Williamsburg Brunswick Stew Food

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

Ingredients

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.

VIRGINIA'S BEST BRUNSWICK STEW

Virginia's Best Brunswick Stew image

Georgians and Virginians both claim that this stew originated in their respective town of Brunswick and Brunswick County. I may be a born and raised Virginia girl, but I'm offering this classic recipe for all of you to try. I've adapted it from vol. 2 of my Gourmet Slow-Cooker - you can throw it all in a crock pot, or follow my second step of browning for added flavor. Serve with a lighter red wine, like Tempranillo, Pinot Noir, or even a Cabernet Franc, and enjoy!

Provided by Lauren H

Categories Stew

Time 6h25m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1 lb chicken, boneless and skinless (breast or thighs)
2 tablespoons vegetable oil
2 (6 ounce) pork chops
1 yellow onion, sliced to your preference (I use thin slices, but thick or diced could work as well)
1 tablespoon Worcestershire sauce
1/2 teaspoon Tabasco sauce (can add more to get the "kick" you want)
16 ounces canned diced tomatoes
1 cup chicken stock or 1 cup water
1 (10 ounce) package frozen lima beans, thawed
1 (8 ounce) package corn kernels, thawed (can also use fresh)

Steps:

Combine the flour, salt, garlic powder, and pepper in a Ziploc bag; add the chicken pieces and shake until coated evenly.
Add the vegetable oil to a sauté pan on medium-high heat. Cook the chicken until browned on both sides, then add chicken and (not browned) pork chops to the crock pot.
Sauté the chopped onion in the oil and meat drippings until browned. Add to slow cooker.
Combine tomatoes, Worcestershire, and Tabasco; pour over meat.
Add the chicken stock/water to the crock pot.
Cover and cook on low for 4-6 hours, until the chicken is tender.
Add the lima beans and corn; continue cooking for another 1-2 hours until the vegetables are tender.
Remove chicken and pork from the crock pot; shred meat with two forks and return to stew.
Enjoy!

Nutrition Facts : Calories 633.9, Fat 29.9, SaturatedFat 8, Cholesterol 111, Sodium 1115, Carbohydrate 52, Fiber 8.3, Sugar 7.9, Protein 40.9

BRUNSWICK STEW

Brunswick Stew image

Provided by Food Network

Time 2h40m

Yield 20 plus servings

Number Of Ingredients 17

Ingredients

1/2 pound salted butter
3 cups (2 large) finely diced sweet onions
2 tablespoons minced garlic
1 teaspoon cayenne pepper
1 tablespoon freshly ground black pepper
1 tablespoon salt
1/4 cup Worcestershire sauce
1/2 cup vinegar bbq sauce (recommended: Sapp Southern Soul Barbeque North Carolina)
1/2 cup brown sweet bbq sauce (recommended: Sapp Southern Soul Barbeque Georgia)
1 pound smoked pulled pork
1/2 pound smoked pulled chicken
1/2 pound smoked pulled turkey
1 pound smoked chopped beef brisket
1 (number 10) can crushed tomatoes
1 quart drained yellow corn kernels
1 quart drained baby lima beans
1 quart or more quality chicken stock or broth

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.

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