Jack's Brunswick Stew

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When I first started making this I was a little leary because of the grinding, but as I built it the better it tasted and by the end it was yummy. I added more hot sauce to my bowl, but overall a really tasty stew. Thanks for a good recipe.

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I found that grinding the meat like this made a consistancy that was very unappealing. More mushy than I like. Made it a second time and I chopped most of the meat and ground the rest. Much better the second time. I also did not grind the corn. I like the texture of the corn in the stew when it is not ground.

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this is absolutely NOT Brunswick stew! Appearance, taste and texture were like baby food and not appealing. Traditional Brunswick is made with squirrel, although in this day chicken or rabbit is substituted. The meat and veggies should not be blended but left whole/chunky. You can find better recipes on the internet or in old cookbooks like my all time go-to cookbook, Gourmet Vol 1. It is an easy stew to make, but not this Trisha version, do not waste your time or money.

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The only difference between this Brunswick stew and the one my family has always made is the way Trisha prepares her meat. We've always kept the chicken shredded and bought pre-ground beef and pork. I really like the texture you get from putting all of the ingredients into the Food-Pro first, but I prefer to use both the light and dark meat from a whole chicken and keep it shredded for the texture.

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We live in Gray so our recipe is the same, best stew in the world!!!!!!