Best Hearty Southern Smokey Bones Brunswick Stew Recipes

SMOKEY BONES BRUNSWICK STEW

Smokey Bones Brunswick Stew image

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

Ingredients

1/2 roasting chicken (about 1-1/2 pounds)
6 cups water
2/3 lb ground beef
1 1/2 lbs onions, diced (about 4 cups)
3/4 lb smoked pork (pulled pork, or 1 pound ground pork, see note)
1 (28 ounce) can crushed tomatoes
2 (14 ounce) cans diced tomatoes with juice
3/4 cup ketchup
1 tablespoon yellow mustard
1/4 cup Worcestershire sauce
3/4 teaspoon hot sauce
1 1/2 teaspoons salt
1 teaspoon ground black pepper
2 tablespoons granulated sugar
1/4 cup barbecue spice
2 (15 ounce) cans cream-style corn

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

SMOKY MOUNTAIN BRUNSWICK STEW

Smoky Mountain Brunswick Stew image

Where Brunswick stew originated causes heated discussions in the South. Depending on which story you accept, it was created either in Brunswick County, Virginia, in 1828, or on St. Simons Island, Georgia, in 1898. Supporters on both sides hotly dispute which state possesses bragging rights. In Virginia, the basic ingredients are boiled chicken, potatoes, onions, butter beans, corn, and tomatoes. Huge batches simmer for hours, resulting in a thick stew that's eaten with a fork. Virginians serve it as a main dish with bread on the side. In Georgia, the stew is more tomato- and barbecue-based, and usually includes barbecued pork and chicken. There, it's a prized side dish of the best barbecue joints, and real aficionados order it by the bowlful. Most Georgians laugh at the Virginia version that adds butter beans.Our version of Brunswick stew is the best of both worlds, incorporating both pork and chicken like the Georgia version, and adding lima beans in Virginian style. Packed with protein and lots of veggies, this stick-to-your bones stew is ideal for the colder months.

Provided by Southern Living Editors

Categories Stew

Time 1h15m

Yield 13 cups

Number Of Ingredients 16

Ingredients

1 (3-lb) whole chicken, cut up
1 teaspoon salt
1/2 teaspoon paprika
1 tablespoon butter
1 tablespoon canola oil
2 medium onions, chopped
1 medium-size green bell pepper, chopped
3 cups chicken broth
1 (14.5-oz.) can diced tomatoes
1 teaspoon Worcestershire sauce
1 cup barbecue sauce
1/2 teaspoon hot sauce
2 cups frozen whole kernel corn
1 (10-oz.) package frozen baby lima beans
1 (0.75-lb.) package barbecued pork
2 tablespoons chopped fresh parsley

Steps:

Sprinkle chicken with salt and paprika. Melt butter with oil in a large Dutch oven over medium-high heat; add chicken, and cook, turning occasionally, 6 minutes or until browned on all sides. Remove chicken, reserving drippings in Dutch oven. Skin and bone chicken. Cut meat into bite-size pieces.
Add onion and green pepper to reserved drippings in Dutch oven; sauté until tender. Add chicken, chicken broth, next 4 ingredients, and 1 cup water; partially cover, and bring to a boil over medium-high heat. Add corn and next 3 ingredients; cover, reduce heat to low, and simmer 30 minutes.

BRUNSWICK STEW

Brunswick Stew image

Brunswick stew dates back to the 1860s, when it was served as a complete meal. We now use it as an accompaniment to barbecues. It is delicious picnic fare when served with country ribs, coleslaw or potato salad. When I make this stew, I double the recipe and freeze small portions so we can enjoy it at several meals. -Alyce Ray, Forest Park, Georgia

Provided by Taste of Home

Categories Dinner

Time 2h5m

Yield 6 quarts.

Number Of Ingredients 16

Ingredients

1 pound bone-in pork loin chops
2 bone-in chicken breast halves, skin removed
1 pound beef top round steak, cut into bite-size pieces
6 cups water
2 cans (14-1/2 ounces each) diced tomatoes, undrained
2 cups chopped onion
1 can (8 ounces) tomato sauce
1/2 cup cider vinegar
1/4 cup sugar
4 to 5 garlic cloves, minced
2 teaspoons hot pepper sauce
2 cans (15-1/4 ounces each) whole kernel corn, drained
2 cans (14-3/4 ounces each) cream-style corn
1 cup dry bread crumbs, toasted
Salt and pepper to taste
Minced fresh parsley, optional

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.

Nutrition Facts : Calories 151 calories, Fat 3g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 348mg sodium, Carbohydrate 18g carbohydrate (7g sugars, Fiber 2g fiber), Protein 13g protein. Diabetic Exchanges

HEARTY SOUTHERN "SMOKEY BONE'S BRUNSWICK STEW

Hearty Southern

I love the Brunswick Stew I had at Smokey Bone's Restaurant here in Michigan. So I started playing around with the recipe"s I looked at to make this one my own and close to the one I fell in love with. It's so good, & freezes well for later.

Provided by Deborah Haviland

Categories Other Soups

Time 6h30m

Number Of Ingredients 15

Ingredients

1 lb cooked shredded pork
1 lb cooked shredded chicken or turkey
1 large 1-2 onions to taste, diced
3 clove garlic or 2 tbsp garlic from jar
1 1/2 c ketchup
1 Tbsp cider vinegar
5 Tbsp worcestershire sauce
1/2 tsp dry mustard
1/2 c bbq sauce
1 Tbsp red pepper flakes or to taste
1 c okra, i used green beans what i had on hand
1 can(s) corn
1 can(s) sliced potatoes, diced
1 can(s) 32 ounce diced or stewed tomatoes
2 sprig(s) bay leaves, dried

Steps:

1. Place diced onions & garlic in pan with olive oil and 1 Tbsp butter, soften onions to almost clear, put in dutch oven or slow cooker, add the rest of the ingrdients. Be sure to taste as you go. I used 2 Tbsp red pepper flakes but I like it alittle spicey. If using a slow cooker, place on high for 1 hr, then reduce to low for 4-6 hrs. If using a dutch oven, place on med high for 1 hr stirring often, then put on low for 3-4 hrs. This is an amazing southern tasty stew, great for gatherings.