Winter Afternoon Brunswick Stew

Winter Afternoon Brunswick Stew


Winter Afternoon Brunswick Stew

Author: Kathy Smith


My overall relations of aunts, grandmas and cousins has been sharing Brunswick stew tested recipes for as long as I’m able to remember. During our childhood, Brunswick Stew seemed to be typically put on your plate for household parties, especially the kinds during the early autumn season. This is truly a terrific, satisfying and satisfying meal; ideal for once the leaves kick off transitioning colors or on a wintry afternoon. This particular recipes makes enough for about six to eight persons, depending on whatever else is offered with the stew.


Stew Recipe:

one 1/2 lbs of diced pork
one 1/2 pounds of diced beef for simmering
two lbs of chicken. You may use either white or dark meat or simply a blend of the two works well. I actually choose to use chicken that still has got the skin and bones in tact. The skin plus bones bring about a nice additional taste into the dish. On the other hand, in case well being is really a worry, boneless, skinless chicken breasts deliver the results very well.

2 cups of crushed tomatoes. If you are using canned tomatoes, make sure to use unsalted canned tomatoes, otherwise deduct the additional salt from this particular list of ingredients.

1 cup of corn kernels, either fresh from the cob or drained
1/2 quart of shelled butter beans (lima beans are fine in a pinch)
one lb of fresh or thawed okra
one yellow onion, peeled plus diced in small portions
1 tsp salt
1 teaspoon black pepper
Water to cover the ingredients inside pot

Six medium-sized white or yellow potatoes, skinned and cut up into even portions

Put the beef, pork, and chicken in a large pot and then enough water to cover the top of the ingredients. Bring the stew to a boil and next reduce the burner heat and let the stew simmer for about 1.5 hrs or alternatively until finally the meat is normally tender.

If the chicken had its skin and bones still attached, you’ll at this point need to take the chicken out of the stock container and permit it cool prior to handling. When the chicken has stopped steaming hot, take off the skin and take away the bones. Following that, put the the chicken meat back inside of the stock pot.

Place all of the other ingredients in the stock pot and add more water once more until the water barely covers the ingredients. Bring the stew mix again to a boil and after that let it simmer up until potatoes are tender when pierced with a fork or utensil. Now, the pork, chicken and beef really should be so tender it could be consumed with a spoon. Put pepper and salt to flavor in the stew then serve it very warm.

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About the Author

Southern stews like brunswick stew recipes are heart warming classic that the entire family will love. Read Kathy’s other articles for more inspiration.