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Brunswick Stew

1/2 pound chicken pieces, skin and fat removed
1 pound coarse-ground round or sirloin beef
1/2 pound Boston butt pork, coarsely ground
1 can (28 ounces) tomatoes, coarsely chopped, with juice
1 can (16 1/2 ounces) creamed corn
1/4 cup each: ketchup, cider vinegar
2 tablespoons sugar
1 tablespoon butter
1 teaspoon each: black pepper, red pepper
1/2 teaspoon salt or to taste
1 1/2 cups water


Place chicken in saucepan; cover with water. Heat to boil; reduce heat. Cover; simmer until chicken falls off the bones, 20-30 minutes. Reserve broth for another use, if desired. Remove bones; tear meat into tiny pieces.

Cook beef and pork in large skillet over medium heat, stirring often. Do not overcook. Skim fat.

Add chicken to beef-pork mixture in skillet. Mix well. Cook slowly over medium-low heat, stirring often with wooden spoon, until meats are thoroughly blended, 5 minutes. Place mixture in slow cooker. Add tomatoes, corn, ketchup, vinegar, sugar, butter, peppers, salt and 1 1/2 cups water. Mix well. Cook at 300-325 degrees (or on low setting) 5-6 hours.

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