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
How To Make Brunswick Stew Georgia Style Recipe
This is our Brunswick Stew Recipe Georgia Style How To video. This Brunswick Stew Recipe Georgia Style has been served for well over a decade at our backyard meat fests that features only meat that has been smoked.
A key missing ingredient to a Georgia Style Brunswick Stew is the potato. The full list of of ingredients for our Brunswick Stew Recipe Georgia Style are listed below:
Brunswick Stew Georgia Style Ingredients:
8 lb smoked Boston Pork Butt - with peach wood and charcoal
5 lb smoked Whole Chicken - with peach wood and charcoal
42 ounces of diced tomatoes
1 quart of whole kernel yellow corn
1 quart of butterbeans
2 medium chopped onions
1 quart of chicken broth
24 ounces of tomato ketchup
1/2 cup of white vinegar
1/2 cup of worchestshire sauce
1/4 cup of firmly packed brown sugar
1 Tbsp. salt
1 Tbsp. pepper
2 Tbsp. Hot sauce
Makes 10.5 quarts of very thick Brunswick Stew Georgia Style
Chapters:
00:00 Introduction
00:08 How To Smoke a Boston Butt To Perfection
00:50 How To Smoke a Whole Chicken To Perfection
01:07 Brunswick Stew Recipe Georgia Style How To Ingredients
02:53 Awesome Home Cooking Conclusion
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How To make Homemade BRUNSWICK STEW
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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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Pressure Canning Brunswick Stew
Is pressure canning Brunswick stew approved? Watch this video to discover what we found.
???? ???? ???? WATCH THIS NEXT ???? ???? ????: Pressure Canning Pork Butt
Find the recipe here????
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Shortcut Brunswick Stew, Best Old Fashioned Southern Cooking
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We're Tammy and Chris Nichols, and this is our little corner of the internet where we share our love for Southern cooking, passed down through generations and seasoned with a whole lot of heart. Pull up a chair at our virtual table, where biscuits rise golden brown, collard greens simmer soulfully, and laughter and good times always bubble over. We'll be showing you how to whip up classics like fried chicken and cornbread, explore hidden gems of Southern cuisine, and even throw in a few surprises along the way. So, grab your spatula and get ready to cook up some memories with Collard Valley Cooks!
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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.