North Carolina Brunswick Stew Recipes

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!

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.

BRUNSWICK STEW RECIPE:

Steps:

• In a large pot over medium heat, simmer the chicken pieces in the water or chicken broth approximately 40 to 60 minutes or until very tender; remove from heat and let cool.
• Once chicken is cool, de-bone and finely chop the meat and set aside.
• Meanwhile, in a large heavy pot or Dutch Oven over medium heat, cook the ground pork until 1/2 done. Add 1 cup chopped onions, garlic, chili powder, thyme, cayenne pepper, and a generous sprinkling of salt and black pepper. Continue to cook until the meat is well browned, stirring every few minutes to break up any lumps. Add the finely chopped chicken and stir to combine
• Add the lima beans, tomato juice or chopped tomatoes, catsup, corn kernels, Tabasco Sauce, and red wine; let simmer for 90 minutes. Add the remaining 1 cup chopped onions and remaining chopped garlic; let simmer for another 30 minutes. Taste for salt (adjust if needed).
• Remove off the fat (and discard) before serving.
• Makes 8 to 10 servings.

NORTH CAROLINA BRUNSWICK STEW

Steps:

• Put chicken, beef and pork in very large pot and cover with water.
• Bring to boiling point, reduce heat and simmer until meats are tender.
• Remove any bones and grind meat in food processor or on coarse blade of food chopper.
• Remove any foam from cooking liquid or strain through cheese cloth.
• Cook rice in strained liquid for 30 minutes, stirring frequently to prevent sticking.
• Add corn, tomatoes and butter and cook for an additional 30 minutes.
• Add ground meat and seasonings as desired and cook for an additional 20 minutes.
• Add water or canned chicken broth if mixture is too thick.
• Serve with cornbread.
• This is a very hearty stew and does not need additional menu items.
• The stew can be frozen--will yield about 20 pints for freezer.

CHICKEN AND BEEF BRUNSWICK STEW

Steps:

• In a large stockpot, saute onions in butter until tender. Add chicken and water. Bring to a boil. Reduce heat; cover and simmer for 1 hour., Remove chicken; when cool enough to handle, remove meat from bones. Discard bones and dice meat. Skim fat from broth; return chicken to broth. , Stir in the next 14 ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour or until vegetables are tender. Stir in potatoes; heat through.

BRUNSWICK STEW FROM CASWELL COUNTY, NC

Steps:

• Use tight-fitting cookware to hold in the flavor as the ingredients are boiled separately. Cook everything in separate pots and put them together at the end.
• Start out by slowly boiling the meats until they are tender. Remove the bones and skins from the chickens. Re-use the broths to boil potatoes and butter beans. Then cook the onions and corn in reserved broth. Do not add any of the tomato products during the initial cooking process.
• When all of the ingredients are cooked, add them together in one big pot. Add all of the remaining ingredients and mix them well. Bring the pot to a boil and continue stirring with a wooden spoon or a boat oar to keep it from sticking to the pot and burning.
• An appetizing presentation is made to the general public with someone stirring a large cauldron mounted to a tripod over an open fire. Stir the stew for approximately one hour over the fire as it continues to get thicker with the water boiling off of it. This step is very important, the stew must be boiled down until it is quite thick.
• Serve stew with a mayonnaise based slaw and saltine crackers. It is best during the colder months of the year. Brunswick stew freezes well.
• Enjoy!

NORTH CAROLINA BRUNSWICK STEW

Steps:

• Put diced tomatoes in slow cooker, begin to heat on high. In a separate pan, brown chicken and stew meat on both sides in vegetable oil. Cook on the stove, covered, 30 minutes. In a separate large sauce pan, bring chicken broth, corn, lima beans and celery to a boil. Cook until heated through. Add chicken, stew meat, vegetables in broth, and spices to slow cooker. Stir to mix, reduce heat to medium high, 6 hour setting. Stir occasionally. Shred chicken and stew meat just before serving.