Brunswick Stew

I LOVE LOVE LOVE the fall and one of the things that I love about it is that you can get Brunswick Stew, YUMMY!!

Well since I love it so much, I decided to embark in finding a recipe and there are TONS of them all different in one aspect or another. Finally I found one for Va Brunswick Stew (what makes Va Brunswick Stew different is that it has okra in it). So I ended up combining 2 recipes to get one that suited me. So I made it the other night and it was a HUGE pot full, that only got 2 bowls ate out of it. My husband does not like soups and stews and our son seems to be taking after him in that aspect. But Harleyann loved it and so did I, although I think that I will add more tomatoes next time.

The recipe I used is as follows:
Brunswick Stew:
2 whole chickens, cut into pieces

Boil in large stock pot with just enough water to cover chicken. Bring to a boil, reduce heat to low, cover and simmer for 2 hours. Remove chicken and let set till cool enough to handle. Once chicken is cool enough turn stock back on and bring to a boil, reduce to low, shred chicken and put into stock. Add:

6 large potatoes, diced
2 large bags of Lima beans
2 large bags of corn
1 bag of cut okra
2 large cans whole tomatoes, roughly chopped (i poured the juice into the stew)


and simmer for 20 minutes. Add:
 
1 cup of ketchup
3 Tbsp brown sugar
1 1/2 Tbsp Worcestershire sauce
1 stick of butter
2 Tbsp vinegar (I used red wine vinegar)
Salt and pepper to taste.
 
Cover and simmer for 2 hours or longer, stirring occasionally.
 
It turned out great, just really needs more tomatoes if you ask me.