Brunswick Stew---My Way.
By
Bob Wakeman
@bluecatfish1
1
There are so many ways to make this stew. When i was young,dad would use ,rabbit,squirrel,and pheasant. But most do not have these handy. so with some help i came up with this. Hope you enjoy.
Ingredients
- 3 large
- 3ham hock, smoked
- 3 lb
- stewing hen cut up
- 3 lb
- smoked sausage cut up
- 2 lb
- beef stew meat
- 2
- bay leaves
- 2 tsp
- thyme,parsley,& salt.
- 3 c
- stalks celery,cut up
- 2 large
- onions,cut in wedges
- 3 clove
- garlic sliced
- 2 Tbsp
- durkee six-pepper blend
- 2 can(s)
- tomatos
- 2 c
- carrots, chopped
- 2 c
- celery,onions, chopped
- 3 large
- potatoes diced
- 2 1/2 c
- frozen corn,and frozen peas
- 3 can(s)
- vegetable broth
- 3 can(s)
- dark beer
How to Make Brunswick Stew---My Way.
- 1In a14"deep or 16" dutch oven (cast iron)add ham hocks,chicken,and stew meat. Add bay leaves,six-pepper blend,thyme,parsley,celery stalks,onino wedges,and salt. Cover with veggie stock.Cover with lid, simmer untill meat is tender. abought 2 hours.
- 2Remove meat with slotted spoon and set aside
strain stock and discard veggies and herbs. skim some of the fat. - 3to the strained broth add tomatos,carrots,garlic,onion,celery,smoked sauges,corn ,and peas. Simmer uncovered untill veggies are tender,abought 20-30 min.
- 4debone chicken and remove pieces of hqam hock from bone. return mea to pot add beer,simmer another 15-20 min. serve with corn bread.
