Nourishing Brunswick Stew
A meal so "nourishing," warm, and delicious it has to be called Nourishing Brunswick Stew. With so many variations of Brunswick Stew out there, this Weston A Price approved recipe is a real winner.
Ingredients
- 4 tbsp Butter, bacon grease, or olive oil, divided
- 1 3.5 - 4.5lb Boston butt, cut into 2-3" cubes
- ½ tbsp Salt
- ½ tsp Black pepper
- 5 cups Chicken stock or bone broth, divided
- 3 15oz cans of diced tomatoes
- 1 Medium onion, diced
- 6 Garlic cloves, minced
- 2 lbs Yukon gold potatoes, chopped
- 1 15oz can of corn, drained
- 1 12oz bag of frozen lima beans
- 2 tsp Salt
- 2 tsp Sucanat, Honey granules, or other sweetener
- 1 tsp Ground mustard
- 1 tsp Smoked paprika
- 1 cup BBQ sauce
Instructions
- Preheat oven to 325℉.
- Heat a large Dutch oven or heavy bottom pot over medium heat. Add 2 tablespoons of bacon grease, butter, or olive oil to coat the bottom of the pan. Add the Boston butt meat that's been cubed into pieces. Sprinkle with ½ tbsp of salt and ½ tsp of black pepper. Brown the sides of the meat, using tongs to turn. (This should only take about 2 minutes per side.)4 tbsp Butter, bacon grease, or olive oil, divided, 1 3.5 - 4.5lb Boston butt, cut into 2-3" cubes, ½ tbsp Salt, ½ tsp Black pepper
- Once the meat is browned, pour in 3 cups of stock and the 3 cans of diced tomatoes. Stir, cover, and place in preheated oven. Cook for 2 hours and then remove from the oven. (You can cook the meat the day before.*) Using tongs, pull the chunks of meat out and let cool.5 cups Chicken stock or bone broth, divided, 3 15oz cans of diced tomatoes
- In a second large pot, add the remaining grease (2 Tbsp) and diced onion. Cook over medium heat until soft, about 5 minutes, stirring to prevent sticking. Add garlic and stir until fragrant, about 1 minute. Then add the potatoes, corn, lima beans, and remaining stock (2 cups). Cover and cook 15 minutes.4 tbsp Butter, bacon grease, or olive oil, divided, 2 lbs Yukon gold potatoes, chopped, 1 Medium onion, diced, 6 Garlic cloves, minced, 1 15oz can of corn, drained, 1 12oz bag of frozen lima beans, 5 cups Chicken stock or bone broth, divided
- While the veggies cook, shred the meat and add it back into the pot with the tomatoes. Once the veggies are cooked, pour everything into the pot with the meat and tomatoes. Add in the remaining ingredients and stir well.2 tsp Salt, 2 tsp Sucanat, Honey granules, or other sweetener, 1 tsp Ground mustard, 1 tsp Smoked paprika, 1 cup BBQ sauce
- Simmer everything on medium low for 15-20 minutes to allow the flavors to meld. Serve it warm! We like it by itself or with some fresh, homemade cornbread. It will keep in the fridge for up to one week or it freezes really well for future meals.
Notes
*If you want to cook the meat the day before, just place the whole Dutch oven into your fridge once it's cooled to room temperature. The next day, you will need to warm it enough for the fat to melt so you can remove the meat.
Nutrition
Calories: 147kcalCarbohydrates: 20gProtein: 7gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 21mgSodium: 767mgPotassium: 495mgFiber: 2gSugar: 8gVitamin A: 227IUVitamin C: 16mgCalcium: 39mgIron: 2mg
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