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.
EASY BRUNSWICK STEW
My family loves this on a cool crisp fall day. I adjust the heat level by adjusting the hot sauce used. As submitted, it's safe for the little taste buds. I serve this with honey cornbread. Enjoy!
Provided by Stacy
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 35m
Yield 12
Number Of Ingredients 13
Steps:
- Combine cream-style corn, diced tomatoes, chicken, pork, sweet corn, ketchup, tomato sauce, water, bacon drippings, barbeque sauce, Worcestershire sauce, hot sauce, and black pepper together in a Dutch oven or stockpot; simmer over low heat until heated through, 20 to 45 minutes.
Nutrition Facts : Calories 446.6 calories, Carbohydrate 43.8 g, Cholesterol 94.7 mg, Fat 14.9 g, Fiber 3.4 g, Protein 36.7 g, SaturatedFat 4.9 g, Sodium 1269.7 mg, Sugar 17.3 g
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
BRUNSWICK STEW
Brunswick stew dates back to the 1860s, when it was served as a complete meal. We now use it as an accompaniment to barbecues. It is delicious picnic fare when served with country ribs, coleslaw or potato salad. When I make this stew, I double the recipe and freeze small portions so we can enjoy it at several meals. -Alyce Ray, Forest Park, Georgia
Provided by Taste of Home
Categories Dinner
Time 2h5m
Yield 6 quarts.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 151 calories, Fat 3g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 348mg sodium, Carbohydrate 18g carbohydrate (7g sugars, Fiber 2g fiber), Protein 13g protein. Diabetic Exchanges
QUICK, EASY, DELICIOUS, BRUNSWICK STEW
I originally saw the basic recipe in a Southern Living Magazine Cookbook and added my own ingredients to fine tune the flavors. It is really as close as you can get to the real thing. This is a hearty meal in itself or serve with cornbread and a salad and everyone will think you have been cooking for hours. You wont be disappointed.
Provided by HappyTune
Categories Stew
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Boil chicken in chicken stock, cool then shred.
- Bring all ingredients to a boil in Dutch oven over medium-high heat, stirring often.
- Cover, reduce heat to low and simmer, stirring occasionally, 25 minutes or until thoroughly heated.
QUICK BRUNSWICK STEW
Make and share this Quick Brunswick Stew recipe from Food.com.
Provided by randy525
Categories Beginner Cook
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Use a 4 quart stock pot. Cook onions in 1 teaspoons of oil till clear. Add the rest of the ingredients and cook over medium low heat for at least one hour. Serve this with Tobasco & oyster crackers.
Nutrition Facts : Calories 169.7, Fat 1.9, SaturatedFat 0.4, Cholesterol 32.9, Sodium 490.1, Carbohydrate 24.7, Fiber 3.3, Sugar 6.3, Protein 16.8
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.
BRUNSWICK STEW, QUICK-COOKED
As a southern girl, I love good Brunswick Stew. This is a quick cooking version that can be thrown together in a relatively short time and can be used as a "base" if there are other things you like to add to your stew. The recipe displayed here uses store-bought prepared pork barbecue, however, if you have left-over pork or beef barbecue, use it by all means! TIP: if you have ever used Emeril's "Essence" in any of your cooking, sprinkle the chicken liberally with it before adding to the stew.
Provided by libragay42
Categories Stew
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Heat butter in skillet until hot; add the celery and onion. Cook until translucent, about 6 minutes.
- Transfer onion mixture to a large dutch oven. Pour in the 2 cans of rotel and arrange the chicken thighs on top. Add the seasonings to your taste at this point; pour in the thawed corn and then add the 3 cans of tomatoes.
- Bring the mixture to a boil; reduce the heat and cook, covered, at a slow boil for approximately 30 minutes. Remove the chicken thighs, set aside and allow to cool slightly.
- While chicken is cooling, add the container of barbecue to dutch oven, separating as adding (this particular brand is good, pulled pork barbecue). Stir together thoroughly. Pull the chicken from the bones, shred it up and add to the stew (chicken will most likely not appear completely cooked; it will finish cooking after being put back in the stew).
- Stir together again, taste the broth and adjust seasonings to your taste. Cook, covered, for an additional half hour.
Nutrition Facts : Calories 228.3, Fat 6.8, SaturatedFat 3.1, Cholesterol 48.4, Sodium 443.3, Carbohydrate 32.4, Fiber 5.1, Sugar 7.1, Protein 14.4
SUNDAY BRUNSWICK STEW
This is a sweet and spicy stew that you start in the morning and let the slow cooker do the rest. It is a great way to bring in the fall season because it is packed full of vegetables, pork, and butternut squash. It is perfect paired with cornbread muffins and a great way to use leftover pork roast or pulled pork barbeque! White potatoes can be substituted for the butternut squash.
Provided by rrilcoe
Categories Soups, Stews and Chili Recipes Stews Brunswick Stew Recipes
Time 4h25m
Yield 12
Number Of Ingredients 16
Steps:
- Heat oil in a large skillet over medium heat. Cook and stir onion and celery in hot oil until onion is translucent, 5 to 7 minutes. Stir garlic into the mixture; cook and stir another 2 minutes. Transfer mixture to slow cooker.
- Stir butternut squash, pork, diced tomatoes, baked beans, chicken stock, corn, peas, cayenne pepper, cumin, paprika, salt, and barbeque sauce into the onion mixture in the slow cooker.
- Cover and cook on High for 4 hours.
Nutrition Facts : Calories 291.6 calories, Carbohydrate 48.3 g, Cholesterol 34.9 mg, Fat 3.9 g, Fiber 6.3 g, Protein 18.4 g, SaturatedFat 1 g, Sodium 1464.4 mg, Sugar 22.3 g
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