Best 5 Brunswick Stew From Caswell County Nc Recipes
**Brunswick Stew: A Southern Dish with Many Variations**
Brunswick stew is a Southern dish that is typically made with a variety of meats, vegetables, and a flavorful broth. The dish is believed to have originated in Brunswick County, Virginia, in the 18th century, and it has since become a popular dish throughout the Southern United States. There are many different recipes for Brunswick stew, but all of them share a few common ingredients, including chicken, pork, and beef. Some recipes also include vegetables such as corn, potatoes, and tomatoes. The stew is typically seasoned with a variety of spices, including black pepper, paprika, and cayenne pepper. Brunswick stew is a hearty and flavorful dish that is perfect for a cold winter day. It can be served as a main course or as a side dish. This article provides several recipes for Brunswick stew, so you can find one that suits your taste. Whether you prefer a traditional recipe or a more modern take on the classic dish, you're sure to find a recipe in this article that you'll love.
BRUNSWICK STEW FROM CASWELL COUNTY, NC
Courtesy of the Bethel Church of Christ Several churches do an excellent job with brunswick stew. If you are a brunswick stew lover like I am, then you probably won't be disappointed with this church recipe. It has a very nice red color that comes from the tomato products. Bethel Church has used it every year for more than 25 years. A quart sells for about $4 in 1997 dollars. A quart is two adult servings. Bethel Church's brunswick stew is the best I've had, and I've tried a lot of them. It is very similar to the brunswick stew served at Bullock's Bar-B-Cue.
Provided by RainbowButterfly
Categories Stew
Time 2h
Yield 5 gallons
Number Of Ingredients 18
Steps:
- Use tight-fitting cookware to hold in the flavor as the ingredients are boiled separately. Cook everything in separate pots and put them together at the end.
- Start out by slowly boiling the meats until they are tender. Remove the bones and skins from the chickens. Re-use the broths to boil potatoes and butter beans. Then cook the onions and corn in reserved broth. Do not add any of the tomato products during the initial cooking process.
- When all of the ingredients are cooked, add them together in one big pot. Add all of the remaining ingredients and mix them well. Bring the pot to a boil and continue stirring with a wooden spoon or a boat oar to keep it from sticking to the pot and burning.
- An appetizing presentation is made to the general public with someone stirring a large cauldron mounted to a tripod over an open fire. Stir the stew for approximately one hour over the fire as it continues to get thicker with the water boiling off of it. This step is very important, the stew must be boiled down until it is quite thick.
- Serve stew with a mayonnaise based slaw and saltine crackers. It is best during the colder months of the year. Brunswick stew freezes well.
- Enjoy!
NORTH GEORGIA BRUNSWICK STEW
Brunswick stew is my favorite southern food and a traditional side at pig-pickins (BBQs). When i was growing up in Rome, GA I would eat this at picknics and festivals. This recipe was a photocopy of a photocopy from some southern cooking magazine that came from our very southern cleaning lady. I always cook a big pot and freeze most of it for quick dinners. It takes all day to cook, but can be made in sections ahead of time.
Provided by GreenEyedLS
Categories Stew
Time 6h30m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Bring 2 quarts water and chicken to a boil in a Dutch; reduce heat and simmer 40 minutes or until tender.
- Remove chicken and set aside. Reserve 3 cups broth in Dutch oven. (Reserve remaining broth for other uses.).
- Pour lima beans and liquid through a wire-mesh strainer into Dutch oven. Reserve beans; add tomato to Dutch oven.
- Bring to a boil over medium-high heat; cook stirring often, 40 minutes or until liquid is reduced by one-third.
- Skin, bone, and shred chicken. Mash reserved beans with a potato masher.
- Add chicken, mashed and frozen beans, potato, and onion to Dutch oven. Cook over low heat, stirring often, 3 hours and 30 minutes.
- Stir in corn and remaining ingredients; cook over low heat, stirring often, 1 hour.
- (Optional) 30 minutes before it is done I whisk the stew with an electric mixer for a more traditional smooth texture. I like to leave some chunks.
Nutrition Facts : Calories 794, Fat 27.9, SaturatedFat 9.8, Cholesterol 108.8, Sodium 1524.9, Carbohydrate 98.7, Fiber 17.6, Sugar 16.8, Protein 42.4
VIRGINIA'S BEST BRUNSWICK STEW
Georgians and Virginians both claim that this stew originated in their respective town of Brunswick and Brunswick County. I may be a born and raised Virginia girl, but I'm offering this classic recipe for all of you to try. I've adapted it from vol. 2 of my Gourmet Slow-Cooker - you can throw it all in a crock pot, or follow my second step of browning for added flavor. Serve with a lighter red wine, like Tempranillo, Pinot Noir, or even a Cabernet Franc, and enjoy!
Provided by Lauren H
Categories Stew
Time 6h25m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Combine the flour, salt, garlic powder, and pepper in a Ziploc bag; add the chicken pieces and shake until coated evenly.
- Add the vegetable oil to a sauté pan on medium-high heat. Cook the chicken until browned on both sides, then add chicken and (not browned) pork chops to the crock pot.
- Sauté the chopped onion in the oil and meat drippings until browned. Add to slow cooker.
- Combine tomatoes, Worcestershire, and Tabasco; pour over meat.
- Add the chicken stock/water to the crock pot.
- Cover and cook on low for 4-6 hours, until the chicken is tender.
- Add the lima beans and corn; continue cooking for another 1-2 hours until the vegetables are tender.
- Remove chicken and pork from the crock pot; shred meat with two forks and return to stew.
- Enjoy!
Nutrition Facts : Calories 633.9, Fat 29.9, SaturatedFat 8, Cholesterol 111, Sodium 1115, Carbohydrate 52, Fiber 8.3, Sugar 7.9, Protein 40.9
NORTH CAROLINA BRUNSWICK STEW
In NC, the fall air is often filled with the aroma of pork being barbecued over hot coals. This is one of the most popular fund raisers in the state. Cold Slaw is usually served with the barbecue along with hush puppies and baked beans. One of the largest such events in the state is in Charlotte, NC. In addition to the aforementioned menu items, this group serves Brunswick Stew with the meal. It is not unusual for this event to be attended by 7-10 thousand hungry patrons. There are hundreds of recipes for this delicious stew, with each cook insisting that hers is the original and best of all. The following recipe is the one that is used for the Mallard Creek barbecue, and this cook thinks that IT is the BEST! The taste is well worth the time for preparation. The stew is not "beautiful" but one forgets that quickly when it is tasted!
Provided by Gwanny Hill
Categories Meat
Time 2h45m
Yield 25-30 serving(s)
Number Of Ingredients 10
Steps:
- Put chicken, beef and pork in very large pot and cover with water.
- Bring to boiling point, reduce heat and simmer until meats are tender.
- Remove any bones and grind meat in food processor or on coarse blade of food chopper.
- Remove any foam from cooking liquid or strain through cheese cloth.
- Cook rice in strained liquid for 30 minutes, stirring frequently to prevent sticking.
- Add corn, tomatoes and butter and cook for an additional 30 minutes.
- Add ground meat and seasonings as desired and cook for an additional 20 minutes.
- Add water or canned chicken broth if mixture is too thick.
- Serve with cornbread.
- This is a very hearty stew and does not need additional menu items.
- The stew can be frozen--will yield about 20 pints for freezer.
TRADITIONAL BRUNSWICK STEW
Folks moving to this part of the country (Georgia) often fall in love with Brunswick Stew, usually a side dish at barbecue restaurants. This version is delicious but simple to make. People feud over whether the stew should have potatoes and lima beans in it, but this is a purist stew (except for the sneaky addition of potato flakes).
Provided by Red_Apple_Guy
Categories Stew
Time 1h
Yield 14 serving(s)
Number Of Ingredients 16
Steps:
- Cook onion and garlic in oil until the onion is transparent. Add the meat and brown.
- Drain and add all other ingredients except potato flakes. Cook for 30 minutes over low heat, stirring often.
- Add potato flakes (more or less than the amount listed)to thicken to desired consistency. Add salt, pepper and tabasco to taste.
Tips:
- For a sweet and smoky flavor, use smoked paprika or liquid smoke.
- To add a bit of heat, add a pinch of cayenne pepper or chili powder.
- For a tangy flavor, add a splash of vinegar or lemon juice.
- If you want a thicker stew, add a cornstarch slurry or mashed potatoes.
- Serve with cornbread, biscuits, or rice.
Conclusion:
Brunswick stew is a versatile dish that can be tailored to your own taste. With its smoky, sweet, and tangy flavors, it's a hearty and satisfying meal that's perfect for a cold day. So next time you're looking for a comforting and delicious stew, give Brunswick stew a try. You won't be disappointed!
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