2 tablespoons unsalted butter; 2 pounds beef stew meat, cut into 1-inch chunks; 2 pounds pork butt, cut into 1-inch chunks; 2 onions, chopped, skins and trimmings reserved; 4 celery stalks, chopped, leaves reserved; 4 carrots, chopped, peels and trimmings reserved; One 28-ounce can diced tomatoes and their juice; 1/2 cup ketchup; 1/4 cup Worcestershire sauce; 2 teaspoons crushed red pepper flakes; 3 large potatoes (about 1 1/2 pounds), peeled and chopped; 4 cups fresh or frozen corn kernels (about 1 pound); 4 cups fresh or frozen butter beans or lima beans (about 1 pound); Hot sauce, for serving

December 14, 2011

Rich and meaty Brunswick stew is a true Southern classic. This streamlined rendition of my mom’s perfect version makes a huge amount of food—but to my thinking, that’s the point of stew. It tastes even better the next day, so it’s a great make-ahead meal if you are planning to have weekend visitors or feed a big crowd. You can also pop some in the freezer for a quick-fix weeknight supper another time.

Recipe notes

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