Aunt Dots Brunswick Stew Food

INSTANT POT BRUNSWICK STEW

Steps:

• Set a 6-quart Instant Pot® to high saute (see Cook's Note) and allow it to heat up for 3 to 4 minutes. Sprinkle the beef with 1 teaspoon salt and a generous amount of pepper. Add 2 tablespoons of the oil to the pot and sear the beef on all sides until golden brown, 7 to 8 minutes. Remove to a paper towel-lined plate with a slotted spoon.
• Add the remaining 1 tablespoon oil to the pot with the carrots, celery and onion and cook, stirring occasionally, until the vegetables are softened, 3 to 4 minutes. Add the tomatoes, sugar, tomato paste, Worcestershire, hot sauce, 2 teaspoons salt and a few grinds of pepper and stir until combined. Add the beef, ham hock, corn, lima beans, peas, potatoes and 2 cups water and stir to combine.
• Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 30 minutes.
• After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid.
• Remove the ham hock, cut off any meat and return it to the stew; discard the bone. Season the stew with salt and pepper and serve with bread, cornbread, biscuits or saltine crackers.

AUNT DOT'S BRUNSWICK STEW

Steps:

• Bring water to boil in a saucepan; add potatoes, and boil until tender ( about 15 minutes).
• Pour the potatoes and the water used to boil them into a large pot. Stir in onion, peas, corn, tomatoes, ground turkey, and bacon. Bring to a boil. Cover, reduce heat to medium-low, and simmer for 2 hours, stirring occasionally.
• Stir in the salt, pepper, garlic salt, and sugar. If stew appears too watery, stir together flour and some of the stew liquid in a small cup, and then stir mixture into the stew. Continue cooking for 1 hour.

NEW BRUNSWICK STEW

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.

"NEW" BRUNSWICK STEW

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.