Get A Husband Brunswick Stew Food

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GET A HUSBAND BRUNSWICK STEW



Get a Husband Brunswick Stew image

The thickest, most wonderful Brunswick Stew you've ever had. Those of you who've never had Brunswick Stew will just die.... If you've had it before, you won't believe it. Old family recipe and the best stew around!!!

Provided by RAKESTRAW

Categories     Soups, Stews and Chili Recipes     Stews     Brunswick Stew Recipes

Time 3h30m

Yield 16

Number Of Ingredients 13

1 tablespoon olive oil
1 cup chopped onions
2 stalks celery, chopped
1 ½ pounds ground pork
1 ½ pounds ground beef
1 (3 pound) whole cooked chicken, deboned and shredded
3 (14.5 ounce) cans whole peeled tomatoes with liquid, chopped
1 cup ketchup
½ cup hickory flavored barbeque sauce
salt and pepper to taste
1 teaspoon hot sauce to taste
1 green bell pepper
3 (14.75 ounce) cans cream style corn

Steps:

  • Heat the olive oil in a large skillet, and saute the onions and celery until soft. Mix in the pork and beef, and cook until evenly browned. Do not drain.
  • Transfer the pork and beef mixture to a large stock pot over low heat. Stir in the shredded chicken, tomatoes and their liquid, ketchup, and barbeque sauce. Season with salt, pepper, and hot sauce. Place the whole green pepper into the mixture. Cook, stirring occasionally, 2 hours, or until thickened.
  • Stir the cream style corn into the stew mixture. Continue cooking 1 hour, or to desired consistency. Remove the green pepper; chop and return to the stew or discard.

Nutrition Facts : Calories 379.7 calories, Carbohydrate 25.3 g, Cholesterol 89.8 mg, Fat 18.8 g, Fiber 2.1 g, Protein 28.5 g, SaturatedFat 6.2 g, Sodium 836.1 mg, Sugar 10.8 g

BRUNSWICK STEW



Brunswick Stew image

Provided by Food Network

Categories     main-dish

Time 6h10m

Yield 3 1/2 quarts

Number Of Ingredients 14

2 quarts water
1 (3 1/2-pound) whole chicken, cut up
1 (15-ounce) can baby lima beans, undrained
1 (8-ounce) can baby lima beans, undrained
2 (28-ounce) cans whole tomatoes, undrained and chopped
1 (16-ounce) package frozen baby lima beans
3 medium potatoes, peeled and diced
1 large yellow onion, diced
2 (15-ounce) cans cream-style corn
1/4 cup sugar
1/4 cup unsalted butter or margarine
1 tablespoon salt
1 teaspoon pepper
2 teaspoons hot sauce

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.

TRADITIONAL BRUNSWICK STEW



Traditional Brunswick Stew image

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

1 onion, finely chopped
2 garlic cloves, crushed and chopped
2 lbs ground pork (chopped pork barbecue works well)
1 lb ground chicken
12 ounces diced tomatoes
2 (15 ounce) cans creamed corn
1 (15 ounce) can tomato sauce
1 (15 ounce) can water
1/8 cup mustard
1/4 cup barbecue sauce
1 tablespoon vegetable oil
1/4 cup Worcestershire sauce
2 tablespoons instant potato flakes
salt
fresh ground pepper
Tabasco sauce

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.

VEGETARIAN BRUNSWICK STEW



Vegetarian Brunswick Stew image

Considering that the main ingredient in traditional Brunswick stew is meat, this vegetarian version is amazingly good. This would probably adapt well to the crockpot, too.

Provided by JeriBinNC

Categories     Stew

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 13

2 onions, chopped
1 cup butter beans, canned or frozen
1 cup green peas, canned or frozen
2 cups frozen corn kernels
1 (15 ounce) can diced tomatoes, undrained
6 cups broth (I like to use half chicken-style, half beef-style)
1 (15 ounce) can cream-style corn
4 medium potatoes, diced
1 cup tomato sauce
2 tablespoons Worcestershire sauce
2 tablespoons hot sauce, such as Tabasco
2 cups cooked brown rice
salt and pepper

Steps:

  • Mix all ingredients in a large soup pot.
  • Bring to boil, reduce heat to low, and simmer uncovered, stirring frequently, for at leat 1 hour. Add water as necessary if it gets too thick.

Nutrition Facts : Calories 302.8, Fat 1.9, SaturatedFat 0.5, Cholesterol 0.6, Sodium 1669.6, Carbohydrate 66.3, Fiber 8.4, Sugar 9.5, Protein 9.8

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Steps. 1. Heat the olive oil in a large skillet, and saute the onions and celery until soft. Add the minced garlic and cook for a minute stirring constantly. 2. Add …
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  • Heat the olive oil in a large skillet, and saute the onions and celery until soft. Add the minced garlic and cook for a minute stirring constantly.
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