Harmons Brunswick Stew Food

BRUNSWICK STEW (PORK STEW, SOUTHERN STYLE)

Steps:

• In a cold stew pot, place your tomato sauce, finely diced canned tomatoes, pork and minced onion and garlic.
• Mash your canned beans (throw out the hunk of pork fat that comes in the can).
• Add the mashed beans to your pot.
• Put the ground pork into the pot, and mash with a fork until everything in the pot is well-mixed and looks 'pureed'.
• Turn on your flame and use a wooden spoon to keep stirring this mixture until the color of the meat changes and it is cooked through.
• (I think I probably cook it this way on the stove top for about 15-20 minutes on medium high heat, stirring so nothing burns onto the bottom.) At this point I transfer the whole lot to my crock pot, but you can continue on with just the stew pot on the stove top.
• Add your spices, cumin, hot pepper flakes, salt, pepper, oregano, and beef bouillon.
• Taste it to see if you have everything in in the proportions you like.
• (I usually end up adding a lil' bit more of each spice to suit our tastes).
• Allow it to simmer a bit, so the spices meld together nicely.
• Give it another taste, add any spices you see fit to suit your tastes.
• I generally add the corn now (We prefer our corn cut off the cob in smaller pieces than whole kernels). Add the vinegar and Worcestershire sauce.
• Be sure to taste-test to see if you need to add more or not.
• Simmer until you are ready to serve.
• If your pork was cooked in the step 5 as instructed, you really just need to add the corn, vinegar and Worcestershire and heat it through.
• But I find it's easy to leave this in a crock-pot to keep it hot.
• When serving, pour some Frank's Red Hot sauce on your own bowl of the stew, (this way you can gauge the heat for each individual eating the stew.) (Optional: You can cook 1-2 chicken breasts in water until they will flake apart -- cut them finely, flake them so they aren't in chunks, and add to your stew).

BRUNSWICK STEW

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.

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.

CHICKEN BRUNSWICK STEW

Steps:

• place onion in slow cooker, top with chicken, add corn and next 9 ingredients, stir well. cover with lid, cook on high for 1 hour. reduce heat to low, cook 6 hours until chicken is tender. shred chicken (remove if necessary and then replace) ladle stew into bowels.

BRUNSWICK STEW, QUICK-COOKED

Steps:

• Heat butter in skillet until hot; add the celery and onion. Cook until translucent, about 6 minutes.
• Transfer onion mixture to a large dutch oven. Pour in the 2 cans of rotel and arrange the chicken thighs on top. Add the seasonings to your taste at this point; pour in the thawed corn and then add the 3 cans of tomatoes.
• Bring the mixture to a boil; reduce the heat and cook, covered, at a slow boil for approximately 30 minutes. Remove the chicken thighs, set aside and allow to cool slightly.
• While chicken is cooling, add the container of barbecue to dutch oven, separating as adding (this particular brand is good, pulled pork barbecue). Stir together thoroughly. Pull the chicken from the bones, shred it up and add to the stew (chicken will most likely not appear completely cooked; it will finish cooking after being put back in the stew).
• Stir together again, taste the broth and adjust seasonings to your taste. Cook, covered, for an additional half hour.

HARMON'S BRUNSWICK STEW

Steps:

• Melt butter in a skillet over medium-high heat. Saute onion in melted butter until tender, 5 to 7 minutes.
• Stir sauteed onion, cream-style corn, crushed tomatoes, white chicken chunks, pork in barbeque sauce, beef in barbeque sauce, Worcestershire sauce, black pepper, salt, and hot sauce together in a slow cooker crock.
• Cook on High until hot, at least 30 minutes.

CHICKEN BRUNSWICK STEW

Steps:

• Place onion in a slow cooker; place chicken over onion.
• Add corn and remaining ingredients.
• Cook, covered, at HIGH, 4 hours or until chicken is tender.
• Remove chicken; shred and return to stew.

BRUNSWICK STEW GEORGIA STYLE ( CHICKEN & PORK )

Steps:

• Cut celery, carrots, and onion in half; combine vegetables, chicken and next 3 ingredients in a large stockpot.
• Bring mixture to a boil; reduce heat and simmer 1 hour or until chicken is very tender.
• Bone and shred chicken.
• Pour broth through a wire mesh strainer into a bowl, discarding vegetables; return broth to stockpot and add remaining ingredients.
• Bring to a boil, reduce heat and simmer for 1 hour or desired thickness.
• Remove and discard bay leaf.