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.
BRUNSWICK STEW
Provided by Food Network
Categories main-dish
Time 6h10m
Yield 3 1/2 quarts
Number Of Ingredients 14
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
Provided by Food Network
Categories main-dish
Time 2h
Yield 20 to 25 servings
Number Of Ingredients 9
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
Provided by Food Network
Time 2h40m
Yield 20 plus servings
Number Of Ingredients 17
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.
BRUNSWICK STEW
This stew has a long ingredient list and might be more time consuming to make than other recipes but it is definitely worth it. This recipe is a bit chunky but you can puree it for a smoother stew if you prefer. This also tastes good with a little vinegar based barbecue sauce added to it. This recipe makes a lot so you may want to halve it.
Provided by exzentriker
Categories Meat
Time 2h30m
Yield 10 serving(s)
Number Of Ingredients 26
Steps:
- Melt 1/4 cup butter and add sauce ingredients. Simmer for ten minutes, do not boil!
- In large pot melt 1/4 cup butter and add potatoes, onion, broth and meats. Boil until potatoes are done, reduce heat and add tomatoes, corn, peas and beans.
- Add the sauce mix and simmer slowly for two hours, stirring often to keep from burning on the bottom.
Nutrition Facts : Calories 266.1, Fat 15.5, SaturatedFat 8.1, Cholesterol 29.3, Sodium 1113, Carbohydrate 30.2, Fiber 2.4, Sugar 15, Protein 4.8
BRUNSWICK STEW
Got this from our preacher's wife and has got to be, hands down, the best Brunswick stew we have ever eaten. I used this recipe for the Thanksgiving dinner at work and took home first prize in the "other" category and grand prize over all.
Provided by wattamess
Categories Beginner Cook
Time 8h5m
Yield 8-10 serving(s)
Number Of Ingredients 12
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!
Nutrition Facts : Calories 382.4, Fat 14, SaturatedFat 4.7, Cholesterol 85.2, Sodium 668.3, Carbohydrate 34.2, Fiber 4, Sugar 12.9, Protein 32.2
BRUNSWICK STEW
Make and share this Brunswick Stew recipe from Food.com.
Provided by lexy suzanne
Categories Stew
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Mix all together, simmer about 30 minutes and serve. Great.
Nutrition Facts : Calories 637, Fat 43.6, SaturatedFat 16.8, Cholesterol 115.9, Sodium 377.3, Carbohydrate 33.6, Fiber 3.5, Sugar 8.4, Protein 30.9
TRADITIONAL BRUNSWICK STEW
Folks moving to this part of the country (Georgia) often fall in love with Brunswick Stew, usually a side dish at barbecue restaurants. This version is delicious but simple to make. People feud over whether the stew should have potatoes and lima beans in it, but this is a purist stew (except for the sneaky addition of potato flakes).
Provided by Red_Apple_Guy
Categories Stew
Time 1h
Yield 14 serving(s)
Number Of Ingredients 16
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.
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