BRUNSWICK STEW RECIPE | ALLRECIPES
This recipe has been in my family for many years, ever since we moved to Georgia over 30 years ago. It consists of chicken and salt pork with potatoes, beans and other vegetables. It's both hearty and delicious.
Provided by RENE1959
Categories Soups, Stews and Chili Recipes Stews Brunswick Stew Recipes
Total Time 3 hours 0 minutes
Prep Time 1 hours 0 minutes
Cook Time 2 hours 0 minutes
Yield 12 servings
Number Of Ingredients 11
Steps:
- In a large pot over high heat, combine the salt pork, chicken and water and bring to a boil. Reduce heat to low, cover and simmer for 45 minutes, or until chicken is tender.
- Remove chicken and allow to cool until easy to handle. Remove meat and discard the skin and bones. Chop meat into bite size pieces and return to the soup.
- Add the potatoes, onions, tomatoes, corn, lima beans, Worcestershire sauce, salt and ground black pepper. Stir well and simmer, uncovered, for 1 hour.
Nutrition Facts : Calories 367.7 calories, CarbohydrateContent 25.9 g, CholesterolContent 70.9 mg, FatContent 17.1 g, FiberContent 4.2 g, ProteinContent 27.9 g, SaturatedFatContent 5.2 g, SodiumContent 495.9 mg, SugarContent 4.1 g
BRUNSWICK STEW RECIPE: HOW TO MAKE IT
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
Total Time 02 hours 05 minutes
Prep Time 01 hours 05 minutes
Cook Time 60 minutes
Yield 6 quarts.
Number Of Ingredients 16
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, FatContent 3g fat (1g saturated fat), CholesterolContent 28mg cholesterol, SodiumContent 348mg sodium, CarbohydrateContent 18g carbohydrate (7g sugars, FiberContent 2g fiber), ProteinContent 13g protein. Diabetic Exchanges 2 lean meat
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