Traditional Brunswick Stew

Directions

Originally made with rabbit, squirrel, and even opossum, this version use stewing beef, chicken, and ham.

Use whatever meats are locally available to you or whatever protein you may have on hand. Wild game, if you have it, works equally as well and will produce an even more authentic and traditional Brunswick stew. Have leftover pulled pork? Perfect!

In a large, heavy Dutch oven or cast-iron kettle, heat the bacon fat and add onions. Sauté the onions until beginning to brown.

Toss the stewing beef (or other wild game pieces) with one tablespoon of flour in a bowl. Add to the heavy pot along with the chicken and brown.

Add the ham, cold water, salt, black pepper, red pepper flakes and, thyme.

Bring to the boil and reduce heat and simmer, covered, for 2 hours, or until the meats are tender.

Remove meats with a slotted spoon, strain stock, and set meats aside. Skim any excess fat from the stock base and return it to the pot.

Remove meat from bones (if any), discard any skin and cut into bite-size pieces if needed.

Return meats to the pot and add all remaining ingredients other than the okra, beans, and parsley.

Bring to the boil, reduce heat, and simmer, covered, for 45 minutes.

Add okra and beans and cook for 15 minutes longer.

Garnish with fresh parsley and serve with rustic crusty bread.