One that harks back to my BBQ days, Brunswick stew is a thick vegetable stew with shredded meat all cooked up together slowly in a large pot. I imagine it started out life as a hunter’s dish, giving them a way to use up leftover game. Now though, next time you have a big cook out and have lots of leftover meat, this is the dish for you. Quick and simple to prepare, the dish tastes best using meats that have been cooked in the wood oven so they retain the lovely smoky flavours. If not, add 1 tablespoon of sweet paprika to bring in the smoky note.
Roasting - 160 - 200 Degrees C
Melt the Butter in a large Dutch oven-style pot (or similar), then Saute the onion and red Pepper.
Add the remaining ingredients, stir well and bring to the simmer.
Cook gently for 30 minutes until the potatoes are cooked through and the liquid has thickened.
By all means accumulate leftover meat over a number of weeks. Just shred or chop it up and keep adding it to a food bag in the freezer until you have enough for a big batch of stew.
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