The following Brunswick stew recipe is one that I make once in a while, mostly in the fall or winter when we have family get to together’s.
- 1 chicken
- 2-3 pounds lean pork
- 2 medium cans tomatoes
- 4 medium onions, chopped
- 1 medium can creamed corm (optional)
- 2 lemons, sliced
- 1/4 cup vinegar
- 1/2 stick butter (optional)
- Catsup and Worcestershire sauce
- Salt and pepper
Cook the chicken and pork together in salted water until the meat falls off the bones. Remove the meat and cut it into small pieces. Return the meat to about 1 quart of the unskimmed stock, add the tomatoes and onions, and cook until the onions are clear. Stir Often and then add the remaining ingredients and season to taste. Thicken with pieces of bread. The stew should have a shiny look.
This recipe should make 15 servings, but you can serve it over rice or potatoes to make it go further.
I often modify the recipe and don’t use the creamed corn, using regular corn instead. I prefer to leave the butter out because we don’t need the extra calories, but remember if you have canned butter during emergencies, you will need more calories. Camp Stew has many variations so you can add or subtract depending on what foods you have on hand. Camp Stew makes a lot of servings, you can eat it anytime, breakfast, lunch or dinner like our ancestors did. During emergencies, this would taste very good.