STEW

 

 

“FROGMORE STEW” OR LOW COUNTRY BOIL

1/4 cup seafood seasoning (such as Old Bay®), or to taste
5 pounds new potatoes
3 (16 ounce) packages cooked kielbasa sausage ( or similar), cut into 1 inch pieces
8 ears fresh corn, husks and silks removed
4 pounds fresh shrimp *Optional....peeled and deveined
1 Beer (optional)
Heat a large pot of water (+beer if used) over an outdoor cooker, or medium-high heat indoors. Add Old Bay Seasoning to taste, and bring to a boil. Add potatoes, and sausage, and cook for about 10 minutes. Add the corn; cook for another 5 minutes, then add the shrimp when everything else is almost done, and cook for another 3 or 4 minutes. **Note...here in SC we DO NOT peel the shrimp.
Drain off the water and pour the contents out onto a picnic table covered with newspaper. Grab a paper plate and a beer and enjoy!

BEEF STEW

The meat should fall apart if you just look at it. And the thicker, more flavorful the sauce, the better.
PREP TIME: 20 minutes
TOTAL TIME: 2 hours 50 minutes
Serves 8
3 Tbsp olive oil
2 lb cubed beef stew meat (1 1/4")
1 med onion, diced
3 cloves garlic, minced
12 oz beer (pale lager)
3 1/2 c beef broth
2 Tbsp tomato paste
1 Tbsp Worcestershire sauce
1 1/2 tsp sugar
1/2 tsp paprika
8 new potatoes (1 1/2"-2" diameter), quartered
4 carrots, sliced diagonally
3 Tbsp all-purpose flour
Finely chopped fresh parsley (optional)
Crusty bread (optional)
Heat oil in large pot or Dutch oven over medium-high heat. Season beef. Working in 2 batches, brown meat on all sides, 6 minutes. Remove to plate. Add onion to pot and reduce heat to low. Cook, stirring, until softened, 3 minutes. Add garlic and cook, stirring, 1 minute. Pour in beer. Add broth, tomato paste, Worcestershire, sugar, paprika, 1/2 tsp kosher salt, and pepper to taste. Return beef to pot. Simmer until meat is tender, 1 1/2 to 2 hours. Stir in potatoes and carrots. Simmer until vegetables are tender and meat is very tender, 30 to 40 minutes longer. Remove 1 cup of liquid from pot and slowly whisk in flour. Stir back into pot and bring to a gentle boil. Reduce heat and simmer until thickened, 10 minutes. Season. Sprinkle with parsley (if using). Serve with bread, if desired.

HAMBURGER STEW

2 pounds ground beef
2 medium yellow onions, chopped
4 cans (14-1/2 ounces each) stewed tomatoes
8 medium carrots, thinly sliced
4 celery ribs, thinly sliced
2 medium potatoes, peeled and cubed
2 cups water
1/2 cup uncooked long grain rice
1 to 2 tablespoons salt
1 to 2 teaspoons pepper
Cook beef and onions over medium heat; drain. Add tomatoes, carrots, celery, potatoes, water, rice, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 30 minutes until vegetables and rice are tender. Uncover; simmer 20-30 minutes longer or until thickened

BRUNSWICK STEW #1

Cook all meat the day before
4 or 5 lbs. Boston Butt
3 lbs. Ground Chuck
3 lbs. Chicken
Chop or grind all meat
Remove any fat
In large pot put
3 potatoes dice, cook and cool
3 cups whole corn
2 large onions- diced
4 cups diced tomatoes
2 cups English peas
1 16 oz bottle Hunt's catsup
1 large can tomato juice - May have to add more if stew is dry
Hot Louisiana pepper sauce to taste
Salt and pepper to taste
Simmer 2 to 3 hours
Stir often scorches easy

BRUNSWICK STEW #2

3 Lb. Whole Chicken, Cut Up
28 Oz. Can Crushed Maters
3 Lb. Stew Beef
28 Oz. Package Frozen Peg Corn
1/4 Lb. Hickory Smoked Bacon
28 Oz. Package Frozen Baby Limas
32 Oz. Box of Chicken Broth
1 Jar, Pickled Okra
1 Lb. Taters, Peeled and Diced
1/4 Cup Texas Pete
1 Lb. Taters, Peeled and Quartered
1/8 Cup Worcestershire Sauce
1 Large Onion, Chopped
3 Ribs Celery, Chopped
4 Tbls. Butter, Divided
5 Tsp. Sugar, Divided
3 Tbls. Magic Dust, Divided
3 Ancho Pepper Pods, Stemmed, Deseeded and Chopped
Salt, to Taste. Black Pepper, to Taste
In a Small Pot, Place Drained Okra and cover with water. On high heat bring it to a boil, remove from heat and let steep for 30 minutes. Drain, slice and set aside. In a 12 Quart Pot, place Chicken, Bacon and Stew Beef and cover with water by an inch. On high heat, uncovered, bring to a boil then reduce heat to a simmer for 1.5 hours. Remove meats. Skin and bone Chicken, chop Stew Beef and Bacon. Strain Pot Broth and return it with the meats to pot and return broth to a slow boil. Add Taters, Onion, 1 Tbls. Butter, 1 Tsp. Sugar, 1 Tbls. Magic Dust and the Chopped Ancho Pepper. Cook 1 Hour, Stirring every 15 minutes. Add water as needed to keep pot contents covered. Remove Quartered Taters and rough Mash. Return to Pot. Add Maters, 1 Tbls. Butter, 1 Tsp. Sugar, 1 Tbls. Magic Dust and Box Chicken Broth. Cook 1 Hour, Stirring every 15 minutes. Add Lima Beans, Okra, 1 Tbls. Butter, 1 Tbls. Magic Dust and 1 Tsp. Sugar. Cook 1 Hour, Stirring every 15 minutes. Add Corn and remaining ingredients, cooking for 20 minutes. Remember to Stir that Pot!!! Salt and Black Pepper to Taste.

BRUNSWICK STEW #3

1 lb. of Pulled Pork
1 lb. chopped brisket
1 whole smoked chicken
1 lb. taters
2 15oz.can diced maters
1 can green peas
1 can whole kernal corn
1 can cream corn
2 hands full okra
1 large onion
1/2 cup ketchup
3/4 cup BillyBones Orignal BBQ sauce
1/4 cup BluesHog Tennessee red sauce
1/4 cup wor.sauce
1/4 cup smokey chipolte sauce
4 TBLspn minced garlic
salt and pepper to taste
Combine in a large pot cook on low for 30 mins. then reduce heat to simmer and simmer for 4 hours

BRUNSWICK STEW #4

1 (15/16 lb) pork shoulder
2 large hens
2 1/2 lbs potatoes
2 1/2 lbs onions
4 17 0z cans yellow corn
4 large cans whole tomatoes
1 (2oz) bottle tabasco
1/2 gallon catsup
2 (13 3/4 oz) cans chicken broth
8 tbls salt
4 tbls black pepper
2 tsp ground red pepper
boil shoulder and hens separately discard shoulder broth save hen broth grind onions and potatoes and cook in chicken broth and reserved broth untill done process tomatoes in blender untill smooth add corn,tomatoes,catsup,salt ,red and black pepper and tobasco to cooked mixture. grind shoulder and hens and add to mixture , mix well and thin with water if necessary. simmer about 1 hour. you can freeze or can

BRUNSWICK STEW #5

Here is an authentic 19th century Virginia Brunswick (barbecue) stew. It's absolutely delicious. My Japanese raised daughter in-law ate two bowls! My wife told me that we will be cooking it again. Here are the ingredients.
1 onion chopped
3 ounces of fat back, rinsed
1 TBS lard or bacon grease
2 pounds butter beans
3 to 4 ears of corn
1 28 ounce can of tomatoes
2 medium potatoes, diced
4 chicken thighs
Unsalted chicken broth or water
1/2 stick of butter
salt
pepper
cayenne pepper flakes (a key for Virginia style stew)
sugar
Start off by sweating the onions and the fat back in the lard or bacon grease. After about 15 - 20 minutes, add the tomatoes. Let the pot come to a simmer and add the chicken along with a tablespoon each of black pepper, and salt, sugar, and one teaspoon of red pepper flakes. Add a little broth or water to cover the chicken, if needed. Let the chicken simmer in the pot for about an hour or until it can be easily removed from the bone. If the liquid reduces too much to where the chicken isn't covered, add a little more broth or water. Now, add the butter beans. Remove the chicken thighs from the pot, remove the meat from the bones and shred or chop it then add it back to the pot. Discard the bones, cartilage and skin. I fed all of the skin and cartilage to my doggies. No cooked chicken bones for the dogs, please!
Let the pot simmer for about another 20 minutes and add the potatoes. Once the beans and potatoes are tender, add the corn that has been cut from the cobs. Let it cook for about another 10 minutes, then reduce the heat and stir in the butter that has been cut into cubes. Once the butter has melted into the stew, check the seasoning, make any needed adjustments, and serve. I like to add a little extra red pepper to mine. One 19th century writer called this stew a taste of "old Virginianism."

BRUNSWICK STEW #6
1lb - Smoked Chicken
1lb - Smoked Pork
1lb - Smoked Beef
1 - Bell Pepper, diced
1 - Onion, diced - I used Vidalia
2 quarts - fresh tomatos, diced
3 quarts - kernel corn (cracked) - I used 2 cans creamed and 2 cans whole. Chopped the whole kernal in the food processor.
1/2 cup - apple cider vinegar
1/4 cup - sugar
1 Tbs - Salt
1 Tbs - Black Pepper

Chop meat fine and cook 1.5 - 2 hours until veggies are tender.

BRUNSWICK STEW #7

2 pounds smoked pulled chicken
2 pounds smoked pulled pork
3 14.5 oz. cans diced tomatoes
2 16 oz. packages of frozen whole kernel corn thawed
2 16 0z. packages frozen butter beans thawed
2 med. onions chopped
1 32 oz. container chicken broth
1 32oz. bottle ketchup
1/2 cup white vinegar
1/2 cup worcestershire sauce
1/4 cup firmly packed brown suger 1 tablespoon salt
1 tablespoon ground black pepper
2 tablespoons hot sauce
rub and/or bbq sauce to taste
Put it all in a eight qt. pot and cover and simmer 2 1/2 to 3 hours.

BRUNSWICK STEW #8

2 slices bacon diced
3 tbsp flour
1 tsp salt
1/2 tsp pepper
pinch cayene
1 (4lb) chicken or rabbit (with gibleys if using chicken)
3 onions, thin sliced
4 tomatoes, chopped
1 red bell pepper chopped
1/2 teaspoon dried thyme
2 cups lima beans, fresh
2 cups kernel corn
1/2 cup okra, sliced
2 tbsp chopped parsley
1 tbsp Worcestershire sauce
Cook bacon in its own fat until rendered. Remove the bacon bits and set aside. Combine flour, salt, pepper and cayenne and dredge the rabbit or chicken. Brown the pieces of meat in rendered fat with the onions. Add 1 1/2 cups boiling water, tomatoes, red pepper and thyme to crock pot with meat. Cover and cook on low 6 to 8 hours. Add remaining ingredients including bacon bits, cover and cook on high 25 minutes or until veggies are tender.

BRUNSWICK STEW #9
3 Lb. Whole Chicken, Cut Up
28 Oz. Can Crushed Maters
3 Lb. Stew Beef
28 Oz. Package Frozed Peg Corn
1/4 Lb. Hickory Smoked Bacon
28 Oz. Package Frozed Baby Limas
32 Oz. Box of Chicken Broth
1 Jar, Pickled Okra
1 Lb. Taters, Peeled and Diced
1/4 Cup Texas Pete
1 Lb. Taters, Peeled and Quartered
1/8 Cup Worcestershire Sauce
1 Large Onion, Chopped
3 Ribs Celery, Chopped
4 Tbls. Butter, Divided
5 Tsp. Sugar, Divided
3 Tbls. Magic Dust, Divided
3 Ancho Pepper Pods, Stemmed, Deseeded and Chopped
Salt, to Taste. Black Pepper, to Taste
In a Small Pot, Place Drained Okra and cover with water. On high heat bring it to a boil, remove from heat and let steep for 30 minutes. Drain, slice and set aside. In a 12 Quart Pot, place Chicken, Bacon and Stew Beef and cover with water by an inch. On high heat, uncovered, bring to a boil then reduce heat to a simmer for 1.5 hours. Remove meats. Skin and bone Chicken, chop Stew Beef and Bacon. Strain Pot Broth and return it with the meats to pot and return broth to a slow boil. Add Taters, Onion, 1 Tbls. Butter, 1 Tsp. Sugar, 1 Tbls. Magic Dust and the Chopped Ancho Pepper. Cook 1 Hour, Stirring every 15 minutes. Add water as needed to keep pot contents covered. Remove Quartered Taters and rough Mash. Return to Pot. Add Maters, 1 Tbls. Butter, 1 Tsp. Sugar, 1 Tbls. Magic Dust and Box Chicken Broth.
Cook 1 Hour, Stirring every 15 minutes. Add Lima Beans, Okra, 1 Tbls. Butter, 1 Tbls. Magic Dust and 1 Tsp. Sugar. Cook 1 Hour, Stirring every 15 minutes. Add Corn and remaining ingredients, cooking for 20 minutes. Remember to Stir that Pot!!! Salt and Black Pepper to Taste.

BRUNSWICK STEW #10
My recipe is a blending of other Brunswick recipes I have found, including this forum.
Started last night by putting the beans in water to soak. This morning I took 2 onions, left the root on, and sliced of the top and carved out just enough for a dollop of bacon grease. Placed the onions plus 9 (only used 6) ears of corn on the Traeger on Smoke & P-4 for an hour. Then I went to 300º and P-0 for 45 minutes to char the corn. Then I removed, shucked the corn and chopped the onions. Took 1 pound of pulled pork and 1 pound of diced BBQ chicken and mixed with 2 tbsp of Big Bob Gibson’s Championship Rub In a pot (wouldn’t you know it, I forgot I had loaned out my Dutch oven), I broke the whole tomatoes into large chunks and added all the ingredients to the pot, except the butter. I mixed well and threw the sliced butter on top.
INGREDIENTS
3-4 TBSP of bacon grease or lard
2 onions
2 lb. chopped BBQ meat (pulled pork & chicken)
2 TBSP Big Bob Gibson’s Championship Rub
(1) 28oz cans whole tomatoes, including the juice
(1) 28oz cans crushed tomatoes, including the juice
6 ears of fresh corn
1 pound butter beans*
1 1/4 cup ketchup
1/4 cup cider vinegar
1/2 cup your favorite BBQ sauce
2 cups unsalted chicken broth
2 tsp black pepper
2 tsp cayenne pepper flakes
2 tsp Tabasco
1 stick butter
I decided that since the pot I had available didn’t have much surface area to absorb smoke, I’d save on pellets and finish the stew on the stove top. While it was cooking I was thinking about accompanying it with some good bread. I didn’t have any and didn’t feel like going to the store but I did have a box of saltines but they just didn’t seem to hit the spot. Then I remembered Smokin Don’s post on another forum about his Cajun crackers and although leery, I said what the hay. So I made up Smokin Don’s recipe as follows:
INGREDIENTS
2 sleeves of saltine crackers
3/4 cup of EVOO
1/2 package Hidden Valley ranch dressing mix
1 tsp. crushed red pepper
1 tsp. garlic powder
1 tsp. Traeger Cajun seasoning (finally found something to use it on)
I placed the crackers on edge in a plastic container with lid. I mixed the ingredients in a bowl and drizzled the oil mixture over the crackers, put on the lid and gently tumbled to get them coated. Contrary to what you might think they don’t get soft or soggy. Then I removed and used a wire cooling rack on a pan to hold the crackers on end and placed them on Smoke & P-4 for 65 minutes. After 5 hours on simmer the beans were done and dinner was ready. Man, was it good. Thanks Smokin Don, you’re right, they are addictive and also to the various Brunswick posts

ROBERT'S BRUNSWICK STEW
1 Roberts Southern Pit Bar-B-Que Brunswick Stew
1lb sweet butter
4 large onions chopped
1 Tbs chopped garlic
4lb diced potatos

In a large pot add all the above and sweat the onions till clear
Add
2 cans of lima beans
2 cans of cream style corn
1 can whole corn
3 cans stewed tomatos crushed
3/4 gal chicken stock (low sodium)
juice of 1 lemon
1/4 cup liquid smoke
1/4 cup Louisiana Hot Sauce
1/4 cup worcestershire sauce
1/4 cup A1 Steak sauce
1 cup of BBQ sauce Bring to a simmer and cook 2 hrs
ADD
Bake 2 hens debone and chop meat
4 big handfulls of chopped pork shoulder
Season with course ground black pepper, paprika, Dixie Dust, salt to taste. Cook for 3-4 hrs You will need to keep adding more chicken stock as it cooks Serve with anything this is a damn good Brunswick Stew !!!!!!!

PAPA’S BRUNSWICK STEW

4-pound hen
4 pound lean pork
4 number 2 cans cream style corn
4 number 2 cans tomatoes
1-pint ketchup
½ bottle Worcestershire Sauce
2 medium onions
3 teaspoons black pepper
¾ teaspoon red pepper
3 tablespoons salt
Stale bread to thicken; use as much meat stock as you wish to thicken with more bread
Cook meat and onions. Grind meat, corn, tomatoes, onions, and bread altogether. Add seasoning, mix well, and taste. Then add more stock or bread as desired. Pack and freeze with out any more cooking. When used, bring to a boil before serving.

SPICY BEEF STEW

2/3 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound boneless beef chuck roast, cut into 1-inch cubes
1/4 cup cooking oil
1/3 cup chopped onion
2 cups beef broth
1 tomato, peeled and chopped
1 small garlic clove, minced
1 bay leaf
2 small potatoes, peeled and cubed
1 celery stalk, chopped
1/4 teaspoon lemon-pepper seasoning
1/2 teaspoon cayenne pepper
Preparation method
Prep: 15 mins | Cook: 2 hours
Whisk flour, salt, and pepper together in a shallow pie pan. Heat oil in Dutch oven or large heavy-bottomed skillet. When oil is hot, dredge meat in flour mixture and cook in hot oil until browned. Add onion to browned meat and saute briefly. Add beef broth, tomato, garlic, and bay leaf to the pot and bring stew to a boil, then simmer covered on low for 90 minutes. Add potatoes, celery, lemon pepper, and cayenne and bring stew back to a boil. Simmer covered on low for 35 more minutes