brunswick stew
This will make a large dutch oven of stew. I first ate this in Virginia and loved it. I looked for a recipe, but could not find one exactly like the one I ate, so I came up with this one.
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yield
12 serving(s)
prep time
20 Min
cook time
2 Hr
method
Stove Top
Ingredients For brunswick stew
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1 lbpork loin chops
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1 lbchicken breasts, boneless and skinless
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water to cover meat
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3 tspbeef bouillon
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1 qttomatoes, crushed
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1 cbaby lima beans, frozen
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2 cmixed vegetables, frozen
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1onion, large, diced
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2 Tbspjalapeno peppers, diced
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1 Tbspworcestershire sauce
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3 Tbspsugar
How To Make brunswick stew
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1Brown the pork in a large pan with lid on both sides, add the chicken. Just cover the meat with water-do not put extra in pan, bring to a boil, cover and cook on simmer for an hour. DO NOT throw away the broth. Remove meat from pan, cool and shred meat with a fork, discarding bones if there was any.
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2In the broth, add boullion, tomatoes, lima beans, mixed vegetables, onion, jalepeno, worchestshire sauce, and sugar, stir. Add the shredded meat,stir. Cook for about an hour on simmer. Serve with southern cornbread.
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