My boyfriend was unfamiliar with this dish, as was I before I went to college at The University of Georgia. (Ahem, go dawgs.) What I discovered to be true about Brunswick Stew is that there is no standard recipe - no commandments to stick to whatsoever. It's just an excuse for a Ma-and-Pop barbecue shop in the deep south to make use of the previous days remaining barbecue and sauce. That being said, I also had many versions of Brunswick Stew when there was no barbecued meat at all. Instead, the restaurant would use ground beef, which I happened to prefer. I've used veggies that are pretty common to Brunswick Stew except for corn (which you can easily throw in) and decided to forgo any use of barbecue sauce since I tend to prefer my stew a little more savory than sweet. I topped the stew with a biscuit to add the dish's southern charm...and to sop up every last bit of the sauce. I can't imagine eating this any other way. —theicp
four to six
Lb. Ground beef
Yellow onion, finely chopped
Cloves garlic, minced
c. Matchstick or shredded carrots
Yellow pepper, seeded and chopped
c. Chopped tomatoes with juices
c. Cooked lima beans
T. Worcestershire sauce
T. Red wine vinegar
oz. (4 T) Cream cheese, room temperature
T. Parsley, chopped
Kosher salt & pepper
c. Beef stock
In This Recipe
Brown the ground beef in a large Dutch oven over medium high heat. Once the beef has browned, add the onions, garlic, carrots, chopped yellow peppers, and tomatoes.
Next, add the beef stock, Worcestershire sauce, Dijon, red wine vinegar, ketchup, and cooked lima beans. Give the stew a quick stir to ensure everything has been properly mixed together.
Then, stir in the butter, cream cheese, and the flour. Add the flour one tablespoon at a time to ensure that the flour has been properly absorbed by the soup.
Simmer the soup for about 20 minutes, stirring occasionally. Serve immediately, sprinkling a little parsley or crushed red pepper over the top and dunking a few biscuits in the stew, as well.