| Recipe to Print-Brunswick Stew - Copy - Copy - Copy - Copy - Copy - Copy - Copy |
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| Recipe Name: |
Brunswick Stew - Copy - Copy - Copy - Copy - Copy - Copy - Copy |
| Source: |
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Submitted by: |
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Last Modified: |
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| $scale_by
| Course: |
Soup |
Used in Baskets: |
No |
| Base: |
Pork |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
30.00
Minutes |
Number of Servings: |
24 |
| Inactive Prep Time: |
12.00
Hours |
Original Num Servings: |
24 |
| Cooking Time: |
12.00
Hours |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$1.68
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 12
Quart
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
Buy a big "butt" and use half of it in the stew and use the rest for BBQ sandwiches. We like to use a hand blender to blend some of the stew to be smooth and leave the rest chunky for a nice texture.
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Ingredients:
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Directions:
Smoke or grill chicken and pork as desired. Saute ground beef and pour off fat.
Combine all ingredients in large stockpot (about 16 quarts). Cook over low heat for 6 hours. Turn off heat and let sit at least overnight. It really needs 12 to 15 hours for the flavors to combine properly.
Simmer to reheat. Serve with Tabasco. |
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