BRUNSWICK STEW RECIPE - FOOD.COM
Got this from our preacher's wife and has got to be, hands down, the best Brunswick stew we have ever eaten. I used this recipe for the Thanksgiving dinner at work and took home first prize in the "other" category and grand prize over all.
Total Time 8 hours 5 minutes
Prep Time 5 minutes
Cook Time 8 hours
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Mix all ingredients together and pour into a large crock pot. Cook on low heat for 8 hours stirring occasionally.
- This can be cooked on high for 4 hours but you need to watch it more closely for sticking.
- Goes GREAT with cornbread!
Nutrition Facts : Calories 382.4, FatContent 14, SaturatedFatContent 4.7, CholesterolContent 85.2, SodiumContent 668.3, CarbohydrateContent 34.2, FiberContent 4, SugarContent 12.9, ProteinContent 32.2
JACK'S BRUNSWICK STEW RECIPE | TRISHA YEARWOOD - FOOD NETWO…
Provided by Trisha Yearwood
Categories main-dish
Total Time 3 hours 45 minutes
Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Yield 16 (1 cup) servings
Number Of Ingredients 12
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.
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