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Brunswick Stew

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Yield 6-8 people prep time 1 hr. cook time 1hr 20 min.

 

 

Meat ingredients

4 chicken leg thigh quarters

3 lb pork tenderloin

2 lb. beef tips (sirloin)

3 Tbsp. cooking oil

1 ¼ c. water

Stew;

1 lb. bacon

¼ butter

1 onion diced

1 ½ c. carrots diced

1 c. celery diced

2 bay leaves

3c. low sodium chicken stock

1-12oz. can tomato paste

1-27oz. can diced tomatoes

1-15oz. cream corn

1-15oz. can sweet corn

3 Tbsp. Worcestershire sauce

2 Tbsp. Tobacco (optional)

1-10 oz. pkg. lima beans

1-10 oz. pkg. okra

1- 15oz. can butter beans

3 c. shredded cabbage

Salt and pepper to taste

 

 

 Method of preparation;

  Bake chicken at 350^ for 30-35 min. until done, once fully cooked remove all meat from the bones and set aside. Sear pork tenderloin and braise for 2 hrs. adding 1 ¼ c. water. Remove pork and shred. Reserving pork juices. Cut beef to small size pieces and cook in skillet with 3 Tbsp. oil until tender. Set all meat aside and start preparation for stew base.

   Cut bacon into ¼ inch pieces and cook till slight color, about 8 min. Add butter, onions, celery, carrots, and cook till vegetables are tender and onions are translucent, about 15 min at medium high heat. Add chicken stock, bay leaves, tomatoes, corn, Worcestershire and Tabasco, let simmer on medium for 20-25 min. Add all meat to pot including pork juices, and cover and simmer for additional 25min. Once stew begins to thicken add beans, okra and cabbage season to taste and simmer for additional 15 min. Serve and Enjoy!