Brunswick stew 3
- Main Ingredient: Chicken Corn Potatoes Tomatoes
- Course: Various soups and stews Various Main Dishes
- Cuisine: American
- Special food: Ethnic
- Yield:
Brunswick stew 3 ingredients
- 1 T Bacon fat
- 1 large Onions, sliced
- 1 Chicken, cut in half
- 1 lb Beef stew meat, in bite-size
- 1 T flour
- 1 lb Baked ham (leftover)
- 8 c Cold water
- 1 T Salt
- Freshly ground black pepper
- 1⁄2 t Dried thyme
- 1⁄4 t Red pepper flakes
- 1 large Canned tomatoes
- 2 med Potatoes, diced
- 1 c Frozen corn kernels
- 1 c Frozen lima beans
- 1 c Frozen okra, sliced
- 1 c Frozen green beans
- 1⁄4 c Fresh parsley, chopped
Cooking Brunswick stew 3
1. Recipe by: someone in georgia, north carolina, or virginia in a large heavy kettle, heat bacon fat and add onions.
2. Sautei until lightly browned.
3. Dusti beef with 1 tablespoon of flour, add to kettle along with chicken and brown.
4. Add the ham, cold water, salt, black and red pepper, and thyme.
5. Bring to boil then reduce heat and simmer for 2 hours covered, or until meat is tender.
6. Remove meats from stock and strain stock.
7. Skimi any excess fat from stock, and return to kettle.
8. Remove chicken from bones, discard skin and cut into bite size pieces.
9. Return meats to kettle adding all remaining ingredients except for okra, beans and parsley.
10. Bring to boil and simmer, covered, for 45 minutes.
11. Add okra and beans and cook for 15 minutes longer.
12. Garnishi with fresh parsley.
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