brunswick stew Recipe

  American Stew

2# chicken breasts with skin and bone
1# stew beef
1 pt. butter beans (canned works well)
1/2 lb. sliced okra (canned works)
2 med. onions, sliced thin
2 lg. potatoes, cut up in small pieces
1/4 cup ketchup
1/2 bunch celery, sliced
12 cup vinegar
3/4 cup sugar
1/2 tsp each black and red pepper
1 tsp salt
1 tsp mustard
16 oz. bag corn
24 oz. can tomatoes, peeled & chopped
1/4 lb. butter
dash Worcestershire sauce
dash paprika basil and parsley
1 bay leaf

Place chicken and beef in pot with water to cover, bring to boil, turn down to a simmer and cook 1 hour until chicken is falling from the bones, remove chicken and remove skin and bones. Continue to cook beef another hour or until tender, while meat cooks prepare veggies. Remove beef from broth and set aside to cool. Place cut up veggies (except corn and tomatoes) in broth with all seasonings and cook over high heat about 12 mins. or until tender crisp. Meanwhile, cut meats into small pieces, add to veggies, stir in corn and tomatoes, cook about 5 minutes, continue to cook over low heat stirring constantly until mixture thickens (a little flour mixed with water can be used if you want it thicker. Add butter and salt and pepper to taste. Stir and cook another 5 minutes.

Makes 4 - 5 quarts
This is really not hard to do, just sounds very time consuming, but I guarantee it will be a hit, everyone that I have made it for loves it, recipe can be doubled or triples with no problem, but be sure you have quite a large pot. Enjoy

brunswick stew

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