BONNIE'S BRUNSWICK STEW

Sunday we woke up and could barely move out of bed. Placing your bare feet on ice cold floors is rarely inticing. As soon as we got home from church I started dinner. I had just one thing on my mind: Brunswick Stew. I don't know know how traditional my Grammie's recipe is, but it's hearty, tangy and incredibly filling. Perfect with ritz crackers on a cold cold day.

Bonnie's Brunswick Stew

Serves 8 hearty portions

1 LB GROUND BEEF

1 MEDIUM YELLOW ONION, DICED

3 POTATOES, DICED

1/2 TSP BLACK PEPPER or to taste

1/2 TEASPOON SALT or to taste

2 T SUGAR

1/3 CUP APPLE CIDER VINEGAR

2 T WORCESTERSHIRE SAUCE

2 T A1 SAUCE

6 OZ TOMATO PASTE

6 OZ KETCHUP tip: fill empty tomato paste can with ketchup to measure

1 CAN PEAS 

1 CAN NIBLET CORN tip: use frozen corn, fill empty pea can with corn to measure

4 C WATER + EXTRA

note: Frozen, fresh or canned corn will work, but to me frozen peas change the taste. Go with whatever you like best!

Dice onions and throw them in a large dutch oven or stock pot. Let them wilt a bit, then add your ground beef.  Brown and drain beef. Add all ingrediants EXCEPT peas and corn. Stir to combine and bring to a simmer. Simmer 1 hour or until potatoes are tender, stirring occasionally. Simmering longer won’t hurt anything, just make sure your potatoes are done. Add corn and peas, simmer 15-20 min.

You may need to add an extra cup of water here. I like a very thick, rich stew, but feel free to thin it out if you’re feeding more people or prefer a soupy consistency. Make sure you adjust seasonings accordingly.

Take off heat and let sit 15 min (optional). Serve hot with ritz crackers on the side.