How To make Brunswick Stew
2 ea Rabbits
4 ea Squirrels
2 lb Venison
4 ea Onions, med, diced & sauteed
4 ea Potatoes, diced
8 c Broth (from parboil)
1/2 c Butter
8 oz Cream style corn
16 oz Lima/butter beans, can
2 cn Tomatoes
1 cn Okra (if available)
2 tb Worcestershire sauce
2 ea Bay leaves
2 ts Salt
1 ts Peppercorns
1 ts Red pepper, dried
Parboil rabbits or squirrels; remove meat from bones. Save broth. Cut venison into chunks, flour, and brown. Add all ingredients to a large pot and simmer slowly for about an hour with the pot covered. When meats are tender, check if seasoning adjustment is needed. Add water to thin if required. Serve in soup bowls. A dash or two of tabasco can be substituted for the red pepper. Modify ingredients according to availability. Recipe date: 01/15/63
How To make Brunswick Stew's Videos
Homemade Brunswick Stew@popshomecooking4542
Making homemade Brunswick Stew!!
Brunswick Stew
This is a rerun but oh so worth watching and making it again. Let's call it a re-do. It was that easy and simple. Did I tell you how delicious it is? Give it a try and please give me like and hit that subscribe button.
Enjoy!
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Ingredients:
1 Tbsp oil
1 med onion, diced
1 can green lima beans, drained
2 cans diced tomatoes
1 can diced green chilis
1 can kernel corn, drained
1 can creamed corn
1 can chicken breast
1 lb. BBQ pulled pork
3 med potatoes, diced
1 32 oz box chicken stock
1/4 cup ketchup
dash Worcestershire Sauce
salt & pepper to taste
Directions:
Sauté onion in oil until tender. Add remaining ingredients. Cook in slow cooker for 4 hours or cook in Instant Pot for 7-10 minutes under pressure.
Cornbread:
1 box Jiffy cornbread mix
1 box Jiffy yellow cake mix
ingredients needed for both boxes of mix.
Directions:
Preheat oven to 400 degrees.
Combine ingredients and pour into muffin tins and bake until done.
Mini muffins 12-15 minutes
Regular size muffins 15-18 minutes
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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Brunswick Stew / Quick and Easy Meal / Recipe
What a great dinner Brunswick Stew will be one these cold days! I will teach you step by step how to prepare this for your family!
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How To make Homemade BRUNSWICK STEW
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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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