Southern Living Magazines Brunswick Stew Recipes

SOUTHERN LIVING MAGAZINE'S BRUNSWICK STEW

Southern Living magazine's Brunswick Stew image

This stick-to-your ribs recipe promises plenty of satisfying flavor sure to tickle your taste buds. No need to worry about the ample quantity; keep extra portions under wraps in the freezer.

Provided by Allrecipes Member

Yield 16

Number Of Ingredients 19

Ingredients

1 (3 pound) whole chicken
1 ½ cups chopped onion
1 cup chopped green bell pepper
1 tablespoon vegetable oil
3 (16 ounce) cans whole peeled tomatoes, undrained and chopped
1 (8 ounce) can tomato sauce
¼ cup sugar
3 tablespoons white vinegar
2 tablespoons Worcestershire sauce
2 tablespoons all-purpose flour
1 cup water
1 pound red potatoes, peeled and cubed
1 (16 ounce) can baked beans
1 tablespoon hot sauce
1 ½ teaspoons salt
½ teaspoon ground turmeric
½ teaspoon pepper
1 (16 ounce) can whole kernel corn, drained
1 (16 ounce) can lima beans, drained

Steps:

COOK chicken in a large Dutch oven in boiling water to cover 45 minutes or until done.
REMOVE chicken from broth, reserving broth for another use. Cool chicken. Skin, bone, and chop chicken.
SAUTE onion and bell pepper in hot oil in Dutch oven until tender. Add chicken, tomato, and next 4 ingredients.
COMBINE flour and 1 cup water, whisking until smooth. Stir into chicken mixture. Add potato and next 5 ingredients.
COVER and cook over medium heat, stirring occasionally, 20 to 30 minutes. Add corn and lima beans, and cook 10 minutes.

Nutrition Facts : Calories 323.6 calories, Carbohydrate 29.9 g, Cholesterol 63.8 mg, Fat 14.3 g, Fiber 5 g, Protein 21 g, SaturatedFat 3.9 g, Sodium 757.2 mg, Sugar 10 g

BRUNSWICK STEW

Brunswick Stew image

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

Ingredients

1 pound bone-in pork loin chops
2 bone-in chicken breast halves, skin removed
1 pound beef top round steak, cut into bite-size pieces
6 cups water
2 cans (14-1/2 ounces each) diced tomatoes, undrained
2 cups chopped onion
1 can (8 ounces) tomato sauce
1/2 cup cider vinegar
1/4 cup sugar
4 to 5 garlic cloves, minced
2 teaspoons hot pepper sauce
2 cans (15-1/4 ounces each) whole kernel corn, drained
2 cans (14-3/4 ounces each) cream-style corn
1 cup dry bread crumbs, toasted
Salt and pepper to taste
Minced fresh parsley, optional

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

QUICK, EASY, DELICIOUS, BRUNSWICK STEW

Quick, Easy, Delicious, Brunswick Stew image

I originally saw the basic recipe in a Southern Living Magazine Cookbook and added my own ingredients to fine tune the flavors. It is really as close as you can get to the real thing. This is a hearty meal in itself or serve with cornbread and a salad and everyone will think you have been cooking for hours. You wont be disappointed.

Provided by HappyTune

Categories Stew

Time 35m

Yield 8-10 serving(s)

Number Of Ingredients 13

Ingredients

3 cups chicken stock or 3 cups chicken broth
2 -3 cups shredded cooked chicken
1 (24 ounce) container shredded barbecued pork
1 (16 ounce) package frozen vegetable gumbo
1 (10 ounce) package frozen baby lima beans
1 (10 ounce) package frozen whole kernel corn
1/2 cup ketchup
3 -4 tablespoons apple cider vinegar
4 tablespoons Worcestershire sauce
5 -6 tablespoons of texas pete's hot sauce
1/2 teaspoon salt
1 tablespoon black pepper
4 -5 roma tomatoes (peeled and chopped)

Steps:

Boil chicken in chicken stock, cool then shred.
Bring all ingredients to a boil in Dutch oven over medium-high heat, stirring often.
Cover, reduce heat to low and simmer, stirring occasionally, 25 minutes or until thoroughly heated.

SOUTHERN LIVING MAGAZINE'S BRUNSWICK STEW

Southern Living magazine's Brunswick Stew image

This stick-to-your ribs recipe promises plenty of satisfying flavor sure to tickle your taste buds. No need to worry about the ample quantity; keep extra portions under wraps in the freezer.

Provided by Allrecipes Member

Yield 16

Number Of Ingredients 19

Ingredients

1 (3 pound) whole chicken
1 ½ cups chopped onion
1 cup chopped green bell pepper
1 tablespoon vegetable oil
3 (16 ounce) cans whole peeled tomatoes, undrained and chopped
1 (8 ounce) can tomato sauce
¼ cup sugar
3 tablespoons white vinegar
2 tablespoons Worcestershire sauce
2 tablespoons all-purpose flour
1 cup water
1 pound red potatoes, peeled and cubed
1 (16 ounce) can baked beans
1 tablespoon hot sauce
1 ½ teaspoons salt
½ teaspoon ground turmeric
½ teaspoon pepper
1 (16 ounce) can whole kernel corn, drained
1 (16 ounce) can lima beans, drained

Steps:

COOK chicken in a large Dutch oven in boiling water to cover 45 minutes or until done.
REMOVE chicken from broth, reserving broth for another use. Cool chicken. Skin, bone, and chop chicken.
SAUTE onion and bell pepper in hot oil in Dutch oven until tender. Add chicken, tomato, and next 4 ingredients.
COMBINE flour and 1 cup water, whisking until smooth. Stir into chicken mixture. Add potato and next 5 ingredients.
COVER and cook over medium heat, stirring occasionally, 20 to 30 minutes. Add corn and lima beans, and cook 10 minutes.

Nutrition Facts : Calories 323.6 calories, Carbohydrate 29.9 g, Cholesterol 63.8 mg, Fat 14.3 g, Fiber 5 g, Protein 21 g, SaturatedFat 3.9 g, Sodium 757.2 mg, Sugar 10 g

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