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
BRUNSWICK STEW (PORK STEW, SOUTHERN STYLE)
Well, it's called stew, but it's not chunky at all! Really yummy, and is served at many BBQ shacks in Georgia. This recipe is one I came up with to copy-cat the stew served in Zeb's BBQ in Northeastern Georgia.
Provided by MapleLeafLili Hill
Categories Stew
Time 1h10m
Yield 1 stew pot
Number Of Ingredients 17
Steps:
- In a cold stew pot, place your tomato sauce, finely diced canned tomatoes, pork and minced onion and garlic.
- Mash your canned beans (throw out the hunk of pork fat that comes in the can).
- Add the mashed beans to your pot.
- Put the ground pork into the pot, and mash with a fork until everything in the pot is well-mixed and looks 'pureed'.
- Turn on your flame and use a wooden spoon to keep stirring this mixture until the color of the meat changes and it is cooked through.
- (I think I probably cook it this way on the stove top for about 15-20 minutes on medium high heat, stirring so nothing burns onto the bottom.) At this point I transfer the whole lot to my crock pot, but you can continue on with just the stew pot on the stove top.
- Add your spices, cumin, hot pepper flakes, salt, pepper, oregano, and beef bouillon.
- Taste it to see if you have everything in in the proportions you like.
- (I usually end up adding a lil' bit more of each spice to suit our tastes).
- Allow it to simmer a bit, so the spices meld together nicely.
- Give it another taste, add any spices you see fit to suit your tastes.
- I generally add the corn now (We prefer our corn cut off the cob in smaller pieces than whole kernels). Add the vinegar and Worcestershire sauce.
- Be sure to taste-test to see if you need to add more or not.
- Simmer until you are ready to serve.
- If your pork was cooked in the step 5 as instructed, you really just need to add the corn, vinegar and Worcestershire and heat it through.
- But I find it's easy to leave this in a crock-pot to keep it hot.
- When serving, pour some Frank's Red Hot sauce on your own bowl of the stew, (this way you can gauge the heat for each individual eating the stew.) (Optional: You can cook 1-2 chicken breasts in water until they will flake apart -- cut them finely, flake them so they aren't in chunks, and add to your stew).
Nutrition Facts : Calories 3774.1, Fat 198.4, SaturatedFat 72.2, Cholesterol 883.5, Sodium 7657, Carbohydrate 235.7, Fiber 40.8, Sugar 74.3, Protein 279.8
BRUNSWICK STEW GEORGIA STYLE ( CHICKEN & PORK )
Make and share this Brunswick Stew Georgia Style ( Chicken & Pork ) recipe from Food.com.
Provided by johnvac52
Categories Stew
Time 2h20m
Yield 3 1/2 Quarts
Number Of Ingredients 19
Steps:
- Cut celery, carrots, and onion in half; combine vegetables, chicken and next 3 ingredients in a large stockpot.
- Bring mixture to a boil; reduce heat and simmer 1 hour or until chicken is very tender.
- Bone and shred chicken.
- Pour broth through a wire mesh strainer into a bowl, discarding vegetables; return broth to stockpot and add remaining ingredients.
- Bring to a boil, reduce heat and simmer for 1 hour or desired thickness.
- Remove and discard bay leaf.
Nutrition Facts : Calories 1691, Fat 75.9, SaturatedFat 21.9, Cholesterol 387.4, Sodium 2853, Carbohydrate 138.3, Fiber 19.4, Sugar 35.9, Protein 120.2
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