BRUNSWICK STEW
Brunswick stew dates back to the 1860s, when it was served as a complete meal. We now use it as an accompaniment to barbecues. It is delicious picnic fare when served with country ribs, coleslaw or potato salad. When I make this stew, I double the recipe and freeze small portions so we can enjoy it at several meals. -Alyce Ray, Forest Park, Georgia
Provided by Taste of Home
Categories Dinner
Time 2h5m
Yield 6 quarts.
Number Of Ingredients 16
Steps:
- Place the pork chops, chicken and round steak in a large Dutch oven; cover with water. Cover and cook for 1-1/2 hours or until meat is tender. , Strain stock into another large kettle; refrigerate overnight. Remove bones from meat; dice and place in a separate bowl. Cover and refrigerate overnight. , The next day, skim fat from stock. Add the tomatoes, onion, tomato sauce, vinegar, sugar, garlic and pepper sauce. Simmer, uncovered, for 45 minutes. , Add the kernel corn, cream-style corn and reserved meat; heat through. Stir in bread crumbs; season with salt and pepper.
Nutrition Facts : Calories 151 calories, Fat 3g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 348mg sodium, Carbohydrate 18g carbohydrate (7g sugars, Fiber 2g fiber), Protein 13g protein. Diabetic Exchanges
SLOW COOKER BRUNSWICK STEW
Provided by Virginia Willis
Categories main-dish
Time 8h25m
Yield 8 servings
Number Of Ingredients 12
Steps:
- To prepare in a slow cooker: Heat the oil in a skillet over medium heat. Add the onions and celery and cook until the onions are soft and translucent, 3 to 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Transfer to a slow cooker. Add the diced tomatoes and tomato sauce. Fill the tomato sauce can with water and add to the cooker, as well. Add the chicken, pork, corn, butterbeans and potatoes. Season with salt and pepper. Turn the cooker on high and cook for 4 hours, or cook on low for 8 hours. Taste and adjust for seasoning with salt and pepper.
- To prepare on the stove: Heat the oil in a large heavy-duty pot over medium heat. Add the onions and celery and cook until the onions are soft and translucent, 3 to 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the diced tomatoes and tomato sauce. Fill the tomato sauce can with water and add to the pot, as well. Add the chicken, pork, corn, butterbeans and potatoes. Season with salt and pepper. Bring to a boil over high heat. Reduce the heat to simmer and cook uncovered, stirring often, until the potatoes and butterbeans are tender and the mixture is thick, about 45 minutes. Taste and adjust for seasoning with salt and pepper.
JACK'S BRUNSWICK STEW
Provided by Trisha Yearwood
Categories main-dish
Time 3h45m
Yield 16 (1 cup) servings
Number Of Ingredients 12
Steps:
- Place the pork and chicken in a 1 1/2 gallon stock pot with enough water to cover. Cook at a medium simmer for 2 hours, or until the meat is very tender, skimming occasionally. Remove the meat to a bowl and reserve the stock. Meanwhile, in a separate large stockpot, do the same to the beef. Remove the beef and discard the broth.
- Place the potatoes in a medium saucepan, cover with water and simmer until tender.
- Remove and discard the bones and skin from all of the cooked meat, pull apart or cut into chunks and process in a food processor or meat grinder until ground. Put 2 pints of the reserved pork and chicken stock into a 1 1/2 gallon stock pot, reserve the rest for another use. Add the ground meats to the stock. Dissolve the black pepper and the cayenne pepper in 1 tablespoon water, and add to the stew.
- Add to the onion and tomato to the food processor, process well and add it to the meat mixture with the ketchup and Worcestershire sauce. Process in the food processor the cooked potatoes, then add to the stew, stirring until any lumps are removed. Stir in the salt. At this point, the stew should be soupy not watery. If the stew is too thick to stir easily with a flat spatula or pancake turner, thin it slightly with more reserved pork and chicken stock. Cook for 30 minutes, stirring constantly.
- Puree and add the corn, then continue to cook the stew over very low heat for 1 hour, stirring often and scraping the bottom of the stock pot with a flat spatula or pancake turner to avoid scorching.
EASY BRUNSWICK STEW
My family loves this on a cool crisp fall day. I adjust the heat level by adjusting the hot sauce used. As submitted, it's safe for the little taste buds. I serve this with honey cornbread. Enjoy!
Provided by Stacy
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 35m
Yield 12
Number Of Ingredients 13
Steps:
- Combine cream-style corn, diced tomatoes, chicken, pork, sweet corn, ketchup, tomato sauce, water, bacon drippings, barbeque sauce, Worcestershire sauce, hot sauce, and black pepper together in a Dutch oven or stockpot; simmer over low heat until heated through, 20 to 45 minutes.
Nutrition Facts : Calories 446.6 calories, Carbohydrate 43.8 g, Cholesterol 94.7 mg, Fat 14.9 g, Fiber 3.4 g, Protein 36.7 g, SaturatedFat 4.9 g, Sodium 1269.7 mg, Sugar 17.3 g
BRUNSWICK STEW
This recipe has been in my family for many years, ever since we moved to Georgia over 30 years ago. It consists of chicken and salt pork with potatoes, beans and other vegetables. It's both hearty and delicious.
Provided by RENE1959
Categories Soups, Stews and Chili Recipes Stews Brunswick Stew Recipes
Time 3h
Yield 12
Number Of Ingredients 11
Steps:
- In a large pot over high heat, combine the salt pork, chicken and water and bring to a boil. Reduce heat to low, cover and simmer for 45 minutes, or until chicken is tender.
- Remove chicken and allow to cool until easy to handle. Remove meat and discard the skin and bones. Chop meat into bite size pieces and return to the soup.
- Add the potatoes, onions, tomatoes, corn, lima beans, Worcestershire sauce, salt and ground black pepper. Stir well and simmer, uncovered, for 1 hour.
Nutrition Facts : Calories 367.7 calories, Carbohydrate 25.9 g, Cholesterol 70.9 mg, Fat 17.1 g, Fiber 4.2 g, Protein 27.9 g, SaturatedFat 5.2 g, Sodium 495.9 mg, Sugar 4.1 g
"NEW" BRUNSWICK STEW
Make and share this "New" Brunswick Stew recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 23
Steps:
- Preheat oven to 450°.
- Place a heavy-bottomed sauce pot or a Dutch oven over med-high heat with a drizzle of oil.
- Add the bacon to the pan and cook until crispy and golden brown, 3-4 minutes.
- While the bacon is cooking, season the chicken with salt and pepper.
- Combine the flour and poultry seasoning and sprinkle it over the meat, tossing it lightly to coat.
- Remove the crisp bacon from the pan and reserve it on a paper towel-lined plate.
- In two batches, cook the seasoned chicken in the same pan, adding 1 tablespoon oil to the pot, with each batch.
- Cook until golden brown, 5-6 minutes.
- Remove the browned chicken from the pot and reserve it on a paper towel-lined plate.
- Add the remaining tablespoon of oil to the pot and toss in the onions, celery, bell pepper, garlic, and bay leaf.
- Season the veggies with salt and pepper and cook until tender, 8-10 minutes.
- While the veggies are cooking, combine the biscuit mix, milk, 2 tablespoons of the chives, the smoked paprika, and reserved crisped bacon in a medium mixing bowl.
- Drop 8 biscuits onto a nonstick or lightly greased baking sheet and bake until light golden brown, about 10 minutes.
- When the biscuits are done, remove them from the oven and allow them to cool on the baking sheet.
- Once the veggies are softened, add the hot sauce, chicken stock, stewed tomatoes, and Worcestershire sauce to the pot and bring up to a bubble.
- Add the reserved chicken, the butter beans, and corn to the pot, and simmer until the chicken is cooked through and the stew is slightly thickened, 5-8 minutes; discard bay leaf.
- Serve the stew topped with the remaining chives and with the sliced scallions, and pass the biscuits.
Nutrition Facts : Calories 589.8, Fat 17.4, SaturatedFat 3.9, Cholesterol 114.3, Sodium 970.8, Carbohydrate 60.6, Fiber 5.7, Sugar 9.2, Protein 47.3
NEW BRUNSWICK STEW
Less time to make, more time to play! My version of the classically-unique and impressive alternative to chili on game day or a cold night. Your guests or family will think you slaved all day! So easy, just dump and simmer. Makes a lot. Can be prepared ahead of time and freezes well.
Provided by Kikiloveshercop
Categories Stew
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- Sautee the diced onion in butter until translucent in a deep, large pot.
- Dump all canned ingredients into the pot, including the meats followed by all dry ingredients, yellow mustard, and optional hot sauce. Simmer for 1 hour on medium/medium low heat, stirring occasionally.
- Garnish with shredded cheese.
Nutrition Facts : Calories 440.2, Fat 21.9, SaturatedFat 9.5, Cholesterol 91.3, Sodium 1128.4, Carbohydrate 33, Fiber 3.7, Sugar 11.3, Protein 30.8
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