Easy Brunswick Stew Recipe Southern Living Recipes Recipe For Meatloaf

SLOW COOKER BRUNSWICK STEW

Steps:

• To prepare in a slow cooker: Heat the oil in a skillet over medium heat. Add the onions and celery and cook until the onions are soft and translucent, 3 to 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Transfer to a slow cooker. Add the diced tomatoes and tomato sauce. Fill the tomato sauce can with water and add to the cooker, as well. Add the chicken, pork, corn, butterbeans and potatoes. Season with salt and pepper. Turn the cooker on high and cook for 4 hours, or cook on low for 8 hours. Taste and adjust for seasoning with salt and pepper.
• To prepare on the stove: Heat the oil in a large heavy-duty pot over medium heat. Add the onions and celery and cook until the onions are soft and translucent, 3 to 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the diced tomatoes and tomato sauce. Fill the tomato sauce can with water and add to the pot, as well. Add the chicken, pork, corn, butterbeans and potatoes. Season with salt and pepper. Bring to a boil over high heat. Reduce the heat to simmer and cook uncovered, stirring often, until the potatoes and butterbeans are tender and the mixture is thick, about 45 minutes. Taste and adjust for seasoning with salt and pepper.

SMOKY MOUNTAIN BRUNSWICK STEW

Steps:

• Sprinkle chicken with salt and paprika. Melt butter with oil in a large Dutch oven over medium-high heat; add chicken, and cook, turning occasionally, 6 minutes or until browned on all sides. Remove chicken, reserving drippings in Dutch oven. Skin and bone chicken. Cut meat into bite-size pieces.
• Add onion and green pepper to reserved drippings in Dutch oven; sauté until tender. Add chicken, chicken broth, next 4 ingredients, and 1 cup water; partially cover, and bring to a boil over medium-high heat. Add corn and next 3 ingredients; cover, reduce heat to low, and simmer 30 minutes.

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.

INSTANT POT® BRUNSWICK STEW

Steps:

• Combine tomatoes, potatoes, chicken broth, onion, Worcestershire sauce, vinegar, ketchup, and red pepper flakes in the pot of a multi-functional pressure cooker (such as Instant Pot®). Lay chicken breasts on top; add seasoned salt, thyme, and black pepper. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.
• Remove chicken from pot and set on a plate to cool. Place corn, lima beans, and okra into the pot and stir to combine.
• Remove skin from chicken, shred the meat off the bones, and return to the pot. Add pork. Seal cooker; select low pressure and cook until vegetables are heated through, about 15 minutes. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.

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.

QUICK, EASY, DELICIOUS, BRUNSWICK STEW

Steps:

• Boil chicken in chicken stock, cool then shred.
• Bring all ingredients to a boil in Dutch oven over medium-high heat, stirring often.
• Cover, reduce heat to low and simmer, stirring occasionally, 25 minutes or until thoroughly heated.

BRUNSWICK STEW

Steps:

• Rinse the fryer under cold running water.
• Place fryer in large stock pot and cover with water about 6 inches over chicken.
• Bring to a boil, reduce heat to medium and let chicken cook for one hour.
• Remove cooked chicken from pot, set aside to cool.
• Place the frozen baby lima beans and frozen corn in a colander. Rinse well.
• Add the beans and corn to a large stock pot.
• Wash, peel and cut up the potatoes, add to the beans and corn.
• Add enough water to cover the vegetables by about 2 inches.
• Cook over medium heat, stirring often, until vegetables are tender. About one hour.
• While the vegetables cook, pull the chicken meat from the bones. Discard bones and skin.
• Shred chicken into small pieces.
• When vegetables are done, remove any excess liquid, leaving just enough to reach top of vegetables.
• Add tomato sauce.
• Add apple cider vinegar
• Add brown sugar.
• Add black pepper
• Add salt.
• Add butter.
• Add Texas Pete Hot Sauce.
• Add tomato paste.
• Add Worcestershire Sauce.
• Stir well.
• Add chicken to the stew.
• Add pork barbecue to stew.
• Add Ketchup. Stir well.
• Return to stove top and simmer on medium, stirring often, until warm, prior to serving.
• Stock or liquid from vegetables may be added if needed to obtain desired consistency.
• Serve warm and Enjoy!

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.

EASY BRUNSWICK STEW

Steps:

• Trim roast and cut into 2 inch pieces. Stir together all ingredients in a 6 quart slow cooker.
• Cover and cook on LOW 10-12 hours or until potatoes are fork tender.
• Remove pork with slotted spoon, and shred.
• Return shredded pork to slow cooker, and stir well.
• Ladle stew into bowls.