BRUNSWICK STEW
This recipe has been in my family for many years, ever since we moved to Georgia over 30 years ago. It consists of chicken and salt pork with potatoes, beans and other vegetables. It's both hearty and delicious.
Provided by RENE1959
Categories Soups, Stews and Chili Recipes Stews Brunswick Stew Recipes
Time 3h
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 367.7 calories, Carbohydrate 25.9 g, Cholesterol 70.9 mg, Fat 17.1 g, Fiber 4.2 g, Protein 27.9 g, SaturatedFat 5.2 g, Sodium 495.9 mg, Sugar 4.1 g
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.
CHUCK'S WILD BRUNSWICK STEW
Here's a recipe for those that want to take the time to really enjoy the taste of a wild game stew. For awhile I couldn't hunt, but my son and stepsons did and would always bring home the goodies and ask for this when the snow storms hit and they all wanted to lay around the house and eat and stay warm. This is one of those recipes you can add, delete and improvise as you wish. As long as the wild meat is in there. I've doubled this recipe many times with a family of 7. It just takes a BIG stew pot. *s*
Provided by Chuck in Killbuck
Categories Rabbit
Time 4h
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- In a large stew pot place the rabbit and squirrel and cover by 3 inches of water.
- Stew the two until the meat is ready to fall off the bones.
- This may take 1-2 hours depending on your heat, but slow is best.
- As this is stewing brown the sirloin in cooking oil in a skillet.
- Remove sirloin and sit aside.
- When squirrel and rabbit are ready remove from water and cool.
- Pull off all meat from bones with your fingers and put with the steak, discard bones.
- After the water has cooled skim off the fat or any materials on top.
- Place all the meat back into the broth you have just made and begin to simmer.
- Add potatoes, onion, corn, beans, carrots, celery and garlic.
- Add some additional water if needed to cover by 1-2 inches.
- Simmer for several hours to thicken the stew.
- Thickness is a personal preference to your own likeness and for dipping.
- When thickness is reached salt, pepper and season with your personal.
- stew seasoning.
- Serve hot.
- Note 1: Leftovers can be frozen and reheated in microwave.
- Note 2: You may bypass the stewing of the animals and instead brown them inches.
- a skillet and add later to water but the broth will not be as rich and flavorful.
- Note 3: Serve with some crusty bread or crackers to dip in the stew. Awesome!
Nutrition Facts : Calories 438.3, Fat 14.3, SaturatedFat 5.3, Cholesterol 55.5, Sodium 225.7, Carbohydrate 52.6, Fiber 11.5, Sugar 5.1, Protein 27.1
GET A HUSBAND BRUNSWICK STEW
The thickest, most wonderful Brunswick Stew you've ever had. Those of you who've never had Brunswick Stew will just die.... If you've had it before, you won't believe it. Old family recipe and the best stew around!!!
Provided by RAKESTRAW
Categories Soups, Stews and Chili Recipes Stews Brunswick Stew Recipes
Time 3h30m
Yield 16
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large skillet, and saute the onions and celery until soft. Mix in the pork and beef, and cook until evenly browned. Do not drain.
- Transfer the pork and beef mixture to a large stock pot over low heat. Stir in the shredded chicken, tomatoes and their liquid, ketchup, and barbeque sauce. Season with salt, pepper, and hot sauce. Place the whole green pepper into the mixture. Cook, stirring occasionally, 2 hours, or until thickened.
- Stir the cream style corn into the stew mixture. Continue cooking 1 hour, or to desired consistency. Remove the green pepper; chop and return to the stew or discard.
Nutrition Facts : Calories 379.7 calories, Carbohydrate 25.3 g, Cholesterol 89.8 mg, Fat 18.8 g, Fiber 2.1 g, Protein 28.5 g, SaturatedFat 6.2 g, Sodium 836.1 mg, Sugar 10.8 g
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