Chucks 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.

JACK'S BRUNSWICK STEW

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

Steps:

• Pour the broth along with another quart of water into a large, lidded pot such as a Dutch oven. Bring this to a boil, and add the onion and salt to taste. Add the squirrel or other meat and skim any foam that forms. Simmer gently until the meat is falling off the bone, anywhere from 1 to 3 hours.
• Fish out all the meats and remove the meat from the bones; this makes the stew a lot easier to eat. Discard the bones.
• Add all the tomatoes and the potatoes and simmer 30 minutes.
• Add the beans, corn and okra and simmer another 30 minutes.
• Stir in the remaining ingredients until well combined. Tinker with seasonings and serve. Cornbread is a nice accompaniment.

CHICKEN AND BEEF BRUNSWICK STEW

Steps:

• In a large stockpot, saute onions in butter until tender. Add chicken and water. Bring to a boil. Reduce heat; cover and simmer for 1 hour., Remove chicken; when cool enough to handle, remove meat from bones. Discard bones and dice meat. Skim fat from broth; return chicken to broth. , Stir in the next 14 ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour or until vegetables are tender. Stir in potatoes; heat through.

CHUCK'S WILD BRUNSWICK STEW

Steps:

• In a large stew pot place the rabbit and squirrel and cover by 3 inches of water.
• Stew the two until the meat is ready to fall off the bones.
• This may take 1-2 hours depending on your heat, but slow is best.
• As this is stewing brown the sirloin in cooking oil in a skillet.
• Remove sirloin and sit aside.
• When squirrel and rabbit are ready remove from water and cool.
• Pull off all meat from bones with your fingers and put with the steak, discard bones.
• After the water has cooled skim off the fat or any materials on top.
• Place all the meat back into the broth you have just made and begin to simmer.
• Add potatoes, onion, corn, beans, carrots, celery and garlic.
• Add some additional water if needed to cover by 1-2 inches.
• Simmer for several hours to thicken the stew.
• Thickness is a personal preference to your own likeness and for dipping.
• When thickness is reached salt, pepper and season with your personal.
• stew seasoning.
• Serve hot.
• Note 1: Leftovers can be frozen and reheated in microwave.
• Note 2: You may bypass the stewing of the animals and instead brown them inches.
• a skillet and add later to water but the broth will not be as rich and flavorful.
• Note 3: Serve with some crusty bread or crackers to dip in the stew. Awesome!