Well, if you are in most areas of the US, you are experiencing snow or chilly temperatures. My husband is from the south and always loves eating the "southern" food while we are in the Carolinas. He loves Brunswick stew and always talks about his grandmothers cooking. I must admit I don't think I will ever be able to "copy" her cooking. I think she was just a natural cook who could throw anything in it and make it "yummy".
However, I have a great recipe for Brunswick stew and he likes it (but I know not as much as his "granny"). It is very yummy and it makes ALOT but that is nice because you have two meals for sure. It's perfect with a side of warm cornbread and butter with a little honey, too!
My sister in law has taken her grandma's recipe and made a quick "version". It's yummy and my son had three bowls!
However, I have a great recipe for Brunswick stew and he likes it (but I know not as much as his "granny"). It is very yummy and it makes ALOT but that is nice because you have two meals for sure. It's perfect with a side of warm cornbread and butter with a little honey, too!
My sister in law has taken her grandma's recipe and made a quick "version". It's yummy and my son had three bowls!
My Sister-In-Law's Brunswick Stew
2 (28 oz.) cans Hunt’s crushed tomatoes
1 (29 oz.) can Hunt’s tomato sauce
1 (12 oz.) can Hunt’s tomato paste
1 (48 oz.) carton or 3 (14 oz.) cans Swanson chicken broth
1 stick margarine or butter
1 store bought, fully cooked Rotisserie chicken, usually found near the deli section
1 medium size beef roast, fully cooked in beef broth &then cut into bite size pieces
2 c. chopped onions
1 Tbsp. Worchestershire sauce
3 (14 ½ oz.) cans Del Monte lima beans, drained & rinsed
2 (29 oz.) or 4 (15.25 oz.) cans Del Monte whole kernel corn, drained & rinsed
1 (29 oz.) or 2 (14.5 oz.) cans Del Monte whole potatoes, drained, rinsed & mashed
2 Tbsp. hot pepper sauce, such as Texas Pete, Frank’s, etc.
1 Tbsp. sugar, or to taste…Grandma’s recipe has 4 Tbsp., but I think that’s a little too sweet
crackers
Need: crockpot, large stock pot, cutting board with sharp knife, food processor, wire whisk, cooking shears, measuring cup, measuring spoons and long handled spoon
Tip: One day before making stew, purchase an already cooked rotisserie chicken from grocery store. Remove skin, debone and cut up chicken into pieces or use food processor to shred. Cover and refrigerate. Put the roast beef in a crockpot and just cover with beef broth or water and cook until fully cooked. Let cool and remove beef from broth. Cover and refrigerate overnight.
Fill stockpot with chicken broth, crushed tomatoes, tomato sauce and tomato paste. Add a stick of margarine or butter. Finely chop onions and add to stock. Add the worchestershire sauce and hot pepper sauce to taste. Add the cut-up or shredded chicken. Remove beef from the refrigerator and cut-up with kitchen shears or shred in food processor. Add to the stock pot.
Open and drain all canned vegetables, except the potatoes. Rinse off vegetables and add them to the stock. Lastly, about one hour before serving, open potatoes, drain, rinse and mash in food processor or with handheld electric mixer. Add mashed potatoes to stew and stir. Simmer and serve with cornbread.
2 (28 oz.) cans Hunt’s crushed tomatoes
1 (29 oz.) can Hunt’s tomato sauce
1 (12 oz.) can Hunt’s tomato paste
1 (48 oz.) carton or 3 (14 oz.) cans Swanson chicken broth
1 stick margarine or butter
1 store bought, fully cooked Rotisserie chicken, usually found near the deli section
1 medium size beef roast, fully cooked in beef broth &then cut into bite size pieces
2 c. chopped onions
1 Tbsp. Worchestershire sauce
3 (14 ½ oz.) cans Del Monte lima beans, drained & rinsed
2 (29 oz.) or 4 (15.25 oz.) cans Del Monte whole kernel corn, drained & rinsed
1 (29 oz.) or 2 (14.5 oz.) cans Del Monte whole potatoes, drained, rinsed & mashed
2 Tbsp. hot pepper sauce, such as Texas Pete, Frank’s, etc.
1 Tbsp. sugar, or to taste…Grandma’s recipe has 4 Tbsp., but I think that’s a little too sweet
crackers
Need: crockpot, large stock pot, cutting board with sharp knife, food processor, wire whisk, cooking shears, measuring cup, measuring spoons and long handled spoon
Tip: One day before making stew, purchase an already cooked rotisserie chicken from grocery store. Remove skin, debone and cut up chicken into pieces or use food processor to shred. Cover and refrigerate. Put the roast beef in a crockpot and just cover with beef broth or water and cook until fully cooked. Let cool and remove beef from broth. Cover and refrigerate overnight.
Fill stockpot with chicken broth, crushed tomatoes, tomato sauce and tomato paste. Add a stick of margarine or butter. Finely chop onions and add to stock. Add the worchestershire sauce and hot pepper sauce to taste. Add the cut-up or shredded chicken. Remove beef from the refrigerator and cut-up with kitchen shears or shred in food processor. Add to the stock pot.
Open and drain all canned vegetables, except the potatoes. Rinse off vegetables and add them to the stock. Lastly, about one hour before serving, open potatoes, drain, rinse and mash in food processor or with handheld electric mixer. Add mashed potatoes to stew and stir. Simmer and serve with cornbread.
3 comments:
We like Brunswick Stew, too. :) My recipe calls for creamed corn.
Hmm.. It looks delicious and hot. Perfect accompany for the weather.
Love soups and stews in winter. Nothing better to warm you from the inside out.
Ruth
Post a Comment