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
SOUTHERN BRUNSWICK STEW
Steps:
- Gather the ingredients.
- Place all of the ingredients in a stockpot or Dutch oven.
- Place the pan over high heat and bring to a boil.
- Reduce the heat to low and cover the pan; simmer until hot and bubbly, about 30 minutes.
- Taste the stew and adjust the seasonings with more salt, pepper, and hot sauce as needed.
- Serve and enjoy.
Nutrition Facts : Calories 355 kcal, Carbohydrate 50 g, Cholesterol 78 mg, Fiber 3 g, Protein 32 g, SaturatedFat 1 g, Sodium 969 mg, Sugar 17 g, Fat 4 g, ServingSize 10 (1/2 cup) servings, UnsaturatedFat 0 g
BRUNSWICK STEW GEORGIA STYLE ( CHICKEN & PORK )
Make and share this Brunswick Stew Georgia Style ( Chicken & Pork ) recipe from Food.com.
Provided by johnvac52
Categories Stew
Time 2h20m
Yield 3 1/2 Quarts
Number Of Ingredients 19
Steps:
- Cut celery, carrots, and onion in half; combine vegetables, chicken and next 3 ingredients in a large stockpot.
- Bring mixture to a boil; reduce heat and simmer 1 hour or until chicken is very tender.
- Bone and shred chicken.
- Pour broth through a wire mesh strainer into a bowl, discarding vegetables; return broth to stockpot and add remaining ingredients.
- Bring to a boil, reduce heat and simmer for 1 hour or desired thickness.
- Remove and discard bay leaf.
Nutrition Facts : Calories 1691, Fat 75.9, SaturatedFat 21.9, Cholesterol 387.4, Sodium 2853, Carbohydrate 138.3, Fiber 19.4, Sugar 35.9, Protein 120.2
GEORGIA STYLE BRUNSWICK STEW
Steps:
- Place all ingredients in a stockpot or Dutch oven.
- Cover and simmer until hot and bubbly.
- Taste and adjust seasonings with more salt and hot sauce, as desired.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
SOUTH GEORGIA BRUNSWICK STEW
Old southern style of making Brunswick Stew. I remember my mom making this 30 years ago when I was a kid. Use chicken and smoked pork or smoked deer.
Provided by Ken Nipper
Categories Chowders
Time 3h
Yield 12 serving(s)
Number Of Ingredients 22
Steps:
- Boil chicken with 3 quarts water, 1 stick celery, 1 carrot, 1 tsp salt, 1 tsp black pepper for 2 hours on medium heat. Add more water as needed.
- Debone and defat chicken. Chop and shred and set aside 2 cups.
- Filter chicken broth with strainer and set aside.
- Debone and defat smoked meat and cut and shred into small pieces. Set aside 2 cups.
- Chop carrot, celery, onion, and garlic.
- Heat 3 tbs cooking oil in large stewing pot. Add chopped celery, onion, carrot and garlic.
- Stir and simmer on medium heat until carrots are cooked (about 5 min) Add a tbs water if onions start to brown.
- While onions/carrots/celery are cooking, chop up 2 cans whole tomatoes. I use food processor for about 2 seconds.
- Add chopped tomatoes to cooked carrots and onions.
- Add 4 cups of the chicken broth.
- Add 2 cups the chopped smoked meat.
- Add 2 cups chopped chicken meat.
- Add butter beans, corn, rice, salt, pepper, cayenne pepper, ketchup, bouillon cubes, and bay leaf.
- Add more of the filtered chicken broth if needed to make soupy.
- Cook at medium low heat for 1 hour.
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