Quite a few locales lay claim to the origin of Brunswick Stew, one of them being my native Georgia, so I suppose it's fitting that it's one of my all time favorite dishes. Depending on the locale the ingredients will change slightly, but what I have here is fairly close to what you will find at a local Georgia or Alabama BBQ house. This version of Brunswick Stew is a conglomeration of ingredients based on recipes of friends and family. [Check out the Western twist to this old favorite below the nutritional information!]
Utensils You Will Need:
9qt crockpot or slow cooker*
Cutting board + knives
Ingredients:
4 - Medium Baking Potatoes
4 - Medium Onions
1-lb Boneless Pork or Beef
1-lb Boneless Chicken breast
1/2c - Worcestershire Sauce
1-15oz can Tomato Sauce
2-15oz cans Diced Tomatoes
1/4c Steak Sauce
1-15oz can Corn
1-15oz can Green Peas
4-6 Cloves of Garlic
Seasonings - Pepper and herbs if desired**
Directions:
1. Chop garlic cloves, 2 onions and 2 potatoes in stew sized chunks and put them into the crockpot/slowcooker.
2. Position meat in the center of the crockpot away from sides. Chop remaining potatoes and onions and cover meat.***
3. Pour in Tomato sauce, Steak sauce, Worcestershire sauce and Undrained diced tomatoes.
4. Cook on low for 6-8 hours, or high for 4-6 hours, or until meat is tender.
5. Turn setting down to low. Shred the meats and place back into pot.****
6. Stir in peas and corn. Cover and cook for 15 minutes more then serve.
Notes:
*I used a 6.5qt and it bubbled over ;)p
**Stay away from salt until you taste the final dish. The sauces and canned items all contain salt already.
**Meats cook faster than fresh veggies so always try to place them in the center of the cooker surrounded by veggies.
***Some people wait for meat to cool before shredding 'pulling' it, but I've found the best and easiest way is to use two forks. Hold the meat with one and shred with the other.
Yield:
26 cup size servings
Nutritional Information Per Serving:
9qt crockpot or slow cooker*
Cutting board + knives
Ingredients:
4 - Medium Baking Potatoes
4 - Medium Onions
1-lb Boneless Pork or Beef
1-lb Boneless Chicken breast
1/2c - Worcestershire Sauce
1-15oz can Tomato Sauce
2-15oz cans Diced Tomatoes
1/4c Steak Sauce
1-15oz can Corn
1-15oz can Green Peas
4-6 Cloves of Garlic
Seasonings - Pepper and herbs if desired**
Directions:
1. Chop garlic cloves, 2 onions and 2 potatoes in stew sized chunks and put them into the crockpot/slowcooker.
2. Position meat in the center of the crockpot away from sides. Chop remaining potatoes and onions and cover meat.***
3. Pour in Tomato sauce, Steak sauce, Worcestershire sauce and Undrained diced tomatoes.
4. Cook on low for 6-8 hours, or high for 4-6 hours, or until meat is tender.
5. Turn setting down to low. Shred the meats and place back into pot.****
6. Stir in peas and corn. Cover and cook for 15 minutes more then serve.
Notes:
*I used a 6.5qt and it bubbled over ;)p
**Stay away from salt until you taste the final dish. The sauces and canned items all contain salt already.
**Meats cook faster than fresh veggies so always try to place them in the center of the cooker surrounded by veggies.
***Some people wait for meat to cool before shredding 'pulling' it, but I've found the best and easiest way is to use two forks. Hold the meat with one and shred with the other.
Yield:
26 cup size servings
Nutritional Information Per Serving:
Per 1 cup of stew
Calories 150 | %DV* |
Calories from Fat 28 | |
Total Fat 3g | 5% |
Saturated Fat 1g | 5% |
Total Carbohydrate 18g | 6% |
Sodium 520mg | 22% |
Potassium 412mg | 12% |
Fiber 3g | 12% |
Sugar 4g | |
Protein 12g | |
Cholesterol 26mg | 9% |
Vitamin A | 5% |
Calcium | 2% |
Iron | 7% |
Vitamin C | 19% |
*Based on 2,000 calorie dietFor a Western Twist:
Brunswick Stew10 - Large Flour Tortillas
2% - Shredded Cheese Aluminum Foil
Add shredded cheese and Brunswick Stew to a large flour tortilla. Roll wrap in foil and bake in the oven for 10-15 minutes at 350°F. This is a GREAT way to turn leftovers into a new dish!
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