Nancie McDermott Brings Us Brunswick Stew!

Nancie McDermott is back with us! She’s here to talk about the amazing new book she’s part of, When Southern Women Cook: History, Lore and 300 Recipes with Contributions from 70 Women Writers. Get her recipe for Virginia Brock’s Georgia-Style Brunswick Stew below!

A food writer and cooking teacher based in Chapel Hill NC. A former Peace Corps volunteer in Thailand, Nancie has authored 14 cookbooks, including Southern Cakes: Southern Soups and Stews; Real Thai; and The Wok & Skillet Cookbook. Nancie has written for Food & Wine, Bon Appétit, and Fine Cooking, and her Southern Living cover story on Thanksgiving pies was nominated for a James Beard award. Her television appearances include playing a cake historian on Alton Brown's "Good Eats”; and leading Thai market tours on the Discovery Channel. Nancie shares recipes and stories on her YouTube channel, and on her Substack newsletter, “Cabbage & Cake”. She is a member of the International Association of Culinary Professionals and Les Dames d’Escoffier.

 

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Virginia Brock's Georgia-Style Brunswick Stew

Ingredients

3½ lbs boneless pork, Boston butt, shoulder, or country-style ribs

2-3 Tbsp vegetable oil

2 lbs ground beef 

1 lb ground turkey 

1 can (28-oz) whole peeled plum tomatoes, with juice

1 can (28-oz) chopped tomatoes, with juice

1 bottle (20-oz) hickory-smoked barbecue sauce 

1 can (14.5 oz) cream-style corn 

1 can (14.5 oz) whole-kernel corn, or 1½ cups frozen corn

1 Tbsp Worcestershire sauce 

1 Tbsp hot sauce, like Tabasco or Texas Pete 

1 Tbsp black pepper 

2 tsp salt 

2 cans (15-oz) sweet peas like LeSeur, drained

Directions

1. Cut pork in chunks, place in large stockpot or Dutch oven, and add watrr to cover. Over high heat, bring to a boil and cook, skimming off foam as it rises, for 20 minutes. Lower heat to maintain a gentle simmer, and cook until pork is tender enough to pull apart with two forks, 2-3 hours. 
2. Transfer pork to a large bowl or platter, reserving stock for stew. Allow to cool to room temperature; then pull apart and roughly chop into small pieces. 
3. Meanwhile, heat a large skillet over medium-high heat and add vegetable oil, swirling to coat pan. Crumble in ground beef and ground turkey and cook, turning and pressing to help cook evenly. When meat is cooked through, remove from heat and set aside. 
4. Combine cooked pork, beef, and turkey in a stockpot or large Dutch oven. Add 2 cups pork stock, reserving remaining stock to use if needed. 
5. Add tomatoes with juice, barbecue sauce, cream-style and whole-kernel corn, Worcestershire sauce, hot sauce, pepper, and salt. Bring to a lively boil over medium-high heat, stirring often. 
6. Lower heat to maintain a gentle but visible simmer, and cook, stirring occasionally, for 1 hour and 15 minutes. Stir and scrape bottom often to avoid stew sticking or burning. Add more pork stock, if stew becomes dry or starts to stick. (Use chicken broth or water if stock is gone). 
7. When stew is ready, gently stir in the drained peas. Cook 5 minutes more and serve hot in bowls, with saltine crackers.

 

Women Beyond a Certain Age is an award-winning weekly podcast with Denise Vivaldo. She brings her own lively, humorous, and experienced viewpoint to the topics she discusses with her guests. The podcast covers wide-ranging subjects of importance to older women.

 

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