New Brunswick Stew Recipes

"NEW" BRUNSWICK STEW

Steps:

• Preheat oven to 450°.
• Place a heavy-bottomed sauce pot or a Dutch oven over med-high heat with a drizzle of oil.
• Add the bacon to the pan and cook until crispy and golden brown, 3-4 minutes.
• While the bacon is cooking, season the chicken with salt and pepper.
• Combine the flour and poultry seasoning and sprinkle it over the meat, tossing it lightly to coat.
• Remove the crisp bacon from the pan and reserve it on a paper towel-lined plate.
• In two batches, cook the seasoned chicken in the same pan, adding 1 tablespoon oil to the pot, with each batch.
• Cook until golden brown, 5-6 minutes.
• Remove the browned chicken from the pot and reserve it on a paper towel-lined plate.
• Add the remaining tablespoon of oil to the pot and toss in the onions, celery, bell pepper, garlic, and bay leaf.
• Season the veggies with salt and pepper and cook until tender, 8-10 minutes.
• While the veggies are cooking, combine the biscuit mix, milk, 2 tablespoons of the chives, the smoked paprika, and reserved crisped bacon in a medium mixing bowl.
• Drop 8 biscuits onto a nonstick or lightly greased baking sheet and bake until light golden brown, about 10 minutes.
• When the biscuits are done, remove them from the oven and allow them to cool on the baking sheet.
• Once the veggies are softened, add the hot sauce, chicken stock, stewed tomatoes, and Worcestershire sauce to the pot and bring up to a bubble.
• Add the reserved chicken, the butter beans, and corn to the pot, and simmer until the chicken is cooked through and the stew is slightly thickened, 5-8 minutes; discard bay leaf.
• Serve the stew topped with the remaining chives and with the sliced scallions, and pass the biscuits.

NEW BRUNSWICK STEW

Steps:

• Sautee the diced onion in butter until translucent in a deep, large pot.
• Dump all canned ingredients into the pot, including the meats followed by all dry ingredients, yellow mustard, and optional hot sauce. Simmer for 1 hour on medium/medium low heat, stirring occasionally.
• Garnish with shredded cheese.

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.

BRUNSWICK STEW

Steps:

• In a large pot over high heat, combine the salt pork, chicken and water and bring to a boil. Reduce heat to low, cover and simmer for 45 minutes, or until chicken is tender.
• Remove chicken and allow to cool until easy to handle. Remove meat and discard the skin and bones. Chop meat into bite size pieces and return to the soup.
• Add the potatoes, onions, tomatoes, corn, lima beans, Worcestershire sauce, salt and ground black pepper. Stir well and simmer, uncovered, for 1 hour.

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.

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.