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Old 08-15-2011, 01:20 PM   #1
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LC Brunswick Stew???

DH Brunswick Stew... we can do without the corn, but I have no idea how to go about making this?

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Old 08-15-2011, 01:50 PM   #2
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Me, too. My grandaddy had the world's best barbecue restaurant, pit-cooking the whole pig for 24 hours over a hardwood fire in the smokehouse out back. He was not only famous for his barbecue but also for the golden, thick brunswick stew that he made from my grandmother's recipe. Haven't had anything like that in years. Sadly, his brunswick stew had corn, lima beans, potatoes, and other carby ingredients that made it so thick and yummy. I don't much like the thin, watery tomato-broth version. If anybody has a recipe with less carbs, I'm in!
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Old 08-15-2011, 06:51 PM   #3
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I can't imagine how that would be subbed, but would love to have that recipe!
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Old 08-17-2011, 12:55 PM   #4
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I love it with lima beans! Somebody has to have some ideas plllleeeaassseee!!!!
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Old 08-17-2011, 06:25 PM   #5
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Having had Brunswick stew (in a can and not too impressive) many years ago, I would think that you could sub one can of butter beans, part of a small can of whole kernel corn or the corn cut from one cob (for visibility?), and sub celeriac for the potatoes? You wouldn't get too many beans or much corn in any one serving.

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Old 08-17-2011, 06:55 PM   #6
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What is brunswick stew? I want be some beef stew!
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Old 08-17-2011, 10:16 PM   #7
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Originally Posted by Idreamofweightloss View Post
What is brunswick stew? I want be some beef stew!
Was not familiar with it until I moved south. It really is quite good.
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Old 01-22-2014, 12:39 PM   #8
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