How To make Brunswick Stew (Soup)
1 tb Bacon fat
1 lg Onion; sliced
1 Chicken; cut in half
1 lb Beef stew meat; in bite-size
1 tb Flour
1 lb Baked ham (leftover)
8 c Cold water
1 tb Salt
Fresh ground black pepper 1/2 ts Dried thyme
1/4 ts Red pepper flakes
1 lg Canned tomatoes
2 md Potatoes; diced
1 c Frozen corn kernels
1 c Frozen lima beans
1 c Frozen okra; sliced
1 c Frozen green beans
1/4 c Fresh parsley; chopped
Recipe by: Someone in Georgia, North Carolina, or Virginia In a large heavy kettle, heat bacon fat and add onions. Saute until lightly browned. Dust beef with 1 tablespoon of flour, add to kettle along with chicken and brown. Add the ham, cold water, salt, black and red pepper, and thyme. Bring to boil then reduce heat and simmer for 2 hours covered, or until meat is tender. Remove meats from stock and strain stock. Skim any excess fat from stock, and return to kettle. Remove chicken from bones, discard skin and cut into bite size pieces. Return meats to kettle adding all remaining ingredients except for okra, beans and parsley. Bring to boil and simmer, covered, for 45 minutes. Add okra and beans and cook for 15 minutes longer. Garnish with fresh parsley.
How To make Brunswick Stew (Soup)'s Videos
Brunswick Stew - Delicious & Simple Recipe - Steph’s Stove
Brunswick Stew
1-24 oz can Castleberry Brunswick Stew
1-10 oz container of BBQ pork
1-10 oz container of BBQ beef
1 small can chunky chicken
1-14.5 oz English peas (drained)
1-14.5 oz whole kernel corn (drained)
1 roll creamed corn or 14.5-oz can creamed corn
1 can stewed tomatoes
1 tablespoon vinegar
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon onion salt
½ teaspoon salt
¼ teaspoon pepper
In a large stock pot over medium heat combine all ingredients in the order listed and stir together gently to incorporate. Warm on the stove until done and serve with cornbread. Enjoy!
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Brunswick Stew
Here is the MOJO version of Brunswick Stew. You can find hundreds of different recipes for Brunswick Stew on the web. Just take a little from each one and make it your own. Use ingredients you like and leave out the ones you don't. Use my Brunswick Stew recipe as a suggestion and grab you a boiling bucket and cook you a Stew that makes you and your bunch happy.
. bacon grease or lubricant of you choosing
. half onion
. red bell pepper
. 4 cloves garlic
. 1 1/2 lb pulled pork
. 1 lb chicken
. 28 oz chopped maters
. 3 c chicken broth
. 3/4 c vinegar based bbq sauce
. 3 T worcestershire
. 3 T MOJO bbq
. 12 oz baby lima beans
. 16 oz corn
. 18 oz potato onion mix
. 1 c water
. s&p to taste
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Field to Plate - Brunswick stew history
Brunswick County, Virginia is home to the first Brunswick stew recipe. Or is it? Other localities have similar claims.
Perfect Beef Stew!
#shorts #beefstew #stew
Beef stew
Ingredients:
4 Lbs Beef Chuck Roast (cut into cubes)
1 Onion (diced)
3 Ribs Celery (diced)
3 Carrots (diced) + 4 Carrots (sliced)
2 Cups Russet Potatoes (quartered)
4 Garlic Cloves (minced)
2 Tbsp Tomato Paste
1/3 Bottle Cabernet Wine
1 Tbsp Rosemary (chopped)
2 Sprigs of Thyme
2 Bay Leaves
4 Cups Beef Stock
3 Tbsp Corn Starch + 6 Tbsp Cold Water (slurry)
Olive Oil
Parsley (chopped)
Salt and Pepper
Instructions:
In a large bowl add the beef cubes and season with olive oil, salt, and pepper.
In a large pot or Dutch oven on medium heat. Add oil and sear the beef in batches. Remove the beef from the pot and set aside.
Next add diced onion and caramelize slightly. Add celery, carrots, and garlic. Sauté till fragrant then season with salt and pepper.
Once the vegetables are softened, add tomato paste and brown slightly. Deglaze with red wine and bring to a simmer. Add the seared beef back to the pot along with rosemary, thyme, and bay leaf. Cover with beef stock. Season with more salt and pepper. Cover with a lid and braise in the oven set to 325 degrees Fahrenheit for 1.5 hours.
After 1.5 hours, add sliced carrots and potatoes. Continue to braise for another 1.5 hours until the beef is tender and the potatoes are soft. Next combine corn starch and cold water together making a slurry. Add the slurry to the simmering stew a little at a time until thickened to your desired thickness. Adjust the seasoning to your taste. Serve in a bowl and garnish with chopped parsley.
Enjoy!
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Brunswick Stew
Hello everyone, and welcome to another episode of Sunday Cooking with Mom and Me!!! Today we are bringing you a sweet southern stew that will get your taste buds jumping. This Brunswick Stew is an enjoyable meal that is easy to make and great to eat. Come on in and take a look, and make sure to hit that like button and subscribe if you haven't already. We hope you enjoy!!!
Heart of the Home - Brunswick stew
Fall is the perfect time for homemade Brunswick stew! Chef Tammy Brawley has her own recipe for this seasonal treat - in the Heart of the Home.