How To make Brunswick Stew I
6 lb Stewing hen
(or two 3 lb broilers) 2 lg Onions, sliced
2 c Okra, cut (optional)
4 c Fresh OR
2(l lb cans tomatoes)
2 c Lima beans, frozen
3 md Potatoes, diced
4 c Corn cut from cob OR
2 (cans of corn, 1 lb each)
3 ts Salt
1 ts Pepper
1 tb Sugar
Cut chicken in pieces and simmer in 3 quarts of water for a THIN stew, or 2 quarts of water for a THICK stew, until meat can easily be removed from the bones, about 2 1/4 hours. Remove chicken and let cool. Add the vegetables to the broth and simmer uncovered until the beans and potatoes are tender. Stir occasionally to prevent scorching. Add the chicken deboned and diced, or in sections. Add the seasonings. NOTE: If canned vegetables are used, include their juices and reduce water to 2 quarts for a thin stew, and 1 quart for a thick stew. ALSO NOTE: Brunswick Stew is one of those delectable things that benefit from long, slow cooking. It is a rule in some homes never to eat Brunswick Stew the same day it is made, because its flavor improves if it is left to stand overnight and is reheated the next day. Recipe from Chowning's Tavern in Old Town Williamsburg, Va. Taken from The Williamsburg Cookbook Typed by Dale & Gail Shipp, Columbia Md.
How To make Brunswick Stew I's Videos
Real Brunswick Stew--Large Batch for Canning, Freezing
Calling all Brunswick Stew lovers! This recipe is for you! It's a large batch recipe that makes a delicious meal that can be canned or frozen.
This recipe is a delicious and easy way to enjoy a classic Brunswick Stew without having to make it every night. Just put it all in a jar and you're good to go! This stew is perfect for a cold winter night or a family dinner. Give it a try and see for yourself how delicious and easy it is to make!
xoxo,
Carter
For an extra 10% off the only canning lids I buy these days, please use my ForJars affiliate link: and the Code: CARTER10. I have personally bought and used hundreds of these lids since 2021. Note that this is an affiliate link, and I will receive a small commission for which I am very grateful!
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Here's the recipe. It makes 16 pints or 8 Quarts. Remember that by the time you put the stew in the jars, the potatoes are not yet cooked. If you plan to have some that hasn't been canned, you'll need to cook it for another 30-60 minutes until the potatoes are done.
Carter's Real Brunswick Stew:
4lbs cooked, pulled pork
2lbs cooked, shredded chicken breast (canned is fine)
1 1/2 medium onions, diced
4-5 large cloves garlic, diced
2 jalapenos, diced (seeded or not)
2 medium russet potatoes, peeled, diced, blanched for 3 min and rinsed.
16oz corn, frozen or fresh
1 1/2 pints BBQ sauce
2 quarts chicken stock
28oz can crushed tomatoes
14 oz can diced tomatoes
1T liquid smoke
1/2cup Worcestershire Sauce
8oz tomato paste
1/2 tsp black pepper
2 tsp salt
2 tsp smoked paprika
Saute onions, garlic and jalapenos in a light oil while the potatoes are blanching. Then add all of the ingredients to the stock pot. Bring to boil, reduce to simmer for about 10 min.
Ladle stew into jars, leaving 1 head space. Pressure can pints for 75 min or quarts for 90 minutes at the appropriate pressure for your altitude.
Our First Brunswick Stew | CAST IRON COOKING OVER THE FIRE PIT | Fall 2019 | LIVING GRATEFULLY
Hey guys! We are excited to share our first Brunswick Stew experience with you. Our friends helped with the preparation and cooking over the fire, and in today’s video my husband talks about everything it took to plan a special day for us to share with our friends.
Quart size containers -
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Gratefully,
Cathy & Scott
Instagram: @Cathy_Living_Gratefully
Email: cathygrateful@gmail.com
I film, edit and upload videos all on my iPhone 8 Plus. I learned how to start my channel, edit, etc all from you tube! I love how everyone supports each other and is encouraging on you tube.
Our First Brunswick Stew | CAST IRON COOKING OVER THE FIRE PIT
Living Gratefully: Fall 2019 Brunswick Stew
#blessed #thankful #grateful #livinggratefully
Brunswick Stew | Southern Living
This hearty, comforting one-pot dinner traditionally has a base of tomatoes, vegetables, and whatever fresh meat's around. Our version of the recipe gives hungry bellies a double-dose of protein with shredded chicken and smoky barbecued beef brisket. One of the keys to mastering this recipe is allowing the stew enough time to simmer on the stove. The flavors, led by a beef soup base, chili sauce, and garlic, marry beautifully when given 2 hours to cook thoroughly.
Get the recipe:
Ingredients:
2 large onions; 2 garlic cloves; 1 tablespoon vegetable oil; 1 1/2 tablespoons jarred beef soup base; 2 pounds skinned and boned chicken breasts; 1 (28-oz.) can fire-roasted crushed tomatoes; 1 (12-oz.) package frozen white shoepeg or whole kernel corn; 1 (10-oz.) package frozen cream-style corn; 1 (9-oz.) package frozen baby lima beans; 1 (12-oz.) bottle chili sauce; 1 tablespoon brown sugar; 1 tablespoon yellow mustard; 1 tablespoon Worcestershire sauce; 1/2 teaspoon coarsely ground pepper; 1 pound chopped barbecued beef brisket; 1 tablespoon fresh lemon juice; Hot sauce (optional)
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How to Make Brunswick Stew
Making Brunswick Stew with Donna at Armadillo Pepper. This Brunswick Stew Recipe use Rumboggies Mustard BBQ Sauce and Swamp Gator Cayenne Hot Sauce.
For the complete recipe, see our blog:
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Brunswick Stew
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Homemade Brunswick Stew@popshomecooking4542
Making homemade Brunswick Stew!!