I’ve never had it, but I’m not much of stew-eater so I probably wouldn’t care for it.
Never tried it because, as you say, it’s regional.
But I’m kinda wondering about making squirrel stew. Wouldn’t you need quite a lot of squirrels if you’re going to feed a generic family of 4-5 people?
Serves: 24
Ingredients:
3 pounds ground turkey or beef
4 cups chopped onions (I tend to skip the onions. I don't think they add anything)
2 rotisserie chickens, skin and bones removed and meat shredded
3 (15-ounce) cans chopped tomatoes
1 (10 3/4-ounce) can cream of chicken soup (can be 99 percent fat free)
1 (10 3/4-ounce) can cream of mushroom soup (can be 99 percent fat free) (I usually substitute this with another can of cream of chicken soup)
1 cup barbecue sauce
1 cup ketchup
1/2 cup hot chili sauce
1 teaspoon Worcestershire sauce (I go with about 3 or 4 usually)
1 teaspoon hot sauce (Yeah, I throw in more than that)
1 teaspoon ground ginger (I do about 3 teaspoons)
1 teaspoon ground black pepper (I end up actually going with like 6 teaspoons. Like I said, I like it hot)
2 quarts chicken broth, as needed (can be 99 percent fat free) (I go with about 1.5 or 1.75 quarts so it's not quite as runny. I prefer slightly more solid stew)
2 (15-ounce) cans creamed corn
1 (15-ounce) can whole yellow corn, drained
1 teaspoon salt (optional)
Instructions:
In a large stockpot (at least 8 quarts), brown the ground meat over medium heat, chopping it as you go. Drain off the excess fat and add the onions. Simmer until the onions are transparent, about 5 minutes. Add the shredded chicken meat, chopped tomatoes, the canned condensed soups, barbecue sauce, ketchup, chili sauce, Worcestershire sauce, hot sauce, ginger and pepper. Add 1 quart of the chicken broth. Stir well. Bring to a simmer, then reduce the heat to low, partially cover the pot with a lid and simmer at least 2 hours but up to 6 hours, stirring occasionally to prevent scorching. Add additional chicken broth as needed.
In the last hour of cooking, add the creamed corn and the whole corn. Taste and adjust the seasonings to your preference, adding the salt only if necessary.
Other notes. I go with the 6 hour figure. I think it lets the flavors better meld.
My mom LOVES Brunswick stew. When my parents visit my grandparents, they always stop at this one barbecue place so she can get a couple of quarts to stick in the freezer. I’m not so big on it, but I’m happy for her. 
Oh man… that sounds good. It makes me almost wish I had to cook for that many people. Almost.
I guess you could scale it down to make 12 servings (ONLY 1 CHICKEN!), but I’ve never been a big fan of scaling down stew recipes. Something about how I don’t know if time should scale too.
You can always freeze the left overs like Vicki’s mom does.
Brunswick Stew = I’ll tell you once I visit Georgia.
It’s no Irish stew (probably)!
You’re not Irish stew either! This doesn’t mean that you wouldn’t taste good with biscuits (American biscuits, not fucking cookies).
Food #10:
Mustard
I’ve grown to like mustard. I used to only like honey mustard, namely for salads and fried chicken. However, I’ve grown to like the yellow mustard variety. Great for hotdogs and burgers.
Brown mustard is where it’s at, y’all.
Man, fuck your biscuits. You know what, go look up the legal definition of them. Biscuits go soft when they go stale, cakes go hard. You know what your “biscuits” are? That’s right. Mother-fucking cakes. Cookies are only one kind of biscuit you damn yank.
Also mustard is okay I guess. I’m not a big fan.
I don’t really like mustard unless its mixed with ketchup on a burger or hotdog.
Cav: Your head is filthy with lies! Besides, I’ve had your heathen cookie biscuits, and they do not match the flavor or the sheer butteriness of the true biscuit! Also, I’d feel like a heretic putting butter or gravy on one of your demon biscuits.
(I’m thinking that biscuits might be a Food of the Day sometime?)
I love mustard! Yellow mustard is good, dijon mustard is a great change of pace, honey mustard is yummy for chicken tenders, and grainy mustard is the bomb diggity yo.
I make a sandwich spread that I love with chicken - a little mayo, a little dijon mustard, and a little balsamic vinegar… yum yum yum.
Man oh man I love mustard. Highlight of my mustard loving life has been going to Dijon, France, where dijon mustard comes from. I then learned that mustard goes great on many things, especially french fries and ham.
I’ve tried grey mustard, yellow mustard, sweet onion mustard, honey mustard and a pink mustard that was made from a different coloured spore/pollen. It had a fruity taste as well.
I normally disdain mayo, but your mixture sounds delectable. May the pants of America be filled with Vicki’s sauce by federal law.
I do not like mustard, though honey mustard is acceptable.
<…the Mustard = I’ll pass…>
I like mustard, especially with corn dogs. And their is this one brand we buy a lot of that has a nice kick to it so it’s great to dip pretzels in. And once you finish the mustard you have a nifty glass to drink from.