Brunswick Stew For A Crowd Recipes

EASY BRUNSWICK STEW

Steps:

• Heat oil and sauté onion in a dutch oven until soft.
• Add in garlic and stir for 30 seconds.
• Dump in the chicken or turkey, shredded pork, butterbeans/lima beans, sweet corn kernels, broth, diced tomatoes, ketchup, BBQ sauce, hot sauce (if using), salt, and pepper.
• Bring to a boil and then simmer for 35 - 40 minutes, slightly uncovered.
• Adjust seasonings as needed and serve.

BRUNSWICK STEW FOR A CROWD

Steps:

• Put a 14-quart cast iron pot on outdoor gas flame (be sure it is secure and won't tip over and that children are kept away).
• Put in about 1 gallon of water, whole chicken (discard giblets) and bay leaves and bring to a boil.
• Let boil 30 minutes or until the chicken is done.
• When the chicken is done, remove it from the pot, leaving the broth boiling, and set it aside to cool.
• Add all vegetables and barbecued pork to the chicken broth remaining in the pot.
• Debone and shred the chicken meat and add to the pot.
• Add enough V-8 juice to get the desired consistency.
• Add garlic and seasonings.
• Cook on high simmer/low boil for 1-2 hours, stirring occasionally to keep vegetables from settling to the bottom of the pot.
• Taste before serving and add additional seasoning if necessary.

BRUNSWICK STEW

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.

EASY BRUNSWICK STEW

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.

BRUNSWICK STEW

Steps:

• In a large pot or Dutch oven, over very low heat, cook chicken and pork over very low heat in seasoned water (salt, Worcestershire sauce, wine vinegar, rice vinegar and 1 quart water), covered, overnight. Next day pick meat from bone and pulse in food processor to small pieces. Then add back to the stock. To food processor pulse into small pieces tomatoes, red pepper, onions, corn, lima beans, okra and black eyed peas, and add them along with garlic cloves and bouillon cubes to stock. Then add hot pepper sauce, mustard, ketchup, steak sauce, lemon juice. Cook slowly on top of the stove, covered, stirring every 30 minutes or so for 8 hours. Stir in the extra hot pepper sauce. Then refrigerate for 24 hours and re-heat before serving.

BRUNSWICK STEW

Steps:

• Rinse the chicken and remove any excess fat. Place the chicken and 2 of the bay leaves in a large soup or stockpot and cover with the cold water. Season with salt and black pepper to taste and bring to a low boil. Add the vegetable trimmings as you prep the vegetables. Reduce the heat and simmer for about 1 hour, skimming the top of the broth as needed, until the juices run clear when the chicken is pierced with the tip of a small knife.
• Remove the chicken and set aside to cool. Strain the broth into a large bowl, discarding the bay leaves and vegetable trimmings. Skim and discard the fat from the top of the broth with a large spoon.
• When the chicken has cooled enough to handle, pull the meat from the bones, discarding the skin and bones.
• Place the olive oil and butter in the same pot and heat over medium heat until the butter is sizzling hot (see Know-how, page 100). Season the stew meat and pork butt with salt and black pepper to taste, add to the pot, and cook, stirring occasionally, until brown all over, 10 to 12 minutes. Remove the meat from the pan and set aside.
• Place the onions in the same pot, reduce the heat to low, and cook and stir for about 10 minutes, until soft and light brown. Add the celery and carrots and cook and stir for 5 minutes more. Add the reserved broth, the remaining bay leaves, the beef, pork, tomatoes, ketchup, Worcestershire sauce, and red pepper flakes. Season with salt and black pepper and bring to a low boil. Reduce the heat and simmer, uncovered, for 1 hour.
• Add the chicken and potatoes and continue to cook, stirring occasionally, for 30 minutes longer, until the stew meat is very tender. Remove and discard the bay leaves. Add the corn and butter beans and continue to cook for 15 to 20 minutes more, until the beans are tender. Taste for seasoning and add more salt and pepper, if desired. Serve hot with hot sauce on the side to give it a kick.
• Celebrate Labor Day or the Fourth of July in high Southern style by serving Brunswick Stew with Crispy Crusty Jalapeño Cornbread Sticks (page 58) or Squash Puppies (page 65) and Watermelon-Tomato Salad with Shaved Feta and Handfuls of Mint (page 270). Don't forget the Mint Juleps (page 27) and Meyer Lemonade (page 27)!
• With Brunswick, Georgia, and Brunswick County, Virginia, laying competing claims, the exact origins of Brunswick stew remain a mystery, but it hardly matters-either way, the stew is a staple of Southern cuisine. It can be found year-round in restaurants-barbecue joints, mainly-but it's traditionally served on Labor Day, the start of hunting season, as a way to clean last year's meat out of the freezer. Consequently, this vegetable-based stew is made using every kind of meat you could possibly think of-and some you might not want to think of-including chicken, pork, beef, rabbit, and squirrel.

BEEF STEW FOR A CROWD

Steps:

• In a soup kettle, brown beef in oil; drain. Stir in the water, tomato sauce, bouillon, salt if desired and pepper. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until the meat is tender., Add the potatoes, carrots, celery and onions. Return to a boil. Reduce heat; cover and simmer for 25-30 minutes or until the vegetables are tender. , Combine flour and cold water until smooth; gradually stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened.

BRUNSWICK STEW (CHICKEN/PORK/BEEF)

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.