Brunswick Stew Food

BRUNSWICK STEW

Steps:

• Mix all ingredients together and pour into a large crock pot. Cook on low heat for 8 hours stirring occasionally.
• This can be cooked on high for 4 hours but you need to watch it more closely for sticking.
• Goes GREAT with cornbread!

TRADITIONAL BRUNSWICK STEW

Steps:

• Cook onion and garlic in oil until the onion is transparent. Add the meat and brown.
• Drain and add all other ingredients except potato flakes. Cook for 30 minutes over low heat, stirring often.
• Add potato flakes (more or less than the amount listed)to thicken to desired consistency. Add salt, pepper and tabasco to taste.

BRUNSWICK STEW FOR A CROWD

Steps:

• Put a 14-quart cast iron pot on outdoor gas flame (be sure it is secure and won't tip over and that children are kept away).
• Put in about 1 gallon of water, whole chicken (discard giblets) and bay leaves and bring to a boil.
• Let boil 30 minutes or until the chicken is done.
• When the chicken is done, remove it from the pot, leaving the broth boiling, and set it aside to cool.
• Add all vegetables and barbecued pork to the chicken broth remaining in the pot.
• Debone and shred the chicken meat and add to the pot.
• Add enough V-8 juice to get the desired consistency.
• Add garlic and seasonings.
• Cook on high simmer/low boil for 1-2 hours, stirring occasionally to keep vegetables from settling to the bottom of the pot.
• Taste before serving and add additional seasoning if necessary.

BRUNSWICK STEW

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.

BRUNSWICK STEW

Steps:

• In a large stockpot, cook chicken and beef for 1 hour. Add hickory smoked pork. Add finely chopped onion. Add ketchup, diced tomatoes, corn, and hot sauce. Add salt as needed. Cook on low heat for 1 hour.

BRUNSWICK STEW

Steps:

• Bring water and chicken to a boil in a Dutch oven. Reduce heat, and simmer for 40 minutes or until tender. Remove chicken, and set aside. Reserve 3 cups broth in Dutch oven. Pour canned lima beans and liquid through a wire-mesh strainer into Dutch oven. Reserve beans. Add tomatoes to Dutch oven. Bring to a boil over medium-high heat. Cook, stirring often, for 40 minutes or until liquid is reduced by 1/3.
• Skin, bone, and shred chicken. Mash reserved beans with a potato masher. Add chicken, mashed and frozen beans, potatoes, and onions to Dutch oven. Cook over low heat, stirring often, for 3 hours and 30 minutes. Stir in corn and remaining ingredients. Cook over low heat, stirring often, for 1 additional hour.
• Note: A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.

BRUNSWICK STEW

Steps:

• In a large pot or Dutch oven, over very low heat, cook chicken and pork over very low heat in seasoned water (salt, Worcestershire sauce, wine vinegar, rice vinegar and 1 quart water), covered, overnight. Next day pick meat from bone and pulse in food processor to small pieces. Then add back to the stock. To food processor pulse into small pieces tomatoes, red pepper, onions, corn, lima beans, okra and black eyed peas, and add them along with garlic cloves and bouillon cubes to stock. Then add hot pepper sauce, mustard, ketchup, steak sauce, lemon juice. Cook slowly on top of the stove, covered, stirring every 30 minutes or so for 8 hours. Stir in the extra hot pepper sauce. Then refrigerate for 24 hours and re-heat before serving.

SHORTCUT BRUNSWICK STEW BY CAMPBELL'S

Steps:

• In 3 quart saucepan over low heat cook bacon until crisp. Transfer to paper towwls to drain, reserving 1 tablespoon in pan. Crumble bacon and set aside.
• Over medium heat, in hot drippings cook onion until tender, stirring occasionally.
• Stir in soup, water, Worcestershire and pepper. Heat to boiling. Add lima beans and corn. Return to boiling. Stir to separate vegetables.
• Reduce heat to low. Cover; cook 20 minutes stirring occasionally.
• Stir in chicken and reserved bacon; heat through.

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.

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.