Chucks Wild Brunswick Stew Recipes

CHUCK'S WILD BRUNSWICK STEW

Steps:

• In a large stew pot place the rabbit and squirrel and cover by 3 inches of water.
• Stew the two until the meat is ready to fall off the bones.
• This may take 1-2 hours depending on your heat, but slow is best.
• As this is stewing brown the sirloin in cooking oil in a skillet.
• Remove sirloin and sit aside.
• When squirrel and rabbit are ready remove from water and cool.
• Pull off all meat from bones with your fingers and put with the steak, discard bones.
• After the water has cooled skim off the fat or any materials on top.
• Place all the meat back into the broth you have just made and begin to simmer.
• Add potatoes, onion, corn, beans, carrots, celery and garlic.
• Add some additional water if needed to cover by 1-2 inches.
• Simmer for several hours to thicken the stew.
• Thickness is a personal preference to your own likeness and for dipping.
• When thickness is reached salt, pepper and season with your personal.
• stew seasoning.
• Serve hot.
• Note 1: Leftovers can be frozen and reheated in microwave.
• Note 2: You may bypass the stewing of the animals and instead brown them inches.
• a skillet and add later to water but the broth will not be as rich and flavorful.
• Note 3: Serve with some crusty bread or crackers to dip in the stew. Awesome!

BEEF CHUCK STEW

Steps:

• Preheat the oven to 275°F.
• Season half the beef with salt and pepper, and then dredge in the flour. Shake off excess flour. Add olive oil to a large dutch oven over medium-high heat and brown beef cubes. Using a slotted spoon transfer the beef to a plate. Repeat with the remaining beef.
• De glaze pan with 1 cup of broth then pour all back into broth container.
• Melt the butter over medium-high heat; add the onions and cook, stirring until lightly browned. Add the garlic and cook, stirring, until fragrant about 1 minute. Add the tomato paste and cook, stirring, until lightly browned, about 1 minute. Return the beef to the pot and add the broth and wine, and bring to a simmer.
• Stir in Dijon mustard and add bay leaves. Season to taste with salt and pepper. Cover and transfer to the oven. Stew the meat until tender, about 1-½ hours.
• Remove from the oven and skim the fat from the cooking liquid. Add the potatoes, carrots, celery, and the tomatoes with juice, and bring to a simmer. Stew uncovered, on top of stove, skim and stir occasionally, until liquid has thickened and the beef and vegetables are tender, about 1 hour. Remove the bay leaves, season to taste and serve.

QUICK BRUNSWICK STEW

Steps:

• Use a 4 quart stock pot. Cook onions in 1 teaspoons of oil till clear. Add the rest of the ingredients and cook over medium low heat for at least one hour. Serve this with Tobasco & oyster crackers.