Sunday, March 18, 2012

Easy Brunswick Stew--Elizabeth Craig

A very warm welcome home to Elizabeth!  We're thrilled to have her back today.  She has a new quilting series coming out in June.  I've had the honor of reading Quilt or Innocence, and it's wonderful.  You'll love the Southern women she writes about! 

And now -- Elizabeth!

Hi y’all! I’m excited to be back visiting at Mystery Lovers’ Kitchen today and catching up with all my friends! While I'm here, I think I'll pick up some more recipe ideas, too. :)

I thought I’d share a really easy and hearty version of Brunswick stew that I think you’re going to love. It’s one of those recipes that everyone in my family eats and it really fills them up on dreary winter days.

And, it also fills them up on warm spring days! Because we’ve been having a lot of those lately…but they enjoy the stew too much to take it off my rotation. :)

You can switch it up a little bit, too—you can use lima beans instead of green peas, for instance (limas make it much more of a traditional Brunswick stew…but I had green peas in the house, so that’s what’s thrown in!) The brown sugar gives it a wonderful sweet taste that
complements the other ingredients well.

Sometimes I’ll make it in the crockpot, too, and just leave the house while it cooks. That’s easy to do—just brown the meat beforehand, add all the ingredients, then set the pot to low for hours.

Tasty Brunswick Stew

1 lb. ground chuck 8 oz white chicken (I use the frozen,grilled chicken strips…defrost and chop)
1 cup pulled pork
1/2 chopped medium onion
8 oz. can tomato sauce
1 can creamed corn
1 can whole kernel corn
1 can green peas or lima beans
1 large can crushed tomatoes
1/2 cup water (more, if you want your stew thinner)
1 1/2 cups ketchup
1/4 cup brown sugar
1 T Worcestershire sauce
Couple of dashes of Tabasco

Brown ground chuck with the onion. Drain. Add all the ingredients to soup pot. Cook on low heat for an hour. Serve with cornbread.

Hope you’ll enjoy it, too!
Hickory Smoked Homicide
Finger Lickin’ Dead
And the upcoming Quilt or Innocence which comes out June 5!


  1. Hi Elizabeth,

    Sounds like a great recipe. Looking forward to reading Quilt or Innocence.

  2. I like this recipe better than many others I've seen that insist it isn't Brunswick Stew unless it has rabbit in it. No thanks. ;-) In fact, this recipe looks like it would be tasty enough without the meat. Cheers!

  3. Dru--It's very tasty! And thanks so much...I hope you'll enjoy the book. :)

    Mollie--Yes, I've seen those, too. :) Not for me! And I think you could make this one meat-free and just add some extra veggies and it would be just fine.

  4. Elizabeth - I'm absolutely delighted to see you back in our Kitchen. Your Brunswick Stew looks like the perfect warm, cozy antidote to a cold, cloudy Sunday (like the one we're having up here in NYC). Just tear me off a hunk of crusty bread, pour me a glass of wine, and I'm set. :)

    Thanks for another winning recipe, and BIG congrats on the launch of your new series. I'm very much looking forward to reading QUILT OR INNOCENCE. The affection you hold for your Southern roots always shines through in your writing, and I know the book will be a joy to read.

    Have a delicious Sunday,
    ~ Cleo

  5. Cleo--Thanks--it's a pleasure to be back! Is it cold in NYC? I'm thinking that might be a delightful change...ha! It goes VERY well with crusty bread and wine, actually. :)

    And thanks for your kind words on my writing! I do love the South and this will be another Southern setting (in the fictional Dappled Hills, NC...which bears an amazing resemblance to the town of Blowing Rock.) :) Hope you're having a great weekend!

  6. Rabbit? Ahem, what about squirrel? LOL! Doesn't Brunswick Stew go back to colonial times? Personally, I'd rather eat your version, too, Elizabeth! I always enjoy Brunswick Stew.

    So nice to see you here again!

    ~ Krista

  7. This sounds delicious, and I don't think I'll miss the squirrel or rabbit.

  8. Krista--Ha! I think it was meant to disguise all kinds of suspect meats. :) Yes, this is more of a modern take on the stew.

    Peg--You won't miss a thing with a rabbit and squirrel-free version! :)

  9. This sounds so good!...Your series is on my to be read shelf, cant wait to read them!

  10. Is it wrong that it is 70 degrees out and I am craving this stew so badly?! It sounds delicious and easy enough for even me to cook! I look forward to your latest book and I wish you great success with it and the new series.

  11. Melissa--Thanks so much! Hope you'll enjoy the books. :)

    Maureen--I'm glad it sounds tasty to you! We eat it in the summer here, too...but that's mainly because I can make it in the slow cooker and not heat up the kitchen! Thanks for your comment and good wishes. :)