BRUNSWICK STEW NEAR ME RECIPES

Steps:

• Rinse the fryer under cold running water.
• Place fryer in large stock pot and cover with water about 6 inches over chicken.
• Bring to a boil, reduce heat to medium and let chicken cook for one hour.
• Remove cooked chicken from pot, set aside to cool.
• Place the frozen baby lima beans and frozen corn in a colander. Rinse well.
• Add the beans and corn to a large stock pot.
• Wash, peel and cut up the potatoes, add to the beans and corn.
• Add enough water to cover the vegetables by about 2 inches.
• Cook over medium heat, stirring often, until vegetables are tender. About one hour.
• While the vegetables cook, pull the chicken meat from the bones. Discard bones and skin.
• Shred chicken into small pieces.
• When vegetables are done, remove any excess liquid, leaving just enough to reach top of vegetables.
• Add tomato sauce.
• Add apple cider vinegar
• Add brown sugar.
• Add black pepper
• Add salt.
• Add butter.
• Add Texas Pete Hot Sauce.
• Add tomato paste.
• Add Worcestershire Sauce.
• Stir well.
• Add chicken to the stew.
• Add pork barbecue to stew.
• Add Ketchup. Stir well.
• Return to stove top and simmer on medium, stirring often, until warm, prior to serving.
• Stock or liquid from vegetables may be added if needed to obtain desired consistency.
• Serve warm and Enjoy!

Steps:

• Cut the chuck roast into about two inch sized cubes.
• Place cubes in heavy stock pot.
• Add enough water to cover meat by about 1 inch.
• Place over Medium heat, bring to a boil, let boil for 30 minutes.
• REDUCE heat to Medium-Low, simmer for 3 hours, stirring every 30 minutes.
• Scoop off and discard any foam or impurities that might float to the top as you go.
• Dice the onions.
• After 3 hours, use a slotted spoon to remove the beef from the broth. Place beef in a bowl.
• Let the beef cool a bit in the bowl. Let the broth continue to cook uncovered for the moment.
• Add onions to broth.
• Add salt,
• Add black pepper.
• Add crushed red pepper flakes.
• Use two forks to shred the beef, removing any fat or gristle in the process.
• Place the shredded beef back in the broth with the onions. Stir well.
• Cover and continue to simmer for 1 hour, stirring after 30 minutes.
• Remove the lid from the pot. Set lid aside.
• Add butter. Stir until butter melts.
• Simmer, uncovered, until hash thickens as desired, stirring as needed to prevent sticking.
• Serve warm over rice or mashed potatoes.
• Enjoy!