Shortcut Brunswick Stew By Campbells Food

SHORTCUT BRUNSWICK STEW BY CAMPBELL'S

Steps:

• In 3 quart saucepan over low heat cook bacon until crisp. Transfer to paper towwls to drain, reserving 1 tablespoon in pan. Crumble bacon and set aside.
• Over medium heat, in hot drippings cook onion until tender, stirring occasionally.
• Stir in soup, water, Worcestershire and pepper. Heat to boiling. Add lima beans and corn. Return to boiling. Stir to separate vegetables.
• Reduce heat to low. Cover; cook 20 minutes stirring occasionally.
• Stir in chicken and reserved bacon; heat through.

SLOW COOKER BRUNSWICK STEW

Steps:

• To prepare in a slow cooker: Heat the oil in a skillet over medium heat. Add the onions and celery and cook until the onions are soft and translucent, 3 to 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Transfer to a slow cooker. Add the diced tomatoes and tomato sauce. Fill the tomato sauce can with water and add to the cooker, as well. Add the chicken, pork, corn, butterbeans and potatoes. Season with salt and pepper. Turn the cooker on high and cook for 4 hours, or cook on low for 8 hours. Taste and adjust for seasoning with salt and pepper.
• To prepare on the stove: Heat the oil in a large heavy-duty pot over medium heat. Add the onions and celery and cook until the onions are soft and translucent, 3 to 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the diced tomatoes and tomato sauce. Fill the tomato sauce can with water and add to the pot, as well. Add the chicken, pork, corn, butterbeans and potatoes. Season with salt and pepper. Bring to a boil over high heat. Reduce the heat to simmer and cook uncovered, stirring often, until the potatoes and butterbeans are tender and the mixture is thick, about 45 minutes. Taste and adjust for seasoning with salt and pepper.

BRUNSWICK STEW

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

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.

SHORTCUT BEEF STEW

Steps:

• In Dutch oven or large pot over medium-high heat, heat oil. Add beef and cook until browned, stirring often. Set beef aside.
• Add remaining ingredients. Heat to a boil. Return beef to pan. Reduce heat to low. Cover and cook 10 minutes or until vegetables are tender, stirring occasionally.

BRUNSWICK STEW FOR YOUR CROCK POT

Steps:

• In a 3 1/2- to 4-quart crock pot place onion.
• Top with chicken and ham.
• In a small bowl combine undrained tomatoes, broth, garlic, Worcestershire sauce, mustard, thyme, pepper, and hot pepper sauce; pour over chicken and ham.
• Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
• If desired, remove chicken; cool slightly.
• (Keep lid on the crockery cooker.) Remove meat from chicken bones; cut meat into bite-size pieces.
• Return chicken to crock pot; discard bones.
• Add okra, lima beans, and corn to crock pot.
• If using low-heat setting turn to high-heat setting.
• Cover and cook 45 minutes more or until vegetables are tender.
• Makes 6 servings.