Brunswick Stew in a Cast Iron Pot
This is one of the most popular dishes you can make in a big cast iron pot: Southern style Brunswick stew. This is basically a thick meat stew where you take all of the meat you have available, throw it in a big pot, and stew it in tomato sauce with a lot of corn and lima beans. .And as anyone knows, in order to make Brunswick stew, you have to use a BIG cast iron pot...because if it isn't cooked in cast iron, you can't call it Brunswick stew. The recipe for this dish can be seen on my Web site, Cast Iron Chaos, at:
The cast iron pot seen here is a #12 sized cast iron dutch oven, made in the 1960s by Birmingham Stove & Range. Big cast iron pots like this are the reason why people use words to describe cast iron such as tank, beast, monster, and this is certainly no exception. This big pot is three gallons in size, and it can eat a regular 5-quart dutch oven for breakfast. And if you ever have the chance to acquire one of these incredible hulks, be sure to do so, because you'll get a lot of use out of it!
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Cozy ???? Weeknight Dinner to make this week! | Easy Homemade Brunswick Stew Recipe
It's another windy autumn day around here y'all and tonight we're making some homemade Brunswick Stew!
Brunswick Stew
Here's the link to Paula's original recipe:
Here's how I made it! ????????
Ingredients
6 slices bacon, chopped
1 large yellow onion, chopped
1 (2½-pound) rotisserie chicken, meat removed and chopped (about 5 cups)
2 cans diced tomatoes
1 can creamed corn
1 12oz package frozen lima beans
2 cups chicken broth
1 cup barbecue sauce, I used Sweet Baby Ray's Sweet & Spicy
1 tablespoon distilled white vinegar
1 tablespoon Worcestershire sauce
1 teaspoon celery salt
black pepper, to taste
1 teaspoon red pepper flakes
Directions
In a large saucepan, cook the bacon over medium-high heat until almost crisp, about 5 minutes. Add the onion and cook until softened, about 5 minutes.
Add the chicken, tomatoes, corn, lima beans, broth, barbecue sauce, vinegar, Worcestershire sauce, celery salt, red pepper flakes, and black pepper to taste. Bring to a boil. Reduce to a simmer, cover, and cook until the lima beans are tender.
0:00 Welcome Back & Taste Test!
2:39 Leaf Blowing & Turkey Talk
4:14 Homemade Brunswick Stew Recipe
10:02 Taste Test & Clean Up
Brunswick Stew -- Lynn's Recipes
Lynn demonstrates how to make a delicious, simple Brunswick Stew. This is great as a main dish or to use as a side dish for barbeque chicken, pulled pork, or any other type of barbeque. This makes a lot, so it is also a great stew to freeze in individual containers and use as needed for a quick lunch or dinner.
4 pounds pork tenderloin
4 chicken breasts
1 can cream corn
1 can whole kernel corn, undrained
2 cups chicken broth
3 (28 ounce) cans crushed tomatoes
1 cup barbeque sauce
2 Tablespoons Worcestershire Sauce
2 Tablespoons white vinegar
1 onion, chopped
3 Tablespoons sugar
Salt and pepper, to taste
Hot Sauce, optional
Cook the pork and chicken in a pressure cooker or cover with water in a large stockpot, bring to a boil and simmer until done and can be shredded with a fork.
Chop or shred the pork and chicken very fine -- or process in food processor and place in a large stockpot or large crock pot.
Add all of the remainder of the ingredients. If cooking on the stove, bring to a boil, reduce heat to a simmer and continue cooking for 2 hours. If using the crock pot, place all ingredients in the crock pot and cook for about 4-6 hours until everything is hot and the flavors are all incorporated with one another. You can add hot sauce if you desire for additional heat.
Serve or place in freezer for future meals.
Print Version:
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North Carolina Brunswick Stew & Cornbread | Charlotte Cooks
What goes into Brunswick stew depends on where you are in the south. Chef Pamela Roberts and guest chef Yvette Kerns make North Carolina Brunswick Stew and Cornbread. For dessert, Chef Yvette shares a family recipe dating back to the Great Depression...Miss Daisy's Buttermilk Pie. North Carolina Brunswick Stew & Cornbread, only on Charlotte Cooks!
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00:00 Introduction
01:00 Chef Profile
02:05 Brunswick Stew Recipe
09:31 Cornbread Recipe
14:40 Buttermilk Pie Recipe
Traditional Brunswick Stew With Squirrel Cooked in the Dutch Oven
Join us for a Great Traditional recipe for a Southern Favorite. We cook a Brunswick Stew in the Dutch Oven like the old time recipe.
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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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