BRUNSWICK STEW
Follow step-by-step, photo illustrated instructions to make our delicious, and hearty, Brunswick Stew. We're combining Chicken, Pork BBQ, and some of our favorite vegetables, to make this stew from scratch. Brunswick Stew is a traditional side dish served in barbecue restaurants throughout the South, but it's great as a main course of its very own. Just add saltine crackers or bread.
Provided by Steve Gordon
Categories Soups
Time 1h45m
Number Of Ingredients 15
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!
SMOKEY BONES BRUNSWICK STEW
Culinary choices typically change with the seasons. So as fall gives way to winter, comfort foods become increasingly more popular. That's true at Smokey Bones Barbeque & Grill, which operates casual dining restaurants in the Eastern and Midwestern U.S. The Smokey Bones Brunswick Stew is one of the restaurant's most popular menu items, particularly in winter. At-home chefs will serve up a warm, memorable, seasonal meal with this Smokey Bones recipe:
Provided by asinger
Categories Stew
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- • Cut chicken into pieces, place in a stockpot and cover with water and bring to a boil. Reduce heat, cover and simmer until chicken is tender, about 30 minutes.
- • Remove chicken and pour stock into a bowl or large measuring cup.
- • When chicken is cool, discard skin. Pull meat from bones and discard bones. Tear meat into small pieces. Six ounces of smoked chicken meat may be used in place of raw chicken, and water or canned broth may be substituted for stock.
- • In a large skillet, cook beef over medium heat until about half done.
- • Add onions and cook until translucent, about 8 minutes. Add chicken and pulled pork. Stir and cook until well mixed and heated through, about 5 minutes. Remove from heat.
- • Transfer the meat mixture to the stockpot. Stir in 4 cups of the reserved chicken stock.
- • Stir in tomatoes and their juice, ketchup, yellow mustard, Worcestershire sauce, hot sauce, salt, pepper, sugar, barbecue spice and corn. Bring to a boil, then reduce heat and simmer about 1 hour.
- • Stir occasionally, adding stock if needed.
- Note: When substituting ground pork for smoked pulled pork, cook the ground pork with the beef and add 1/2 teaspoon of liquid smoke to the stew with the other seasonings.
Nutrition Facts : Calories 215.3, Fat 6.5, SaturatedFat 2.1, Cholesterol 26.1, Sodium 950.8, Carbohydrate 32.8, Fiber 3.9, Sugar 12.4, Protein 10.6
BRUNSWICK STEW
Provided by Food Network
Time 2h40m
Yield 20 plus servings
Number Of Ingredients 17
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.
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