North Georgia Brunswick Stew Recipes

NORTH GEORGIA BRUNSWICK STEW

Steps:

• Bring 2 quarts water and chicken to a boil in a Dutch; reduce heat and simmer 40 minutes or until tender.
• Remove chicken and set aside. Reserve 3 cups broth in Dutch oven. (Reserve remaining broth for other uses.).
• Pour lima beans and liquid through a wire-mesh strainer into Dutch oven. Reserve beans; add tomato to Dutch oven.
• Bring to a boil over medium-high heat; cook stirring often, 40 minutes or until liquid is reduced by one-third.
• Skin, bone, and shred chicken. Mash reserved beans with a potato masher.
• Add chicken, mashed and frozen beans, potato, and onion to Dutch oven. Cook over low heat, stirring often, 3 hours and 30 minutes.
• Stir in corn and remaining ingredients; cook over low heat, stirring often, 1 hour.
• (Optional) 30 minutes before it is done I whisk the stew with an electric mixer for a more traditional smooth texture. I like to leave some chunks.

SOUTHERN BRUNSWICK STEW

Steps:

• Gather the ingredients.
• Place all of the ingredients in a stockpot or Dutch oven.
• Place the pan over high heat and bring to a boil.
• Reduce the heat to low and cover the pan; simmer until hot and bubbly, about 30 minutes.
• Taste the stew and adjust the seasonings with more salt, pepper, and hot sauce as needed.
• Serve and enjoy.

BRUNSWICK STEW

Steps:

• Melt the butter in a large saucepan over medium heat. Add the diced onions and the garlic and saute until the onions are translucent, about 15 minutes. Stir in the cayenne pepper, black pepper, salt and Worcestershire sauce. Simmer for 5 minutes then add 1/2 cup of vinegar sauce and 1/2 cup of bbq sauce. Stir in the pulled pork, chicken, turkey, and brisket. Add the crushed tomatoes and all of the vegetables. Stir in the chicken stock and let simmer for a couple hours over medium heat. Transfer the stew to a serving bowl and serve with warm buttermilk cornbread, if desired.

SOUTH GEORGIA BRUNSWICK STEW

Steps:

• Boil chicken with 3 quarts water, 1 stick celery, 1 carrot, 1 tsp salt, 1 tsp black pepper for 2 hours on medium heat. Add more water as needed.
• Debone and defat chicken. Chop and shred and set aside 2 cups.
• Filter chicken broth with strainer and set aside.
• Debone and defat smoked meat and cut and shred into small pieces. Set aside 2 cups.
• Chop carrot, celery, onion, and garlic.
• Heat 3 tbs cooking oil in large stewing pot. Add chopped celery, onion, carrot and garlic.
• Stir and simmer on medium heat until carrots are cooked (about 5 min) Add a tbs water if onions start to brown.
• While onions/carrots/celery are cooking, chop up 2 cans whole tomatoes. I use food processor for about 2 seconds.
• Add chopped tomatoes to cooked carrots and onions.
• Add 4 cups of the chicken broth.
• Add 2 cups the chopped smoked meat.
• Add 2 cups chopped chicken meat.
• Add butter beans, corn, rice, salt, pepper, cayenne pepper, ketchup, bouillon cubes, and bay leaf.
• Add more of the filtered chicken broth if needed to make soupy.
• Cook at medium low heat for 1 hour.

BRUNSWICK STEW (THE SOUTHERN WAY)

Steps:

• Brown ground beef with onion until done.
• Drain grease off beef.
• Boil chicken until tender (reserving 2 cups of chicken broth).
• Combine meats and remaining ingredients and simmer for 45 minutes.