SLOW COOKER BRUNSWICK STEW
Provided by Virginia Willis
Categories main-dish
Time 8h25m
Yield 8 servings
Number Of Ingredients 12
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.
INSTANT POT BRUNSWICK STEW
This traditional Southern stew is the perfect combination of delicious tomato broth, hearty vegetables and rich luscious meat. While it's not as thick as many stews, it's one recipe that's sure to fill even the hungriest bellies.
Provided by Food Network Kitchen
Time 1h
Yield 8 servings
Number Of Ingredients 17
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
Provided by Food Network
Categories main-dish
Time 6h10m
Yield 3 1/2 quarts
Number Of Ingredients 14
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
Provided by Food Network
Time 2h40m
Yield 20 plus servings
Number Of Ingredients 17
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.
JACK'S BRUNSWICK STEW
Provided by Trisha Yearwood
Categories main-dish
Time 3h45m
Yield 16 (1 cup) servings
Number Of Ingredients 12
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 FOR YOUR CROCK POT
Early Virginia settlers made this hearty stew with squirrel meat. Better Homes and Gardens updated version simmers all day in your crock pot and features chicken and ham.
Provided by Bev I Am
Categories Stew
Time 10h20m
Yield 6 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 478.6, Fat 21.3, SaturatedFat 6.5, Cholesterol 100.7, Sodium 375.4, Carbohydrate 38.1, Fiber 8.1, Sugar 5.2, Protein 35.8
SHORTCUT BRUNSWICK STEW BY CAMPBELL'S
Make and share this Shortcut Brunswick Stew by Campbell's recipe from Food.com.
Provided by Debbwl
Categories Stew
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 349.7, Fat 11.3, SaturatedFat 3.4, Cholesterol 60.2, Sodium 763.8, Carbohydrate 39.6, Fiber 5.7, Sugar 9.3, Protein 25.4
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