My entire family of aunts, grandmothers and cousins has been swapping Brunswick stew recipes for as long as I can remember. Growing up, Brunswick Stew was often served at family gatherings, especially the ones in the early fall. This is a great, hearty and satisfying recipe; perfect for when the leaves start changing colors or on a snowy day. This particular recipes makes enough for about six to eight persons, depending on what else is served with the stew.
Stew Recipe Ingredients:
one lbs . of diced pork one pounds of diced beef for simmering 2 lbs of chicken. You can utilize either white or dark meat or even a blend of both works well. I actually choose to use chicken that also contains the skin and bones in tact. The skin and also bones provide a nice supplemental essence for the recipe. Conversely, if perhaps overall health really is a worry, boneless, skin free chicken breasts deliver the results well.
2 cups of crushed tomatoes. If you utilize canned tomatoes, be sure you use unsalted canned tomatoes, or otherwise withhold the extra salt from this particular list of ingredients.
1 cup of corn kernels, either fresh off the cob or drained 1 quart of shelled butter beans (lima beans will work in a pinch) 1 lb of fresh or thawed okra 1 yellow onion, peeled and diced into small pieces 1 teaspoon salt 1 teaspoon black pepper Water to cover the ingredients in a pot
6 medium-sized white or yellow potatoes, skinned and sliced into even portions
Place the beef, pork and chicken in a giant pot and then enough water to cover the top of the ingredients. Bring the stew to a boil and then next reduce the burner heat and let the stew simmer for about 1.5 hours or until the meat is soft.
If the chicken had its skin and bones still attached, you'll now have to the chicken out of the stock container and allow it cool prior to handling. Once the chicken no longer is steaming hot, cut-off the skin and remove the bones. After that, place the chicken meat back in the stock pot.
Place all of the other ingredients into the stock pot and add more water again until the water barely covers the ingredients. Bring the stew mixture back to a boil and then let it simmer until the potatoes are soft when pierced with a fork or knife. Now, the pork, chicken and beef should be so tender that it could be eaten with a spoon. Put salt and pepper to taste into the stew and then serve it hot.
Stew Recipe Ingredients:
one lbs . of diced pork one pounds of diced beef for simmering 2 lbs of chicken. You can utilize either white or dark meat or even a blend of both works well. I actually choose to use chicken that also contains the skin and bones in tact. The skin and also bones provide a nice supplemental essence for the recipe. Conversely, if perhaps overall health really is a worry, boneless, skin free chicken breasts deliver the results well.
2 cups of crushed tomatoes. If you utilize canned tomatoes, be sure you use unsalted canned tomatoes, or otherwise withhold the extra salt from this particular list of ingredients.
1 cup of corn kernels, either fresh off the cob or drained 1 quart of shelled butter beans (lima beans will work in a pinch) 1 lb of fresh or thawed okra 1 yellow onion, peeled and diced into small pieces 1 teaspoon salt 1 teaspoon black pepper Water to cover the ingredients in a pot
6 medium-sized white or yellow potatoes, skinned and sliced into even portions
Place the beef, pork and chicken in a giant pot and then enough water to cover the top of the ingredients. Bring the stew to a boil and then next reduce the burner heat and let the stew simmer for about 1.5 hours or until the meat is soft.
If the chicken had its skin and bones still attached, you'll now have to the chicken out of the stock container and allow it cool prior to handling. Once the chicken no longer is steaming hot, cut-off the skin and remove the bones. After that, place the chicken meat back in the stock pot.
Place all of the other ingredients into the stock pot and add more water again until the water barely covers the ingredients. Bring the stew mixture back to a boil and then let it simmer until the potatoes are soft when pierced with a fork or knife. Now, the pork, chicken and beef should be so tender that it could be eaten with a spoon. Put salt and pepper to taste into the stew and then serve it hot.
About the Author:
Learn more about soul food recipes including a mouth watering brunswick stew recipe that is perfect for the fall.
