Grandmas Brunswick Stew Recipes

GRANDMA'S BRUNSWICK STEW

Steps:

• Boil meat separately with a palm of salt and a palm of sage. (I cut the salt to about 1/2 palm). Cook for about 45 minutes. Remove meat and save stock. Add to stock 2 lrg. cans of chopped tomatoes and 3 medium onions minced. Grind meat. Use food processor. Add to stock. Add remaining ingredients. Simmer 2 hours. Do not let stick.

GRANDMA BESSIE'S BEEF STEW

Steps:

• If it is cool or cold weather, it is best to put this in the oven (or a crock pot) and let cook for a while.
• Take a large pot (I use a dutch oven) on med high heat and add whole bottle of ketchup.
• Fill empty bottle with water and rinse out bottle with it, Pour this water in pot with ketchup.
• Add carrots, celery, potatoes, garlic and onion.
• When all of this has been cooking for a 1/2 hour or so, coat meat with flour and brown in large pan with a little oil.
• Cover with a lid and let this simmer for a few minutes.
• Meat will be soooooo tender.
• add meat mixture (oil, drippings and all) to the veggies.
• Mix well.
• Add the salt and pepper.
• Let this cook until it is thick and the veggies are tender.
• The"secret" is the ketchup.
• The stew doesn't taste a thing like ketchup though.

GRANDMA'S CORN STEW

Steps:

• In a large saucepan, cook beef, onion and green pepper over medium heat until the meat is no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour.

GRANDMA'S HOMEMADE BEEF STEW

Steps:

• Place stew meat, water, onion, salt, and pepper in a large stockpot. Cook over medium heat until meat is fork-tender, about 45 minutes. Do not drain.
• Add carrots and potatoes to the stew, stir, and cook over medium heat for 20 minutes. Stir in celery, green beans, corn, peas, crushed tomatoes, and tomato sauce. Reduce heat to medium-low and let cook for about 1 hour.

AUNT DOT'S BRUNSWICK STEW

Steps:

• Bring water to boil in a saucepan; add potatoes, and boil until tender ( about 15 minutes).
• Pour the potatoes and the water used to boil them into a large pot. Stir in onion, peas, corn, tomatoes, ground turkey, and bacon. Bring to a boil. Cover, reduce heat to medium-low, and simmer for 2 hours, stirring occasionally.
• Stir in the salt, pepper, garlic salt, and sugar. If stew appears too watery, stir together flour and some of the stew liquid in a small cup, and then stir mixture into the stew. Continue cooking for 1 hour.

GRANDMAS BEEF STEW

Steps:

• Cube the steak and season well with salt and pepper.
• Heat 1 tbsp of oil in a large, heavy pot (I used enameled cast iron).
• Add the steak and brown on all sides. Remove to a plate.
• Add the remaining olive oil and bring back to temperature, then add the onion, carrots, celery, mushrooms and peppers.
• Cook, stirring, for about 15 minutes, until they begin to soften.
• Add the cauliflower, beans, garlic, fresh tomatoes, corn and potatoes and stir inches.
• Pour in the diced tomatoes and broth and stir in the salt, cocoa, allspice, cumin, thyme, paprika, Worcestershire, soy sauce, ketchup and tomato paste.
• Bring to a boil, then reduce heat to a simmer and add back the beef.
• Partially cover and cook, stirring every hour or so, for 3 hours.
• Cover the pot completely and cook, stirring every hour or so, for 3 hours.
• Stir in the peas and Veloutine, bring back to a boil and cook until thickened.
• Taste and add salt and pepper as needed.