Beef Brunswick Stew
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Southern Recipe Restoration Project
For our special Mothers of Invention feature, we asked readers to send us recipes that illustrate their mothers' or grandmothers' creative ways with humble ingredients. This one came from Atlanta native Dell Asher, who recalls her mother's special version of Brunswick stew.
Hands on time: 15 minutes Total time: 3 hours Serves: 8
1 pound ground beef
1 large onion, chopped
1 (28-ounce) can diced tomatoes
1 (14-ounce) bottle ketchup
1 (15-ounce) can cream-style corn
1/2 cup Worcestershire sauce
7 tablespoons ( 1/2 cup minus 1 tablespoon) granulated sugar
3/4 cup water
Salt to taste
In a large pot, brown the beef over medium heat, chopping and stirring occasionally to break it up. Add the onion and cook until onion is mostly translucent, about 5 minutes. Drain grease. Stir in the tomatoes, ketchup, corn, Worcestershire sauce and sugar. Use the water to rinse out the ketchup bottle and add the liquid to the pot. Bring to a simmer and reduce heat to low. Season with salt to taste. Cook 2 1/2 to 3 hours, stirring often to prevent the thick mixture from scorching.
Using beef instead of pork, this hearty dish could easily be called Barbecue Stew, said Dell Asher, daughter of creator Helen Spector.
Per serving: 325 calories (percent of calories from fat, 33), 13 grams protein, 44 grams carbohydrates, 2 grams fiber, 12 grams fat (5 grams saturated), 43 milligrams cholesterol, 1,142 milligrams sodium.
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