Chicken And Beef Brunswick Stew Recipes

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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



Get a Husband Brunswick Stew image

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

1 tablespoon olive oil
1 cup chopped onions
2 stalks celery, chopped
1 ½ pounds ground pork
1 ½ pounds ground beef
1 (3 pound) whole cooked chicken, deboned and shredded
3 (14.5 ounce) cans whole peeled tomatoes with liquid, chopped
1 cup ketchup
½ cup hickory flavored barbeque sauce
salt and pepper to taste
1 teaspoon hot sauce to taste
1 green bell pepper
3 (14.75 ounce) cans cream style corn

CHICKEN BRUNSWICK STEW

Everyone will warm up to this hearty stew after a long day of sledding, skiing or other fun activities in the frosty outdoors. Use leftover or rotisserie chicken to keep the preparation easy.-Patty Stremsterfer, Pleasant Plains, Illinois

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 14 servings (about 5 quarts).

Number Of Ingredients 13



Chicken Brunswick Stew image

Steps:

  • In a stockpot, melt butter. Add onions; saute until tender. Stir in 5 cups broth, chicken, corn, beans, potatoes, tomatoes, celery, water, herbs and pepper sauce. Bring to a boil. Reduce heat; cover and simmer for 45 minutes., Combine cornstarch and remaining broth until smooth; gradually stir into stew. Bring to a boil; cook and stir for 2 minutes or until slightly thickened.

Nutrition Facts : Calories 393 calories, Fat 15g fat (5g saturated fat), Cholesterol 91mg cholesterol, Sodium 1124mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 5g fiber), Protein 35g protein.

1/4 cup butter, cubed
2 medium onions, chopped
6 cups chicken broth, divided
5 cups cubed cooked chicken
1 package (16 ounces) frozen corn, thawed
1 package (16 ounces) frozen lima beans, thawed
4 medium potatoes, peeled and diced
3 cans (14-1/2 ounces each) diced tomatoes, undrained
2 celery ribs, chopped
1 cup water
1/4 teaspoon each dried basil, marjoram and thyme
1/4 teaspoon hot pepper sauce
1 tablespoon cornstarch

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



Brunswick Stew image

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

1 pound bone-in pork loin chops
2 bone-in chicken breast halves, skin removed
1 pound beef top round steak, cut into bite-size pieces
6 cups water
2 cans (14-1/2 ounces each) diced tomatoes, undrained
2 cups chopped onion
1 can (8 ounces) tomato sauce
1/2 cup cider vinegar
1/4 cup sugar
4 to 5 garlic cloves, minced
2 teaspoons hot pepper sauce
2 cans (15-1/4 ounces each) whole kernel corn, drained
2 cans (14-3/4 ounces each) cream-style corn
1 cup dry bread crumbs, toasted
Salt and pepper to taste
Minced fresh parsley, optional

BRUNSWICK STEW (CHICKEN/PORK/BEEF)

When growing up in Georgia, I felt BBQ wasn't BBQ with out some Brunswick Stew. This is a great recipe. Warning: it makes a lot. But, it freezes well, so not to worry.

Provided by Pokey in San Antonio

Categories     Pork

Time 4h20m

Yield 15-20 serving(s)

Number Of Ingredients 18



Brunswick Stew (Chicken/Pork/Beef) image

Steps:

  • Combine three meats in large pot and cover with water. Bring to a boil, then reduce heat and simmer for 1 hour or until meat is tender.
  • Remove meat and reserve broth. When cool, shred or chop meat.
  • Add potatoes and onions to broth and cook over medium heat until tender.
  • Add meat and remaining ingredients, bring to a boil. Reduce heat and simmer for 2 1/2 hours, stirring often.
  • Serve with your favorite BBQ. I prefer Carolina-style Pulled Pork sandwiches recipe#152801.

Nutrition Facts : Calories 598.9, Fat 30.1, SaturatedFat 10.5, Cholesterol 134.9, Sodium 644.8, Carbohydrate 37.3, Fiber 3.9, Sugar 12.4, Protein 42.7

2 lbs fryer chickens
2 lbs pork butt
2 lbs chuck roast
3 quarts water
3 lbs potatoes (peeled or cubed)
3 cups onions (chopped)
1 (28 ounce) can diced tomatoes
1 (17 ounce) can creamed corn
1 (14 ounce) bottle catsup
1 tablespoon jalapeno (chopped)
1/4 cup red wine
3 tablespoons lemon juice
2 tablespoons dry sherry
2 teaspoons paprika
1 tablespoon brown sugar
1 teaspoon black pepper
1 teaspoon cayenne pepper
1 teaspoon crushed red pepper flakes

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