Best Southern Brunswick Stew Recipes

BRUNSWICK STEW (PORK STEW, SOUTHERN STYLE)

Steps:

• In a cold stew pot, place your tomato sauce, finely diced canned tomatoes, pork and minced onion and garlic.
• Mash your canned beans (throw out the hunk of pork fat that comes in the can).
• Add the mashed beans to your pot.
• Put the ground pork into the pot, and mash with a fork until everything in the pot is well-mixed and looks 'pureed'.
• Turn on your flame and use a wooden spoon to keep stirring this mixture until the color of the meat changes and it is cooked through.
• (I think I probably cook it this way on the stove top for about 15-20 minutes on medium high heat, stirring so nothing burns onto the bottom.) At this point I transfer the whole lot to my crock pot, but you can continue on with just the stew pot on the stove top.
• Add your spices, cumin, hot pepper flakes, salt, pepper, oregano, and beef bouillon.
• Taste it to see if you have everything in in the proportions you like.
• (I usually end up adding a lil' bit more of each spice to suit our tastes).
• Allow it to simmer a bit, so the spices meld together nicely.
• Give it another taste, add any spices you see fit to suit your tastes.
• I generally add the corn now (We prefer our corn cut off the cob in smaller pieces than whole kernels). Add the vinegar and Worcestershire sauce.
• Be sure to taste-test to see if you need to add more or not.
• Simmer until you are ready to serve.
• If your pork was cooked in the step 5 as instructed, you really just need to add the corn, vinegar and Worcestershire and heat it through.
• But I find it's easy to leave this in a crock-pot to keep it hot.
• When serving, pour some Frank's Red Hot sauce on your own bowl of the stew, (this way you can gauge the heat for each individual eating the stew.) (Optional: You can cook 1-2 chicken breasts in water until they will flake apart -- cut them finely, flake them so they aren't in chunks, and add to your stew).

HEARTY SOUTHERN "SMOKEY BONE'S BRUNSWICK STEW

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.

SOUTHERN STYLE BRUNSWICK STEW - CROCK POT

Steps:

• Cook chicken and remove bones.
• Put the remaining ingredients in the crock pot in the order listed and cook for 4-6 hours on high.
• Before serving, remove bay leaf.
• Stir before serving.

SOUTHERN CHICKEN BRUNSWICK STEW

Steps:

• Place chicken in Dutch oven or other heavy stock pot.
• Add enough water to cover well.
• Add onion, celery, salt and pepper.
• Boil until chicken comes off the bone easily.
• Remove chicken to cool.
• To pot add corn, butter beans, tomatoes, potatoes, ketchup and vinager.
• Cook 2 hours or until tender.
• Remove chicken from bones and add to vegetables along with Worchestershire sauce, Tabasco, marjoram and butter.
• Heat through and serve.

SOUTHERN BRUNSWICK STEW

Steps:

• 1. For this to work for me the chicken had to be cooked before composing the stew - that way I can get all of the nasty stuff out of the way. I researched lots of recipes and found lots of different ways to do the chicken including cooking it all together but that wasn't for me. So I roasted it the day before hoping to get some flavor in the meat. I cooked that fat boy at about 375 degrees for a little over and hour with Can't Believe It's Not Butter all over his rump and onions stuffed you know where. I added some baby carrots in the pan and threw him in the oven uncovered. When he was done and cooled a bit, I covered him tightly and put him in the fridge overnight.
• 2. Some of the recipes I found used several different kinds of meats like pork and beef along with the chicken, but since I was trying to make this somewhat healthy and not so full of calories, I just put in the bird. Well if you have never pulled the meat off of a chicken, it is a nasty job, or maybe it's just me. Hubby came home from work just in the nick of time to have that fun. We only used pulled meat with no fat, skin or icky stuff. Just so you don't think I waste nasty stuff, I freeze all of the ugh and I plan to make some dog food from that.
• 3. Ok - drag out your biggest soup pot - this makes a lot of stew! First I put in all of the tomatoes and frozen veggies and added the stock and 4 cups of water and the bullion. I sauteed the celery, onion, garlic and carrots in a separate pan until they were tender. I used the same margarine for this and a little olive oil. I peeled and chopped the potatoes - since I am not so good with my hands, I just did a rough chop and added them to the soup pot along with the shredded chicken and sauteed veggies. I then added the seasonings , worcestershire and another half stick of the Can't Believe It's Not Butter and the can of tomato sauce and stirred well.
• 4. We brought it to a full boil and stirred and let it roll for a little over 10 minutes. After that I kept the pot on medium heat and stirred regularly scraping the bottom. It took a couple of hours for everything to start getting tender and for the taste to develop. At this point I mixed about 1/2 cup water with 3 heaping tablespoons of corn starch and poured into the soup and stirred well. This thickens it up a bit and makes a nice broth. If you want it thicker, just add more corn starch. Then I turned down the heat to low and just let it simmer until dinner time. The chicken will mix well and breakdown into the stew and this makes each bite awesome. If you wanted to do this faster, you could use chicken breast or even canned chicken and canned veggies and it would cook up pretty quick. The next day the stew is even better

SOUTHERN BRUNSWICK STEW

Steps:

• Preparation: In a large pot/Dutch oven, sautee diced bacon until fat is rendered. Add flour to make a roux. Add onions and red pepper, cook until tender. Add chickens stock, tomatos,potatos, vegetables, hot sauce, salt, pepper, thyme, and bring to simmer. Let simmer on medium/low heat for three hours, or until stew thickens. Add pulled pork (barbeque) reduce heat, and cook another 30 minutes.

SOUTHERN SOUL BRUNSWICK STEW

Steps:

• In a good cast iron stew pot or dutch oven, melt butter over med-high heat. Add diced onions, then garlic, and sweat till translucent, about 15 min. Stir in cayenne, black pepper, salt and Worcestershire sauce. simmer 6-8 min, then add BBQ sauces and meat to pot. Completely coat meat with sauce. cook for 10 min. Add tomatoes, corn and butter beans and chicken stock. Let simmer covered for 2 hours. Add more stock if liquid needed for correct consistency. Serve with Texas Pete and Cornbread. Pairs well with Beaujolais or lighter bodied red wine.