GRANDMA WISE BURNSWICK STEW
There are many burnswick stew recipes and this is probally no different. It was a request from someone so here it is but she really did not have a recipe I just learned by my Mother how to make it as she could best remember her mothers recipe. As a child I remembered it being cooked outdoors in a cast iron kettle over a fire...
Provided by jamie Beecham
Categories Other Side Dishes
Number Of Ingredients 12
Steps:
- 1. This is a all day long recipe. In a large stock pot boil the pork and chicken season water with salt and pepper. Let stew till the meat is falling off the bones. Dip up out of the broth and set a side.
- 2. Add in all the tomatoes excecpt the paste thats for the very last if it needs thicker. Add in the potatoes, bean, let cook till beans and potatoes are tender. Add in the vinegar, brown sugar and worchestershire. Also the dried red peppper.
- 3. Remove the meat from all bones and just take your hands down into the bowl with the meat and begin to mash with you hands till mashed up fine. Add to the pot with the corn and just let cook. About 3 hrs slowly. Keep stirring the pot don't let it stick to the bottom, the potatoes should stew all down to just about nothing sometimes you might see one chunk in it or a couple but the potatoe is to make it thick. Taste when you think it seems done and adjust the flavor for your taste. I like it sweet and a bite of sour.
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
GRANDMA'S CORN STEW
This treasured dish was one of my grandma's favorites, and I have fond memories of making this stew with my mother. Now I serve it to my own family.-Trisha Kaylor, Lebanon, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, cook beef, onion and green pepper over medium heat until the meat is no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour.
Nutrition Facts :
GRANDMA'S HOMEMADE BEEF STEW
Just like grandma used to make. Very little work goes into this homemade beef stew but it was always made with love. Serve with saltine crackers or yeast rolls.
Provided by COTTNBLOSM
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h25m
Yield 8
Number Of Ingredients 12
Steps:
- Place stew meat, water, onion, salt, and pepper in a large stockpot. Cook over medium heat until meat is fork-tender, about 45 minutes. Do not drain.
- Add carrots and potatoes to the stew, stir, and cook over medium heat for 20 minutes. Stir in celery, green beans, corn, peas, crushed tomatoes, and tomato sauce. Reduce heat to medium-low and let cook for about 1 hour.
Nutrition Facts : Calories 366 calories, Carbohydrate 32.6 g, Cholesterol 62.6 mg, Fat 16.4 g, Fiber 7.2 g, Protein 24.4 g, SaturatedFat 6.3 g, Sodium 657 mg, Sugar 8.4 g
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