World Famous Brunswick Stew Recipe 455

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JACK'S BRUNSWICK STEW



Jack's Brunswick Stew image

Provided by Trisha Yearwood

Categories     main-dish

Time 3h45m

Yield 16 (1 cup) servings

Number Of Ingredients 12

1 pound Boston butt pork roast
1 pound fresh chicken or hen, bone in
1 pound boneless beef chuck roast
1 pound red potatoes, peeled and quartered
2 1/2 teaspoons ground black pepper
1/8 teaspoon ground cayenne pepper
1 small sweet onion, such as Vidalia, chopped
6 cups canned whole peeled tomatoes
3/4 cup ketchup
2 tablespoons Worcestershire sauce
2 1/2 teaspoons salt
32 ounces (4 cups) cream-style white corn

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.

GET A HUSBAND BRUNSWICK STEW



Get a Husband Brunswick Stew image

The thickest, most wonderful Brunswick Stew you've ever had. Those of you who've never had Brunswick Stew will just die.... If you've had it before, you won't believe it. Old family recipe and the best stew around!!!

Provided by RAKESTRAW

Categories     Soups, Stews and Chili Recipes     Stews     Brunswick Stew Recipes

Time 3h30m

Yield 16

Number Of Ingredients 13

1 tablespoon olive oil
1 cup chopped onions
2 stalks celery, chopped
1 ½ pounds ground pork
1 ½ pounds ground beef
1 (3 pound) whole cooked chicken, deboned and shredded
3 (14.5 ounce) cans whole peeled tomatoes with liquid, chopped
1 cup ketchup
½ cup hickory flavored barbeque sauce
salt and pepper to taste
1 teaspoon hot sauce to taste
1 green bell pepper
3 (14.75 ounce) cans cream style corn

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.

Nutrition Facts : Calories 379.7 calories, Carbohydrate 25.3 g, Cholesterol 89.8 mg, Fat 18.8 g, Fiber 2.1 g, Protein 28.5 g, SaturatedFat 6.2 g, Sodium 836.1 mg, Sugar 10.8 g

TRADITIONAL BRUNSWICK STEW



Traditional Brunswick Stew image

Folks moving to this part of the country (Georgia) often fall in love with Brunswick Stew, usually a side dish at barbecue restaurants. This version is delicious but simple to make. People feud over whether the stew should have potatoes and lima beans in it, but this is a purist stew (except for the sneaky addition of potato flakes).

Provided by Red_Apple_Guy

Categories     Stew

Time 1h

Yield 14 serving(s)

Number Of Ingredients 16

1 onion, finely chopped
2 garlic cloves, crushed and chopped
2 lbs ground pork (chopped pork barbecue works well)
1 lb ground chicken
12 ounces diced tomatoes
2 (15 ounce) cans creamed corn
1 (15 ounce) can tomato sauce
1 (15 ounce) can water
1/8 cup mustard
1/4 cup barbecue sauce
1 tablespoon vegetable oil
1/4 cup Worcestershire sauce
2 tablespoons instant potato flakes
salt
fresh ground pepper
Tabasco sauce

Steps:

  • Cook onion and garlic in oil until the onion is transparent. Add the meat and brown.
  • Drain and add all other ingredients except potato flakes. Cook for 30 minutes over low heat, stirring often.
  • Add potato flakes (more or less than the amount listed)to thicken to desired consistency. Add salt, pepper and tabasco to taste.

BRUNSWICK STEW



Brunswick Stew image

Provided by Edna Lewis

Categories     Soup/Stew     Chicken     Tomato     Stew     High Fiber     Dinner     Rabbit     Corn     Lima Bean     Bell Pepper     Winter     Gourmet     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 to 8 (main course) servings

Number Of Ingredients 12

1 (3-pound) rabbit or chicken, cut with a cleaver through bones into 2-inch pieces
1 cup all-purpose flour
1 teaspoon cayenne
1/4 cup vegetable oil, divided
1 medium onion, chopped
1 medium green bell pepper, chopped
2 garlic cloves, finely chopped
1 Turkish or 1/2 California bay leaf
1 3/4 cups reduced-sodium chicken broth
1 (28-ounce) can whole tomatoes in juice, drained, reserving juice, and chopped
1 (10-ounce) package frozen corn
1 (10-ounce) package frozen lima beans

Steps:

  • Pat rabbit dry and sprinkle evenly with 1 teaspoon salt and 1/2 teaspoon black pepper.
  • Whisk together flour and cayenne in a shallow bowl, then dredge rabbit in flour, shaking off excess.
  • Heat 2 tablespoons oil in a wide 6- to 7-quart heavy pot over medium heat until it shimmers. Brown half of rabbit, turning once, about 10 minutes total. Transfer to a plate. Add 1 tablespoon oil to pot and brown remaining rabbit; transfer to plate.
  • Add remaining tablespoon oil to pot along with onion, bell pepper, garlic, 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring and scraping up brown bits, until vegetables are softened, about 8 minutes.
  • Add bay leaf, broth, tomatoes with juice, and rabbit with any meat juices from plate and bring to a simmer. Simmer, covered, 50 minutes.
  • Stir in corn and lima beans, then simmer, uncovered, until stew is slightly thickened and vegetables are tender, 15 to 20 minutes. Season with salt and pepper. Discard bay leaf.

BRUNSWICK STEW



Brunswick Stew image

Provided by Food Network

Time 2h40m

Yield 20 plus servings

Number Of Ingredients 17

1/2 pound salted butter
3 cups (2 large) finely diced sweet onions
2 tablespoons minced garlic
1 teaspoon cayenne pepper
1 tablespoon freshly ground black pepper
1 tablespoon salt
1/4 cup Worcestershire sauce
1/2 cup vinegar bbq sauce (recommended: Sapp Southern Soul Barbeque North Carolina)
1/2 cup brown sweet bbq sauce (recommended: Sapp Southern Soul Barbeque Georgia)
1 pound smoked pulled pork
1/2 pound smoked pulled chicken
1/2 pound smoked pulled turkey
1 pound smoked chopped beef brisket
1 (number 10) can crushed tomatoes
1 quart drained yellow corn kernels
1 quart drained baby lima beans
1 quart or more quality chicken stock or broth

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.

WORLD FAMOUS BRUNSWICK STEW RECIPE - (4.5/5)



World Famous Brunswick Stew Recipe - (4.5/5) image

Provided by á-47266

Number Of Ingredients 36

First the sauce:
In a 2 quart sauce pan, over low heat, melt 1/4 cup of butter then add:
1 3/4 cups Catsup
1/4 cup Guldens Mustard
1/4 cup white vinegar
Blend until smooth, then add:
1 tablespoon chopped garlic
1 teaspoon coarse ground black pepper
1 teaspoon crushed red pepper (more if you like a bit of heat)
1/2 oz. Liquid Smoke
1 oz. Worcestershire Sauce
1 oz. Crystal Hot Sauce or 1/2 oz. Tabasco (more if you like a little more bite)
1/2 tablespoon fresh lemon juice
Blend until smooth, then add:
1/4 cup dark brown sugar
Stir constantly, increase heat to simmer (DO NOT BOIL) for approx. 10 minutes.
Makes approx. 3 1/2 cups of sauce (set aside - to be added later).
Then The Stew:
In a 10 qt. pot, over low heat melt 1/4 lb of butter then add: the onions and garlic in the butter for about 5 min. before adding potatoes and carrots.
1 tablespoon chopped garlic
2 cups diced onions
1 1/2 to 2 cups slice or dice carrots
5 cups Medium diced potatoes
2 32 oz. cans of chicken broth
Bring to a rolling boil, stirring until potatoes are near done, then add:
1 whole baked or roasted chicken (white and dark pulled from the bone.)
2 16 oz. Jack Daniels BBQ pulled pork
4 bay leafs
1 14 1/2 oz. can early peas
2 28oz. cans crushed tomatoes - (chop tomatoes, if you use stewed Tomatoes add liquid to the stew pot)
The prepared sauce
1 16 oz. can of baby lima beans
1/4 cup Liquid Smoke
2 14 1/2 oz. can corn
Slow simmer for 2 hours
Yields about 2 1/2 gallons

Steps:

  • First the sauce: In a 2 quart sauce pan, over low heat, melt ¼ cup of butter then add: 1¾ cups Catsup ¼ cup Guldens Mustard ¼ cup white vinegar Blend until smooth, then add: 1 tablespoon chopped garlic 1 teaspoon coarse ground black pepper 1 teaspoon crushed red pepper (more if you like a bit of heat) ½ oz. Liquid Smoke 1 oz. Worcestershire Sauce 1 oz. Crystal Hot Sauce or ½ oz. Tabasco (more if you like a little more bite) ½ tablespoon fresh lemon juice Blend until smooth, then add: ¼ cup dark brown sugar Stir constantly, increase heat to simmer (DO NOT BOIL) for approx. 10 minutes. Makes approx. 3½ cups of sauce (set aside - to be added later). Then The Stew: In a 10 qt. pot, over low heat melt ¼ lb of butter then add: the onions and garlic in the butter for about 5 min. before adding potatoes and carrots. 1 tablespoon chopped garlic 2 cups diced onions 1 ½ to 2 cups slice or dice carrots 5 cups Medium diced potatoes 2 32 oz. cans of chicken broth Bring to a rolling boil, stirring until potatoes are near done, then add: 1 whole baked or roasted chicken (white and dark pulled from the bone.) 2 16 oz. Jack Daniels BBQ pulled pork 4 bay leafs 1 14½ oz. can early peas 2 28oz. cans crushed tomatoes - (chop tomatoes, if you use stewed Tomatoes add liquid to the stew pot) The prepared sauce 1 16 oz. can of baby lima beans ¼ cup Liquid Smoke 2 14½ oz. can corn Slow simmer for 2 hours Yields about 2 ½ gallons

BRUNSWICK STEW



Brunswick Stew image

This Brunswick stew is as American as apple pie. Make this stew with chicken, rabbit or squirrel. Serve with cornbread. I do not remember where I got this recipe as I have had it for years.

Provided by bayousong

Categories     Stew

Time 6h45m

Yield 6 serving(s)

Number Of Ingredients 15

2 slices bacon, diced
3 tablespoons flour
1 teaspoon salt
1/2 teaspoon pepper
1 pinch cayenne
4 lbs chicken, cut up
3 onions, thinly sliced
4 large tomatoes, chopped
1 bell pepper, chopped
1/2 teaspoon dried leaf thyme, crumbled
2 cups lima beans, frozen
2 cups corn kernels, frozen
1/2-1 cup okra, sliced
2 tablespoons parsley
1 tablespoon Worcestershire sauce

Steps:

  • Cook bacon until fat is rendered.
  • Remove the bacon bits and set side.
  • Dredge the meat in flour seasoned with the salt, pepper and cayenne.
  • Brown the meat in the bacon grease with the onions.
  • Add 1 1/2 cups boiling water, tomatoes, bell pepper and meat to crockpot.
  • Cover and cook on low 4-8 hours or according to your pot!
  • Add all other ingredients, including bacon.
  • Cover and cook on high 25-30 minutes or until vegetables are tender.

Nutrition Facts : Calories 614.2, Fat 32.3, SaturatedFat 9.3, Cholesterol 143.1, Sodium 827.7, Carbohydrate 40.1, Fiber 8.5, Sugar 6.4, Protein 43

BRUNSWICK STEW



Brunswick Stew image

Brunswick stew dates back to the 1860s, when it was served as a complete meal. We now use it as an accompaniment to barbecues. It is delicious picnic fare when served with country ribs, coleslaw or potato salad. When I make this stew, I double the recipe and freeze small portions so we can enjoy it at several meals. -Alyce Ray, Forest Park, Georgia

Provided by Taste of Home

Categories     Dinner

Time 2h5m

Yield 6 quarts.

Number Of Ingredients 16

1 pound bone-in pork loin chops
2 bone-in chicken breast halves, skin removed
1 pound beef top round steak, cut into bite-size pieces
6 cups water
2 cans (14-1/2 ounces each) diced tomatoes, undrained
2 cups chopped onion
1 can (8 ounces) tomato sauce
1/2 cup cider vinegar
1/4 cup sugar
4 to 5 garlic cloves, minced
2 teaspoons hot pepper sauce
2 cans (15-1/4 ounces each) whole kernel corn, drained
2 cans (14-3/4 ounces each) cream-style corn
1 cup dry bread crumbs, toasted
Salt and pepper to taste
Minced fresh parsley, optional

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.

Nutrition Facts : Calories 151 calories, Fat 3g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 348mg sodium, Carbohydrate 18g carbohydrate (7g sugars, Fiber 2g fiber), Protein 13g protein. Diabetic Exchanges

BLUES BROTHERS WORLD FAMOUS BRUNSWICK STEW



Blues Brothers World Famous Brunswick Stew image

Number Of Ingredients 12

4 pounds boneless chicken breasts, cut in bite-size pieces
1 pound onion, chopped
2 teaspoons margarine
3 pounds potatoes, cubed
2 (15-ounce) cans corn, drained
1 (15-ounce) can green beans, drained
1 (15-ounce) can baby lima beans, drained
2 (10 3/4-ounce) cans tomato soup
1 pound minced pork barbecue
2 teaspoons black pepper
2 teaspoons Tabasco
1/4 - 1/2 teaspoon red pepper

Steps:

  • Sauté chicken and onions in margarine. In a big pot, boil potatoes until semi-soft in just enough water to cover. Put vegetables, soup, barbecue, chicken and onions into pot with potatoes that have been drained. Add spices, stir, and simmer until hot.

Nutrition Facts : Nutritional Facts Serves

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From ghorerkhoj.com


WORLD FAMOUS BRUNSWICK STEW RECIPE 455
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.
From tfrecipes.com


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