Easy Brunswick Stew 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.

EASY BRUNSWICK STEW

Steps:

• Melt butter in a Dutch oven over medium heat. Add onion and garlic and cook 5 minutes.
• Add lima beans and cook 2 minutes.
• Add diced tomatoes, tomato sauce, BBQ sauce, and chicken broth. Simmer 15 minutes.
• Add corn, seasonings and meats and simmer 5 more 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.

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 RECIPE

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 to 12 hours or until potatoes are fork-tender. Remove pork with a slotted spoon, and shred. Return shredded pork to slow cooker, and stir well. Ladle stew into bowls.

BRUNSWICK STEW

Steps:

• Melt the butter in a large saucepan over medium heat. Add the diced onions and the garlic and saute until the onions are translucent, about 15 minutes. Stir in the cayenne pepper, black pepper, salt and Worcestershire sauce. Simmer for 5 minutes then add 1/2 cup of vinegar sauce and 1/2 cup of bbq sauce. Stir in the pulled pork, chicken, turkey, and brisket. Add the crushed tomatoes and all of the vegetables. Stir in the chicken stock and let simmer for a couple hours over medium heat. Transfer the stew to a serving bowl and serve with warm buttermilk cornbread, if desired.

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.

CHICKEN BRUNSWICK STEW

Steps:

• In a stockpot, melt butter. Add onions; saute until tender. Stir in 5 cups broth, chicken, corn, beans, potatoes, tomatoes, celery, water, herbs and pepper sauce. Bring to a boil. Reduce heat; cover and simmer for 45 minutes., Combine cornstarch and remaining broth until smooth; gradually stir into stew. Bring to a boil; cook and stir for 2 minutes or until slightly thickened.

EASY BRUNSWICK STEW

Steps:

• The night before I make this brunswick stew I placed the beef and the chicken in my crock pot with alot of water (about 3/4 of the crock pot is filled with meat and water). Cook on low all night.
• Next morning, strain meat (set aside) and put liquid in stock pot on stove over med high heat. Add chopped onions and potatoes to the broth. Cook until tender. When tender, chop with a potato masher. Cook until it starts to become thick.
• While onions & potatoes are cooking, chop meat up until no chunks are found. Add to onion & potato mixture.
• Add remaining ingredients. Rinse tomato cans with 1/4 can water and add to stew.
• Cook on low or simmer for 4-5 hours.