Chucks Brunswick Stew Recipes

JACK'S BRUNSWICK STEW

Steps:

• Place the pork and chicken in a 1 1/2 gallon stock pot with enough water to cover. Cook at a medium simmer for 2 hours, or until the meat is very tender, skimming occasionally. Remove the meat to a bowl and reserve the stock. Meanwhile, in a separate large stockpot, do the same to the beef. Remove the beef and discard the broth.
• Place the potatoes in a medium saucepan, cover with water and simmer until tender.
• Remove and discard the bones and skin from all of the cooked meat, pull apart or cut into chunks and process in a food processor or meat grinder until ground. Put 2 pints of the reserved pork and chicken stock into a 1 1/2 gallon stock pot, reserve the rest for another use. Add the ground meats to the stock. Dissolve the black pepper and the cayenne pepper in 1 tablespoon water, and add to the stew.
• Add to the onion and tomato to the food processor, process well and add it to the meat mixture with the ketchup and Worcestershire sauce. Process in the food processor the cooked potatoes, then add to the stew, stirring until any lumps are removed. Stir in the salt. At this point, the stew should be soupy not watery. If the stew is too thick to stir easily with a flat spatula or pancake turner, thin it slightly with more reserved pork and chicken stock. Cook for 30 minutes, stirring constantly.
• Puree and add the corn, then continue to cook the stew over very low heat for 1 hour, stirring often and scraping the bottom of the stock pot with a flat spatula or pancake turner to avoid scorching.

CHUCK'S WILD BRUNSWICK STEW

Steps:

• In a large stew pot place the rabbit and squirrel and cover by 3 inches of water.
• Stew the two until the meat is ready to fall off the bones.
• This may take 1-2 hours depending on your heat, but slow is best.
• As this is stewing brown the sirloin in cooking oil in a skillet.
• Remove sirloin and sit aside.
• When squirrel and rabbit are ready remove from water and cool.
• Pull off all meat from bones with your fingers and put with the steak, discard bones.
• After the water has cooled skim off the fat or any materials on top.
• Place all the meat back into the broth you have just made and begin to simmer.
• Add potatoes, onion, corn, beans, carrots, celery and garlic.
• Add some additional water if needed to cover by 1-2 inches.
• Simmer for several hours to thicken the stew.
• Thickness is a personal preference to your own likeness and for dipping.
• When thickness is reached salt, pepper and season with your personal.
• stew seasoning.
• Serve hot.
• Note 1: Leftovers can be frozen and reheated in microwave.
• Note 2: You may bypass the stewing of the animals and instead brown them inches.
• a skillet and add later to water but the broth will not be as rich and flavorful.
• Note 3: Serve with some crusty bread or crackers to dip in the stew. Awesome!

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.

GET A HUSBAND BRUNSWICK STEW

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.