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brunswich-stew recipe

Date: Fri, 29 Aug 1997 10:51:50 -0700
 From: Katherine Albitz (kra@sdd.hp.com)
 I took a recipe from a great southern cook named Jimmie Blue Graeber
 (anyone woman named Jimmie Blue has to be southern...) and modified
 it to be ff vegetarian, with great results, I think. Here it is:
 Veg Brunswich Stew
 2 onions, chopped
 2 cups large lima beans
 2 cups corn kernels
 15 oz canned tomatoes, chopped, with juice
 45 oz canned broth
 15 oz canned "creamed" corn
 1 lb mushrooms, sliced thin
 1.5 lb potatoes, diced
 8 oz ketchup
 2 Tbl veggie worcestershire sauce
 2 Tbl Tabasco sauce
 1 cup long grained rice, raw, divided
 1/2 tsp salt
 Mix everything together except 1/2 cup rice. Bring to boil, then
 reduce heat to lowest setting and simmer uncovered for 2-3 hours.
 Stir often because this stuff tends to stick. Add rest of rice,
 bring to boil again, reduce heat again and simmer until rice is
 cooked. Add water as necessary throughout this process to maintain
 the right consistancy. It should be a very thick stew.
 You could add all the rice in the beginning, but I like some of the
 rice to disolve and some of it to be less cooked-to-death.
 kwvegan vegan