Brunswick Stew

I joined the Daring Bakers and Daring kitchen recently, however I severely underestimated the amount of time I'd have and haven't ended up participating the last couple months, despite the best of intentions.

So I realized about 2 weeks ago that the Daring Kitchen challenge was coming up and I still hadn't even looked at the recipe.

Of course, life likes to throw curveballs. In our case, it was the sudden appearance of a foreclosure notice on our front door. Our landlord apparently didn't pay her mortgage. So a week or so spent hunting for a new place to live ensued, and we're now moving to a house... an honest to god real house, with a backyard. I'm giving up my nice gas stove and spacious kitchen for a cramped nearly-claustrophobic kitchen that nonetheless has plenty of counter space. But we'll have a backyard for the little one to play in once it dries out enough (does the ground ever dry out in Seattle? I'm beginning to wonder...)

I realized today was reveal day, so I quickly gathered stuff for the recipe and threw it together for supper tonight. It turned out pretty good despite the liberties I had to take with it.

The 2010 April Daring Cooks challenge was hosted by Wolf of Wolf’s Den. She chose to challenge Daring Cooks to make Brunswick Stew. Wolf chose recipes for her challenge from The Lee Bros. Southern Cookbook by Matt Lee and Ted Lee, and from the Callaway, Virginia Ruritan Club.

Brunswick Stew

2 ½ lb TOTAL diced stewed chicken, turkey, and ham, with broth - yes, all three meats
3 medium diced potatoes
2 medium ripe crushed tomatoes
2 medium diced onions
3 cups/ 689.76 grams / 24.228oz frozen corn
1 ½ cups / 344.88 grams / 12.114oz frozen lima beans
4-5 strips crumbled bacon
½ stick / 4 tablespoons / ¼ cup / 56.94 grams / 2oz of butter
1 Tablespoon / 14.235 grams / .5 oz sugar
1 Tablespoon / 14.235 grams / .5 oz ‘Poultry Seasoning’
Dash of red pepper
2 diced carrots (optional)
Tomato juice

In large stock pot or Dutch Oven, mix all ingredients, heat until bubbly and hot. Add salt and pepper to taste. Add tomato juice as desired. Cook until all vegetables are tender. Serve hot.

I didn't have turkey so I didn't use it. I had leftover ham and stewed up a chicken breast, and used some chicken and vegetable stock I made and had in the freezer. Couldn't find canned or frozen lima beans so I didn't use them, and used strained tomatoes instead of tomato juice. Oh, and I forgot the bacon (how the world could I forget BACON!!!)

Here's my crappy photo that I remembered to take after we'd eaten already:

May not look like much, but with some buttered bread it was delicious. The combination of ham and chicken was different and really good. Hubby liked it too.