New Brunswick Stew Recipes

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.

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.

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.

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.

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.

Steps:

• Sautee the diced onion in butter until translucent in a deep, large pot.
• Dump all canned ingredients into the pot, including the meats followed by all dry ingredients, yellow mustard, and optional hot sauce. Simmer for 1 hour on medium/medium low heat, stirring occasionally.
• Garnish with shredded cheese.

Steps:

• Preheat oven to 450°.
• Place a heavy-bottomed sauce pot or a Dutch oven over med-high heat with a drizzle of oil.
• Add the bacon to the pan and cook until crispy and golden brown, 3-4 minutes.
• While the bacon is cooking, season the chicken with salt and pepper.
• Combine the flour and poultry seasoning and sprinkle it over the meat, tossing it lightly to coat.
• Remove the crisp bacon from the pan and reserve it on a paper towel-lined plate.
• In two batches, cook the seasoned chicken in the same pan, adding 1 tablespoon oil to the pot, with each batch.
• Cook until golden brown, 5-6 minutes.
• Remove the browned chicken from the pot and reserve it on a paper towel-lined plate.
• Add the remaining tablespoon of oil to the pot and toss in the onions, celery, bell pepper, garlic, and bay leaf.
• Season the veggies with salt and pepper and cook until tender, 8-10 minutes.
• While the veggies are cooking, combine the biscuit mix, milk, 2 tablespoons of the chives, the smoked paprika, and reserved crisped bacon in a medium mixing bowl.
• Drop 8 biscuits onto a nonstick or lightly greased baking sheet and bake until light golden brown, about 10 minutes.
• When the biscuits are done, remove them from the oven and allow them to cool on the baking sheet.
• Once the veggies are softened, add the hot sauce, chicken stock, stewed tomatoes, and Worcestershire sauce to the pot and bring up to a bubble.
• Add the reserved chicken, the butter beans, and corn to the pot, and simmer until the chicken is cooked through and the stew is slightly thickened, 5-8 minutes; discard bay leaf.
• Serve the stew topped with the remaining chives and with the sliced scallions, and pass the biscuits.

Steps:

• Melt 1/4 cup butter and add sauce ingredients. Simmer for ten minutes, do not boil!
• In large pot melt 1/4 cup butter and add potatoes, onion, broth and meats. Boil until potatoes are done, reduce heat and add tomatoes, corn, peas and beans.
• Add the sauce mix and simmer slowly for two hours, stirring often to keep from burning on the bottom.

Steps:

• Preheat oven to 350. Rinse chicken and pat dry, cut breasts in half and chuck roast into 4-5 pieces. Season with salt and pepper. Cover with foil and roast 1 hour.
• Remove roasting pan from oven. Place meats in a separate container to cool. Pour meat juices into heatproof measuring cup, place in freezer for 30 minutes, then remove and scrape off the fat.
• After fat has been skimmed, add enough chicken broth to meat stock to bring level up to 3 cups (you should start with about 2 cups of meat stock). Set aside until ready to use.
• When chicken has cooled, remove the skin and bones. There is no need to cut up the pieces as it will stew for an additional 2 hours and will wind up shredding on its own.
• Chop bacon into 2" pieces, saute in large stockpot over medium-high heat until crisp. Remove bacon and drain off all but 2 T of fat. Return bacon to pot and increase heat to high.
• Add onions and cook to soften, stir, scraping up the bacon bits. Add garlic and cook until you can smell it. Deglaze pan by adding meat stock mixture to loosen all brown bits on bottom of pan.
• Add the tomatoes, ketchup, brown sugar, yellow mustard, Worcestershire, cider vinegar, lemon juice and Tabasco. Stir well.
• Add chicken and beef pieces to the pot. Stir meat into the stew so that all the pieces are submerged in sauce. This is stewing--simmering tough pieces of meat to tenderize and flavor.
• Cover and simmer stew for 2 hours. Stir occasionally to make sure sugars aren't scorching. Remove cover during last 1/2 hour. Break up large meat chunks with a potato masher if needed.
• Add corn and lima beans (if desired) and cook stew for 30 minutes more.
• Serve with corn muffins and extra Tabasco.