Traditional Brunswick Stew
Folks moving to this part of the country (Georgia) often fall in love with Brunswick Stew, usually a side dish at barbecue restaurants. This version is delicious but simple to make. People feud over whether the stew should have potatoes and lima beans in it, but this is a purist stew (except for the sneaky addition of potato flakes).
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INGREDIENTS
Nutrition- 1
- 2
- 2
- 1
- 12ounces diced tomatoes
- 2(15 ounce) cans creamed corn
- 1(15 ounce) can tomato sauce
- 1(15 ounce) can water
- 1⁄8cup mustard
- 1⁄4cup barbecue sauce
- 1tablespoon vegetable oil
- 1⁄4
- 2tablespoons instant potato flakes
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DIRECTIONS
- Cook onion and garlic in oil until the onion is transparent. Add the meat and brown.
- Drain and add all other ingredients except potato flakes. Cook for 30 minutes over low heat, stirring often.
- Add potato flakes (more or less than the amount listed)to thicken to desired consistency. Add salt, pepper and tabasco to taste.
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