Birdsongs 5th Quarter Beaufort Stew Recipes

BIRDSONG'S 5TH QUARTER BEAUFORT STEW

Steps:

• Place stock, seasonings, onion, potatoes, corn and sausage in a large stock pot and bring to a boil. Reduce to simmer and allow to cook about 30 minutes or until potatoes and corn are cooked thoroughly. Add crawdads and crab legs and cook another 10-15 minutes. Add shrimp and cook an additional 5-7 minutes or until shrimp are pink. Allow to cool. To serve, drain and pour contents on a large table covered with plastic cloth.

BEAUFORT STEW - EDISTO STYLE

Steps:

• Fill a large pot half-full of water.
• Bring it to a boil and add Old Bay seasoning and the sausage.
• Bring back to boil and cook about 10 minutes.
• Add ears of corn and bring to boil again.
• If adding potatoes, add them with the corn.
• Cook about 10 minutes.
• If adding frozen crab legs, add them next.
• Bring mixture back to a boil and immediately add the shrimp, cooking just until the shrimp turn pink.
• Remove pot from burner.
• Immediately drain pot and spoon mixture into large serving bowls.
• Serve with cocktail sauce, saltine crackers and plenty of napkins, hand towels or paper towels.
• This is always served as a casual meal because each person peels his own shrimp and it can get messy, but everyone enjoys it.
• For large groups, we usually cook it outside in a huge pot over an open gas burner, like a King Kooker.

BEAUFORT STEW (LOW COUNTRY BOIL)

Steps:

• Bring a large stock pot of water to a boil. Add Old Bay, potatoes and sausage.
• Cook 15 minutes maintaining the boil.
• Add corn and shrimp, returning liquid to a boil. Cook for 5 minutes.
• Dump into large colander to drain.
• Transfer to large serving platter and serve with plenty of napkins and condiments.

PARKER'S BEEF STEW

Steps:

• Place the beef in a bowl with red wine, garlic, and bay leaves. Place in the refrigerator and marinate overnight.
• The next day, preheat the oven to 300 degrees F.
• Combine the flour, 1 tablespoon salt, and 1 tablespoon pepper. Lift the beef out of the marinade with a slotted spoon and discard the bay leaves and garlic, saving the marinade. In batches, dredge the cubes of beef in the flour mixture and then shake off the excess. Heat 2 tablespoons of olive oil in a large pot and brown half the beef over medium heat for 5 to 7 minutes, turning to brown evenly. Place the beef in a large oven-proof Dutch oven and continue to brown the remaining beef, adding oil as necessary. (If the beef is very lean, you'll need more oil.) Place all the beef in the Dutch oven.
• Heat another 2 tablespoons of oil to the large pot and add the onions, carrots, mushrooms, and potatoes. Cook for 10 minutes over medium heat, stirring occasionally. Add the garlic and cook for 2 more minutes. Place all the vegetables in the Dutch oven over the beef. Add 2 1/2 cups of the reserved marinade to the empty pot and cook over high heat to deglaze the bottom of the pan, scraping up all the brown bits with a wooden spoon. Add the chicken stock, rosemary, sun-dried tomatoes, Worcestershire sauce, 1 tablespoon salt, and 2 teaspoons pepper. Pour the sauce over the meat and vegetables in the Dutch oven and bring to a simmer over medium heat on top of the stove. Cover the pot and place it in the oven to bake it for about 2 hours, until the meat and vegetables are all tender, stirring once during cooking. If the stew is boiling rather than simmering, lower the heat to 250 or 275 degrees F.
• Before serving, stir in the frozen peas, season to taste, and serve hot.

FROGMORE STEW

Steps:

• In a stockpot, combine water, onion, seafood seasoning and, if desired, lemons; bring to a boil. Add potatoes; cook, uncovered, 10 minutes. Add kielbasa and corn; return to a boil. Reduce heat; simmer, uncovered, 10-12 minutes or until potatoes are tender. Add shrimp; cook 2-3 minutes longer or until shrimp turn pink., Drain; transfer to a bowl. Serve with cocktail sauce, butter and additional seasoning.

BEAUFORT STEW

Steps:

• Place the sausage, corn, potatoes, and dry crab boil seasoning mix in a large pot filled with enough water to cover. Bring to a boil over high heat.
• Reduce the heat to low and simmer until potatoes are tender, about 15 minutes. Mix in the shrimp, and continue cooking until opaque, 2 to 3 minutes. Drain, season with salt, and serve hot.

FROGMORE STEW

Steps:

• Fill large container of a propane cooker halfway with water.
• Add 1/4 cup Old Bay seasoning, Bring to a boil.
• Add potatoes, return to a boil, and cook 10 minutes.
• Add sausage and corn; return to a boil, and cook 10 minutes.
• Make sure potatoes are done at this point.
• Add shrimp, cook 3-5 minutes.
• Remove with a slotted spoon onto a serving platter or newspaper.
• Serve with additional old bay and cocktail sauce.

BEAUFORT STEW

Steps:

• Place the sausage, corn, potatoes, and dry crab boil seasoning mix in a large pot filled with enough water to cover. Bring to a boil over high heat.
• Reduce the heat to low and simmer until potatoes are tender, about 15 minutes. Mix in the shrimp, and continue cooking until opaque, 2 to 3 minutes. Drain, season with salt, and serve hot.

BEAUFORT STEW

Steps:

• Place the sausage, corn, potatoes, and dry crab boil seasoning mix in a large pot filled with enough water to cover. Bring to a boil over high heat.
• Reduce the heat to low and simmer until potatoes are tender, about 15 minutes. Mix in the shrimp, and continue cooking until opaque, 2 to 3 minutes. Drain, season with salt, and serve hot.

BEAUFORT STEW

Steps:

• Place the sausage, corn, potatoes, and dry crab boil seasoning mix in a large pot filled with enough water to cover. Bring to a boil over high heat.
• Reduce the heat to low and simmer until potatoes are tender, about 15 minutes. Mix in the shrimp, and continue cooking until opaque, 2 to 3 minutes. Drain, season with salt, and serve hot.