Easy Brunswick Stew | How to Make Brunswick Stew
This is my Easy Brunswick Stew Recipe. If you've never eaten Brunswick Stew, its a combination of two meats (I used smoked, chopped pork and flame grilled chicken from Famous Daves), bbq sauce, sweet corn, tomatoes, Lima beans, Oakra, and a few other ingredients which are listed below.
I would eat this any time of the year but its perfect in the winter to warm you up.
The flavors are incredible in the Brunswick Stew.
I used the following ingredients:
1 lb of Smoked, Chopped Georgia Pork (Famous Daves)
1 lb Country Roasted Chicken, de-boned (Famous Daves)
1/2 Bag Frozen Lima Beans
1/2 Bag Frozen Sweet Corn
1/2 Bag Frozen Oakra
1/2 Bottle Vinegar based BBQ Sauce
32 oz Chicken Stock
1/4 teaspoon Kent's Sweet Heat Blend
1 15 oz can of diced flame roasted tomato
2 Tbs Worcestershire Sauce
2 Tbs minced garlic
1 finely diced large onion
1/2 Stick butter
Melt the butter and saute the onions until soft.
Combine all of the other ingredients and let simmer on low for about 90 minutes or until the chicken and pork are almost shredded.
I served my Easy Brunswick Stew with Cornbread Muffins which are excellent for dipping into the stew.
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Brunswick Stew on the Myron Mixon BARQ 2400 Pellet Smoker
Recipe:
2 pounds of cooked meat (pulled pork, chicken, brisket, chuck, or any combination of these)
1 28oz can of crushed tomatoes
1 14oz can of chicken broth
3 medium red potatoes, diced
1 medium yellow onion, diced
12oz bag of frozen whole kernel corn
12 oz bag of frozen baby lima beans
16-18 oz bottle of your favorite barbecue sauce
1/4 cup brown sugar
1 tablespoon of your favorite barbecue rub
1 teaspoon salt
1/2 teaspoon cayenne pepper
Place all the ingredients in a large Dutch oven. I used this one:
Cook uncovered on your smoker at 275°F for 60 t0 90 minutes, stirring every 15 minutes. Cover the Dutch oven, raise the temp to 325°F, and let simmer for another 90 minutes to 2 hours until all the veggies are completely tender.
Enjoy!
#brunswickstew #bbq #mancavemeals
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Southern Brunswick Stew Recipe Inspired from Harold's BBQ, Atlanta GA
Here is a traditional dish born in the southeastern USA, Brunswick Stew! While there are many variations of this recipe, mine is inspired from one of the most well known BBQ places in Atlanta, GA, Harold's BBQ. Unfortunately, the restaurant closed it's doors a few years ago but those who remember when it was in it's prime will agree the Brunswick Stew was what kept customers returning again and again.
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Here are the measurements:
Brunswick Stew Chicken Stock
1 Whole Chicken
2 Large Carrots
2 Cloves Garlic, Smashed
Sprig Thyme
1 Tablespoon Black Peppercorns
2 Bay Leaves
1 Hot Chili Pepper (Optional)
1 Teaspoon Salt
Rainbow Gardens Brunswick Stew
2 1/2 Cups Pulled SMOKED Pork
2 1/2 Cups Pulled Chicken
2 Cups Finely Diced Onion
1 Cup Finely Diced Celery
4 Cups Chicken Stock
2 Pounds Corn
2 Cups Diced Canned Tomatoes (drained)
3/4 - 1 Cup Tomato Based BBQ Sauce (not sweet)
3 Cloves Garlic, Minced
2 Tablespoons Cooking Oil
3 Tablespoons Worcestershire Sauce
Hot Sauce to Taste
Black Pepper & Salt
BEST Brunswick Stew Recipe! (2018)
This original old world style Venison Brunswick Stew recipe is awesome for feeding a hungry family. There is no better #comfort food than a hot bowl of brunswick stew and grilled cheese sandwich!
Brunswick Stew was made as a venison stew, or wild game stew first and can be made with chicken, beef, pork, smoked meat, or pretty much whatever you like. Use this recipe as a guide to create your own. To make Brunswick stew correctly the only real thing you have to do to get it right is NOT overcook your delicate veggies! Follow the timeing and you'll be fine.
Feel free to post questions and I'll try to answer them to the best of my ability. Here is the recipe:
5 - 7 large cans whole peeled tomatoes (or diced)
1 big Green Bell Pepper
1 can Lima Beans
2 cans yellow corn
1 Large onion chopped
4 - 6 Carrots Chopped
1 can cut green beans
about 4# of peeled diced white potatoes
12 or so chicken Bouillon Cubes (12tsp~)
3 heaping tbls Minced Garlic
4 celery sticks chopped
1 tbsp Oregano
1 tbsp Parsley
1 tsp sage
1/4 tsp cayenne pepper
2 tbsp course ground black pepper
2 or 3 Bay leafs
1/4 cup sugar
1 tsp basil
The day after you make it the stew will be much better as the flavors have a chance to meld together. Brunswick stew is a fair amount of work so make this HUGE batch! You can freeze extra in ziplock bags for later.
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Brunswick Stew
Brunswick Stew is a classic southern dish full of delicious smoked pork, vegetables, and a savory BBQ broth. It’s the perfect way to warm up after working outside on the homestead on a cool, rainy day.
Brunswick Stew
4 Tablespoons butter
1 large onion chopped
3-4 cloves garlic, minced
1/4 teaspoon cayenne pepper ( optional)
4 cups pork broth or chicken broth
2 Tablespoons Worcestershire sauce
1 can chopped tomatoes
1 can whole kernel corn
1 can lima beans
2 cups chopped pork (may substitute chopped, smoked chicken)
16 oz bottle of BBQ sauce (I used Williamson Brothers Original)
Melt butter in Dutch oven over medium heat. Once melted, add onion, garlic, and cayenne pepper until onions are soft.
Add the stock, vegetables, BBQ sauce, chopped pork, Worcestershire sauce and bring to a boil. Reduce heat to medium-low stirring occasionally for 1 hour.
Serve in a bowl with your favorite crackers and a glass of sweet iced-tea. So good!
Grandaddy's Brunswick Stew: Decades Old Family Recipe
This recipe is decades old stemming back to my WWII Veteran Grandaddy. It's what some would call old country cooking! Here's the ingredient list:
- 1 Vidalia Onion Diced
- 1 stick of butter
- 2.5 lbs of peeled, uncooked, and ground potatoes
- 2.5 lbs of whatever meat you like. Precooked & ground.
- 32 oz of Chicken Stock
- 32 oz of Beef Stock
- 1 lb of uncooked Wampler's sausage
- 1 qt of crushed tomatoes
- 1 can of cream corn
- 8 oz block of sharp cheddar cheese
- 8 oz of Ketchup
- 8 oz of Whole Milk
Start by grinding all meats and potatoes. Keep them separate. Dice the onions.
Throw butter in the pot along with the onions and Caramelize the onions.
Once they are caramelized, cook sausage.
Once browned, add in potatoes and broth.
Cook until thickened and potatoes seem cooked.
Add tomatoes, ketchup, and corn.
Cook slowly until boiling.
Add in meat. Heat thoroughly.
Cut off the heat, add in the cheese, stir until melted.
Once no longer cooking (to avoid curdling), but still warm, add in milk.
Salt and pepper to taste.
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