Quick Easy Delicious Brunswick Stew Food

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.

EASY BRUNSWICK STEW

Steps:

• Heat oil and sauté onion in a dutch oven until soft.
• Add in garlic and stir for 30 seconds.
• Dump in the chicken or turkey, shredded pork, butterbeans/lima beans, sweet corn kernels, broth, diced tomatoes, ketchup, BBQ sauce, hot sauce (if using), salt, and pepper.
• Bring to a boil and then simmer for 35 - 40 minutes, slightly uncovered.
• Adjust seasonings as needed and serve.

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.

BRUNSWICK STEW

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.

QUICK, EASY, DELICIOUS, BRUNSWICK STEW

Steps:

• Boil chicken in chicken stock, cool then shred.
• Bring all ingredients to a boil in Dutch oven over medium-high heat, stirring often.
• Cover, reduce heat to low and simmer, stirring occasionally, 25 minutes or until thoroughly heated.

EASY BRUNSWICK STEW

Steps:

• Combine cream-style corn, diced tomatoes, chicken, pork, sweet corn, ketchup, tomato sauce, water, bacon drippings, barbeque sauce, Worcestershire sauce, hot sauce, and black pepper together in a Dutch oven or stockpot; simmer over low heat until heated through, 20 to 45 minutes.

EASY CROCK POT BRUNSWICK STEW

Steps:

• Add onions, chicken, beef, pork, corn, BBQ sauce and hot sauce to a crock pot or slow cooker.
• Break up whole tomatoes into chunks and add along with all liquid to mixture.
• Add crushed tomatoes to mixture.
• Add 2 cups water and stir.
• Cover and set cooker on low. Cook for 4 to 5 hours.
• Add diced potatoes (drained) and cook for 1 more hour.
• Serve with buttermilk cornbread or garlic bread.
• If listed brands are not available in your area, use local brands you can find.

SUNDAY BRUNSWICK STEW

Steps:

• Heat oil in a large skillet over medium heat. Cook and stir onion and celery in hot oil until onion is translucent, 5 to 7 minutes. Stir garlic into the mixture; cook and stir another 2 minutes. Transfer mixture to slow cooker.
• Stir butternut squash, pork, diced tomatoes, baked beans, chicken stock, corn, peas, cayenne pepper, cumin, paprika, salt, and barbeque sauce into the onion mixture in the slow cooker.
• Cover and cook on High for 4 hours.

EASY BRUNSWICK STEW

Steps:

• Trim roast and cut into 2 inch pieces. Stir together all ingredients in a 6 quart slow cooker.
• Cover and cook on LOW 10-12 hours or until potatoes are fork tender.
• Remove pork with slotted spoon, and shred.
• Return shredded pork to slow cooker, and stir well.
• Ladle stew into bowls.

BRUNSWICK STEW

Steps:

• Place the pork chops, chicken and round steak in a large Dutch oven; cover with water. Cover and cook for 1-1/2 hours or until meat is tender. , Strain stock into another large kettle; refrigerate overnight. Remove bones from meat; dice and place in a separate bowl. Cover and refrigerate overnight. , The next day, skim fat from stock. Add the tomatoes, onion, tomato sauce, vinegar, sugar, garlic and pepper sauce. Simmer, uncovered, for 45 minutes. , Add the kernel corn, cream-style corn and reserved meat; heat through. Stir in bread crumbs; season with salt and pepper.