Stew recipes
Upcountry Carolina Beef Hash
5 lbs lean beef, cut up for stew
1 1/2 lbs large onions diced
1 lb butter
1-2 tbsp salt
pepper for taste
— York County, S.C., recipe
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Brunswick Stew of Brunswick Co., Va.
6 hens
15 lbs potatoes
5 lbs onions
5 lbs sugar
3 lbs butter
5 lbs fatback
4 qt tomatoes
4 qt corn
1 box celery seed
1 box black pepper
1 box red pepper
— Thea Matthews
Lowcountry Boil
5 large boiling potatoes
1 1/2 lbs smoked sausages
6 ears of corn
2 lbs shrimp in the shell
Boil all in water flavored by crab boil
and serve with hot sauce.
— Vertamae Grosvenor
Kentucky Burgoo
2 lbs beef shank/brisket
3 lbs mutton or breast of lamb
6 qt. water
2 bay leaves
2 dried red pepper pods
2 tsp. thyme
1 tsp. sage
1 tsp. salt
3/4 tsp. black pepper
3 cloves garlic
3 1/2 – 4 lbs chicken, quartered
1 lb boiling potatoes
1 lb onions, peeled and chopped
1/2 lb carrots, peeled and chopped
2 cups cabbage, chopped
2 cups tomatoes — blanched, peeled, seeded and chopped
1 large green pepper, diced
1 cup lima beans
1 1/2 cup whole kernel corn
1 cup okra, sliced
1 1/2 tbsp Worcestershire sauce
1/2 cup fresh chopped parsley
Boil meats with spices. Simmer 1 1/2 hours. Meats are boned and coarsely ground. Return meat to pot and add vegetables for stew to slowly simmer another 2 hours.
