Best Double Jack Stew Recipes

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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.

SMOKY CHICKEN BRUNSWICK STEW



Smoky Chicken Brunswick Stew image

Provided by Guy Fieri

Categories     main-dish

Time 2h40m

Yield 6 to 8 servings

Number Of Ingredients 24

1 tablespoon granulated garlic
1 tablespoon light brown sugar
2 teaspoons paprika
1 teaspoon dry mustard
2 pinches cayenne pepper
Kosher salt and freshly ground black pepper
10 chicken thighs, bone in and skin on
4 cups low-sodium chicken stock
2 tablespoons white wine
1 tablespoon Worcestershire sauce
1 tablespoon liquid smoke
One 1-pound slab smoked bacon, cut into 1/2-inch pieces
2 tablespoons canola oil
3 cloves garlic, minced
2 ribs celery, diced
1 large yellow onion, diced
1 green bell pepper, seeded and diced
1 large russet potato, peeled and cut 3/4-inch dice
One 28-ounce can diced fire-roasted tomatoes
1 cup BBQ sauce
1 cup frozen corn kernels, thawed
One 15 1/2-ounce can pinto beans, drained
One 15 1/4-ounce can lima beans, drained
Hot sauce, to finish

Steps:

  • Preheat the oven to 350 degrees F.
  • Make the chicken marinade by combining the granulated garlic, sugar, paprika, dry mustard, cayenne and some salt and pepper together. Mix well then place the chicken thighs into a resealable plastic bag and pour the dry seasoning over. Seal the bag and shake it around so the chicken is seasoned evenly.
  • Transfer the chicken to a roasting pan. Pour over the 2 tablespoons of the chicken stock, the wine, Worcestershire and liquid smoke. Cover tightly with foil then place in the oven and roast for 30 minutes.
  • Uncover the foil and continue to cook to roast the chicken, another 30 minutes. Remove the pan from the oven and place on the stovetop. Remove the chicken to a plate and turn the burners on to medium heat.
  • Set a large Dutch oven over medium-high heat. Add the bacon and canola oil and cook until brown and the fat has rendered slightly, 7 to 8 minutes. Using a slotted spoon, remove the bacon and set aside. Add the garlic, celery, onions, peppers and potatoes to the Dutch oven and cook in the bacon fat until translucent, 4 to 5 minutes. Using tongs, add the reserved chicken to the Dutch oven. Cook to add a little color, 2 to 3 minutes, then pour in any juices from the roasting pan into the Dutch oven. Use a little water to get any roasted brown bits from the bottom of the pan off. Return the bacon to the Dutch oven, add the tomatoes and their juices and pour in the remaining chicken stock. Stir well, and then simmer for 35 minutes, stirring occasionally.
  • Add the BBQ sauce, corn, pinto beans and lima beans to the stew. Stir well and simmer until the chicken is very tender, the vegetables are soft and the beans are heated through, 15 to 20 minutes.
  • When done, stir well and taste. Season with salt, pepper and a few dashes of hot sauce. Serve with cornbread and slaw.

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