<p>Okay, here’s my mother’s recipe, exactly as written. </p>
<p>Brunswick Stew</p>
<p>Cut up a large stewing hen and place in very large stockpot. Add 1.5 pounds cut up beef chuck, 2 pounds cut up pork, 2 quarts cold water, 2 Tb. salt, 1/2 tsp. whole black peppercorns and 1 tsp. crushed red pepper. Cover and cook slowly for 3 hours or until meat falls off bones. Throw away the bones.</p>
<p>Add 3 cups diced potatoes, 1 cup minced onion, 2 cups small frozen lima beans, 3 cans small white shoepeg corn, 2 cans tomatoes (the recipe doesn’t say what size can – I think I use 28 oz.), 1 tsp. black pepper, 2 cans tomato soup, 1 large bottle ketchup, Worcestershire sauce and Tabasco to taste.</p>
<p>Cook 2 hours more and stir often – don’t let it stick to the bottom of the pot.</p>
<p>This makes a great stew and the recipe is very adaptable. If anyone decides to make it, I’d appreciate it if you let me know how you liked it. :)</p>
<p>My father loved Brunswick Stew… of course, his version was made with squirrel. (He was born in 1908 and grew up in what was then rural Independence, Missouri.) I’ve never tried it, because I always assumed the squirrel was required. A quick google turned up recipes with quite a variety of meats, from squirrel to rabbit to venison to chicken and pork. The vegetables above seem to be the linking ingredient.</p>
<p>Until this thread I was unaware that people had New Year’s traditional foods. I did, however, make homemade ice cream in my new ice cream maker last night. Yum.</p>
<p>Food reference sources state that there are various regional recipes for Brunswick Stew that differ from place to place.</p>
<p>My Georgia grandmama’s Brunswick stew was chicken-based with chopped tomatoes, kernels of corn, fresh lima beans (frozen will do but not dried), onion, red pepper, hot sauce and lots of black pepper. For your broth you can use chicken broth or water. I used chicken broth and tomato juice in my recipe and some siracha hot chili sauce. Slow cooking over low heat is a must.</p>
<p>As for Black-eyed peas (actually a bean in appearance), they are plentiful in the north in supermarkets in metropolitan areas. It’s also one of the legumes that retain their quality of flavor in a can, so don’t dismay if you don’t find 'em dried at your particular grocer. Good national brands in a can are Lucks and Sylvia’s. Traditionally, southerners eat Black-eyed peas and Collard Greens for good luck in the New Year.</p>
<p>my-3-sons: I’m tickled that we had the same reaction to Julie and Julia! Our boeuf was also a big hit; my son wants to try cooking it when he goes back to college.</p>
dragonmom in 9 – have to disagree with you here. Gallo Pinto is only similar in that it involves beans and rice. I never cook GP with bacon – it is one of those delicious vegetarian dishes that everyone in my family will hoover. </p>
<p>Gallo Pinto consists only of a little onion cooked in vegetable oil, black beans, cooked rice, fresh cilantro and plenty of it, salt/pepper, and That-Secret-Ingredient-Costa-Ricans-Put-In-Every-Savory-Dish. </p>
<p>Ticos sometimes eat Gallo Pinto 3 times a day: breakfast with a fried egg thrown on top, lunch with a chicken leg and refried beans on the side, and dinner with sour cream, more fresh cilantro, corn, and refried beans with chips.</p>
<p>Thanks for the tips about Brunswick Stew, all! I had never heard of it, and now we will be having it for dinner!</p>