Campfire Southern Brunswick Stew

Campfire Southern Virginia has a long history with Brunswick Stew. It has been part of our Fall heritage and tradition for BRUNSWICKStewgenerations.

Growing up, each Fall, my family would participate in making a large batch of Brunswick Stew. It was a process 1 Cup of Frozen Okra that started before dawn and extended throughout the 2 Cups of Frozen Lima Beans day for at least 10 hours. The stew was made in a large pot 1 Cup of Frozen Veg-All over a campfire. It was stirred continuously as the fire was 14oz Can of diced tomatoes, including juice stoked.

For this recipe, my goal is to speed up the process. It’s ***Add all of the above to your Instant Pot. If you have a recipe that still has the authentic Southern taste, but that a small IP, you may need to do two batches, ensuring can be created in a ¼ of the time. It is a recipe that can be that there is at least 1 cup of chicken stock in each batch. completed in your kitchen or over a campfire—even in Pressure Cook for 15 minutes and use the Quick Release your backyard. Method****

I cut the time to prepare the stew by using a store- Add all of the above ingredients to a large pot after the bought rotisserie chicken and prepared BBQ pulled pork. pressure cooking process. I then blend the flavors with 15 minutes in my Instant Add the following to the pot to further season your Pot before finishing the stew over a campfire. These two stew: tricks cut the cooking time, while the stew still ends with 3 Cloves of minced garlic a campfire smoke finish. Here’s the recipe, including the 1 Cup of Hickory BBQ Sauce time savor tips. 4 Cups of Chicken Broth 2 Cups of Rotisserie Chicken, diced. Be sure to include 1 Tablespoon of Dash regular blend seasoning both dark and white meat and some skin for flavor 1 Tablespoon Cumin 2 Cups of prepared BBQ pulled pork (Found in the 1 tsp of ground pepper Meat Department) 6 cups of Chicken Broth (2 Cups for the Instant Pot and Mix all ingredients and let simmer on the stove or place Set 4 Cups aside for later) the pot on a grate over your campfire. Plan to simmer for 1 Yellow Onion, chopped three hours. If using a campfire, remove the pot’s lid for 2 Large Russet Potatoes, cubed with skin on the last hour and let the campfire “season” your stew. 1 Cup of Frozen Corn Serve with a slice of cornbread and enjoy!