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.

It was an interesting experience … at the beginning, you brown your meat, and I am so incredibly glad I didn’t clean my kitchen until after this was made, since I sprayed grease all over the kitchen, even my floors were slippery. I used pork and chicken in my stew, opting out of rabbit since that meat just doesn’t appeal to me. I’m a chunks of beef, potatoes, pearl onion stew person, so this was an experience in taste. It was alright, but at the end when you stir in red wine vinegar and lemon juice, it adds the needed zap (unlike my friend over at Family & Food who thought that brought it down). I made Ballymaloe bread with it, unfortunately I made it a bit to molasses, but the combination of the bread and stew together – delish!

No related posts.