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.
1 lbs of diced pork 1 lbs of diced beef for stewing 2 lbs of chicken. You may use either white or dark meat or a mixture of both works well. I choose to use chicken that still has the skin and bones in tact. The skin and bones bring a nice additional flavor to the recipe. On the other hand, if health is a concern, boneless, skinless chicken breasts work well.
2 cups of crushed tomatoes. If you are using canned tomatoes, be sure to use unsalted canned tomatoes, or else subtract the added salt from this 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 the rest of the ingredients inside the stock pot and put more water yet again till the water hardly covers the ingredients. Bring the stew mix again to a boil then allow it to simmer so that the potatoes are soft when pierced using a fork or cutting knife. Now, the pork, chicken and beef should really be so tender it can be eaten by using a spoon. Put salt and pepper to taste directly into the stew and after that serve it heated.
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