Brunswick Stew

 Early autumn brings an abundance of vegetables to the East Tennessee table. This variation on the Southern favorite, Brunswick Stew, makes use of that abundance. If you cannot find fresh green lima beans, frozen is fine. 

You can add any proteins you like, along with an appropriate broth, and make this dish anything from vegan to wild-game-centric. The original recipe almost certainly involved squirrel and rabbit, and modern versions feature both chicken and pork. You can add green beans or other legumes to increase the protein for a vegan version.

John's Brunswick Stew

4 servings

• 1 tablespoon vegetable oil
• 3 large scallions, chopped, white and light green parts reserved separately from greens
• 1 rib celery, chopped
• 1 bay leaf
• 2 cups sliced okra, divided
• ½ cup tomato sauce
• 4 cups broth
• 1 carrot, chopped
• The kernels from one ear of sweet corn
• 1 baking potato, cubed
• 1 cup green lima beans, fresh or frozen, thawed
• 2 tablespoons chopped parsley
• 2 teaspoons Worcestershire sauce
• Salt and freshly ground black pepper to taste

 

Heat the oil in a large saucepan or soup pot over medium low heat. Add the white and light green parts of the scallions, cover, reduce heat and sweat until tender. Add the celery. Cook 2 minutes. Add the bay, leaf, a big pinch of salt, a few grinds of pepper and 1 cup of the sliced okra. Cook 5 minutes, stirring occasionally. Add the tomato sauce and cook until most of the moisture has evaporated. Add the broth, carrot, corn and the remaining okra. Reduce heat to a simmer. Add the potato and lima beans. Cook, covered, 10 to 15 minutes, stirring occasionally, until the potatoes are fully cooked. Stir in the scallion greens, the chopped parsley and the Worcestershire sauce. Check and adjust the seasoning.

Serve hot with cornbread.

If you wish to add green beans or other legumes, add them along with the lima beans. Use drained canned beans, or freshly cooked. 

If you wish to add meat, cut it into bite-size chunks and brown in oil at the beginning. Remove with a slotted spoon and reserve, pour off most of the fat, and proceed with the recipe. Add the browned meat(s) back to the stew with the potato and lima beans. Increase the cooking time, if necessary, to insure the meat is tender.