Best Birdsongs 5th Quarter Beaufort Stew Recipes

BEAUFORT STEW - EDISTO STYLE

Steps:

• Fill a large pot half-full of water.
• Bring it to a boil and add Old Bay seasoning and the sausage.
• Bring back to boil and cook about 10 minutes.
• Add ears of corn and bring to boil again.
• If adding potatoes, add them with the corn.
• Cook about 10 minutes.
• If adding frozen crab legs, add them next.
• Bring mixture back to a boil and immediately add the shrimp, cooking just until the shrimp turn pink.
• Remove pot from burner.
• Immediately drain pot and spoon mixture into large serving bowls.
• Serve with cocktail sauce, saltine crackers and plenty of napkins, hand towels or paper towels.
• This is always served as a casual meal because each person peels his own shrimp and it can get messy, but everyone enjoys it.
• For large groups, we usually cook it outside in a huge pot over an open gas burner, like a King Kooker.

BEAUFORT STEW (LOW COUNTRY BOIL)

Steps:

• Bring a large stock pot of water to a boil. Add Old Bay, potatoes and sausage.
• Cook 15 minutes maintaining the boil.
• Add corn and shrimp, returning liquid to a boil. Cook for 5 minutes.
• Dump into large colander to drain.
• Transfer to large serving platter and serve with plenty of napkins and condiments.

BEAUFORT STEW

Steps:

• Place the sausage, corn, potatoes, and dry crab boil seasoning mix in a large pot filled with enough water to cover. Bring to a boil over high heat.
• Reduce the heat to low and simmer until potatoes are tender, about 15 minutes. Mix in the shrimp, and continue cooking until opaque, 2 to 3 minutes. Drain, season with salt, and serve hot.

CLASSIC BEEF STEW

Steps:

• Generously season beef with salt and pepper. Dust with flour and shake off excess. Heat a Dutch oven or other heavy-bottomed pot over medium-high, and swirl in 2 tablespoons oil.
• Add half of beef in a single layer and cook, turning a few times, until browned in places, 5 to 7 minutes. Transfer to a plate, leaving fat in pot. Brown remaining beef; transfer to plate.
• Preheat oven to 350°F. Swirl remaining 1 tablespoon oil into pot, still over medium-high heat. Cook onions until golden, 3 to 4 minutes. Add tomato paste and cook, stirring frequently, until caramelized, 1 minute. Add Worcestershire sauce and wine; boil until mostly evaporated.
• Return beef and any accumulated juices to pot with broth and tomatoes. Bring to a boil. Cover pot, transfer to oven, and cook 1 1/2 hours. Remove pot from oven and stir carrots and potatoes into stew. Cover and continue cooking in oven until beef is fork-tender and vegetables are easily pierced with the tip of a knife, about 1 hour more. Stir in peas; return to oven for 5 minutes more, just to heat through.
• Ladle stew into shallow bowls, sprinkle with parsley, and serve. Cooled stew can be transferred to an airtight container and refrigerated up to 2 days, or frozen up to 3 months.