Brunswick Stew
TOTAL TIME: Prep: 1-1/2 hours + chilling Cook: 1 hour
YIELD: 24 servings (6 quarts).
Brunswick stew dates back to the 1860s, when it was served as a complete meal. We now use it as an accompaniment to barbecues. It is delicious picnic fare when served with country ribs, coleslaw or potato salad. When I make this stew, I double the recipe and freeze small portions so we can enjoy it at several meals. —Alyce Ray, Forest Park, Georgia
Ingredients
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1 pound bone-in pork loin chops
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2 bone-in chicken breast halves, skin removed
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1 pound beef top round steak, cut into bite-size pieces
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6 cups water
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2 cans (14-1/2 ounces each) diced tomatoes, undrained
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2 cups chopped onion
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1 can (8 ounces) tomato sauce
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1/2 cup cider vinegar
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1/4 cup sugar
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4 to 5 garlic cloves, minced
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2 teaspoons hot pepper sauce
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2 cans (15-1/4 ounces each) whole kernel corn, drained
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2 cans (14-3/4 ounces each) cream-style corn
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1 cup dry bread crumbs, toasted
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Salt and pepper to taste
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Minced fresh parsley, optional
Directions
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1.
Place the pork chops, chicken and round steak in a large Dutch oven; cover with water. Cover and cook for 1-1/2 hours or until meat is tender.
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2.
Strain stock into another large kettle; refrigerate overnight. Remove bones from meat; dice and place in a separate bowl. Cover and refrigerate overnight.
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3.
The next day, skim fat from stock. Add the tomatoes, onion, tomato sauce, vinegar, sugar, garlic and pepper sauce. Simmer, uncovered, for 45 minutes.
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4.
Add the kernel corn, cream-style corn and reserved meat; heat through. Stir in bread crumbs; season with salt and pepper.
Nutrition Facts
1 cup: 151 calories, 3g fat (1g saturated fat), 28mg cholesterol, 348mg sodium, 18g carbohydrate (7g sugars, 2g fiber), 13g protein. Diabetic Exchanges: 2 lean meat, 1 starch.
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