Texas Brunswick Stew Recipes

TEXAS STEW

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients., Cover and cook on low until heated through, 6-8 hours.

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!

TEXAS COWBOY STEW

Steps:

• Crumble the ground beef into a large skillet over medium-high heat. Add the sausage, garlic and onion; cook and stir until the meat is no longer pink. Drain off grease, and transfer the contents of the skillet to a large pot.
• Pour the tomatoes into the pot with the meat, and stir in the potatoes, pinto beans, corn, diced tomatoes with chilies, mixed vegetables and water. Season with cumin, chili powder, salt and pepper. Cover, and simmer over medium-low heat for at least 1 hour. Stir occasionally. The longer this stew cooks, the better it gets.

EASY BRUNSWICK STEW

Steps:

• The night before I make this brunswick stew I placed the beef and the chicken in my crock pot with alot of water (about 3/4 of the crock pot is filled with meat and water). Cook on low all night.
• Next morning, strain meat (set aside) and put liquid in stock pot on stove over med high heat. Add chopped onions and potatoes to the broth. Cook until tender. When tender, chop with a potato masher. Cook until it starts to become thick.
• While onions & potatoes are cooking, chop meat up until no chunks are found. Add to onion & potato mixture.
• Add remaining ingredients. Rinse tomato cans with 1/4 can water and add to stew.
• Cook on low or simmer for 4-5 hours.

HEARTY BRUNSWICK STEW

Steps:

• In a Dutch oven, slowly bring the chicken and water to a boil. Cover and simmer for 45-60 minutes or until chicken is tender, skimming the surface as foam rises. , Remove chicken and set aside until cool enough to handle. Remove and discard skin and bones. Cube chicken and return to broth., Add the potatoes, onions, beans and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until potatoes are tender. Stir in remaining ingredients. Simmer, uncovered, for 10 minutes or until slightly thickened.

BRUNSWICK STEW WITH BRISKET AND PULLED PORK

Steps:

• The first step is very important in order to properly season your Brunswick Stew.
• Over medium heat, combine olive oil, onions, bell pepper, and celery.
• Sauté until softened and slightly browned. This usually takes about 10 minutes.
• Add garlic and sauté for about 3 more minutes.
• Gradually add your meats to the sauté mixture, coating all of the meat with it.
• This makes sure that your meat stays smoky and doesn't get overpowered by all of the other delicious flavors that are about to be piled on top of it.
• One ingredient at a time, add the chicken stock first, then the tomatoes, corn, BBQ sauce or ketchup, Worcestershire sauce, and all of your other spices.
• Cayenne pepper adds a nice kick to this masterpiece.
• Be sure to add liquid first so that the vegetables don't burn.
• Bring all ingredients to a nice, rolling boil and then knock it down to a simmer.
• Once the boiling has calmed down, stir occasionally until an hour has passed and your stew will be finished.
• Serve immediately with warm bread, some crackers, or a dinner roll.

BRUNSWICK STEW

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.

TEXAS BRUNSWICK STEW

Steps:

• 1. Place chicken and 1 1/2 teaspoons salt in a large Dutch oven; add water to cover. Bring to a boil; cover, reduce heat, and simmer 2 to 2 1/2 hours or until done. Drain, reserving broth.
• 2. Remove and discard skin from the chicken. Bone the chicken and chop the meat. Set aside.
• 3. Skim the fat from the reserved broth. Return the broth to the Dutch oven; bring to a boil. Reduce heat and simmer, uncovered, until the broth is reduced to 2 cups.
• 4. Add the potato, and simmer 10 minutes. Add the tomato sauce, lima beans, and onion. Simmer an additional 20 minutes. Stir in the reserved chicken, corn, and remaining ingredients. Simmer an additional 10 to 15 minutes or until the vegetables are tender.