International Recipes Dot Net: Real Recipes from Real People


  You are not logged in
Follow on Twitter!
Search Recipes:
 
site map
advertising info
privacy policy

Share Your Recipe
Most Popular Recipes
Highest Rated Recipes
SyndicateThis


Random Recipe
Pumpkin Crisp






Food Dictionary
Theme Sections
Photo Gallery
F.A.Q.


home > recipes > meat > alabama brunswick stew
1 stewing chicken (4- to 4 1/2-pound) cut up 2 pounds beef round steak, cut into 1 to 2 inch pieces (bite size) 2 pounds Boston Butt pork roast or boneless pork loin, cut into 1 to 2 inch pieces (bite size) 2 cans (16 ounces each) diced tomatoes undrained 2 medium onions, chopped 1 small head cabbage, cored and cut into shredded 10 ounce package frozen lima beans 10 ounce package frozen whole kernel corn 10 ounce package frozen cut okra 1 cup chopped celery 1 medium green bell pepper, chopped 1 tablespoon sugar 1 teaspoon dried thyme, crushed 1 bay leaf 1 tablespoon Worcestershire sauce 1/4 teaspoon bottled hot pepper sauce 2 tablespoons all-purpose flour In a large kettle or Dutch oven combine chicken (skin and bones left intact, will be removed later), beef, pork and undrained tomatoes, 6 cups water, 1 teaspoon black pepper and 1 1/2 teaspoons salt. Bring to boiling. Reduce heat; simmer, covered, 1 1/4 to 1 3/4 hours or until meats are tender. Add more water if needed. Remove meats; let stand until cool enough to handle. Remove meat from bones; discard skin and bones. Dice chicken meat; return to broth mixture. Add onions, cabbage, lima beans, corn, okra, celery, green pepper, sugar, thyme, bay leaf, Worcestershire sauce, hot pepper sauce and 1 teaspoon salt. Cover and simmer about 30 minutes or until vegetables are tender. In a screw-top container shake together 1/2 cup cold water and the flour; stir into stew. Cook and stir until mixture thickens slightly and boils. Remove bay leaf. (taste and adjust salt and pepper to taste)

Alabama Brunswick Stew


SUBMITTED BY
list all recipes for MEAT (1007)
list all recipes by FOOD.CHAT (192)


   

conversions contact author view cookbook print recipe
email recipe add to cookbook add to calendar add to shopping list

Recipe Alert Most Popular Recipes Most Emailed Recipes
 
Stay informed and receive new recipes that are similar to
this one! Check the boxes that interest you and you will
receive only those new recipes.
keyword: alabama
keyword: brunswick
recipes for meat
recipes by food.chat
Email Address:
(posted January 22, 2009)

1
stewing chicken (4- to 4 1/2-pound) cut up
2 pounds
beef round steak, cut into 1 to 2 inch pieces (bite size)
2 pounds Boston
Butt pork roast or boneless pork loin, cut into 1 to 2 inch pieces (bite size)
2 cans (16 ounces each) diced tomatoes undrained
2 medium onions, chopped
1 small head
cabbage, cored and cut into shredded
10 ounce package frozen lima
beans
10 ounce package frozen whole kernel
corn
10 ounce package frozen cut
okra
1 cup chopped
celery
1 medium
green bell pepper, chopped
1 tablespoon
sugar
1 teaspoon dried
thyme, crushed
1
bay leaf
1 tablespoon
Worcestershire
sauce
1/4 teaspoon bottled
hot pepper sauce
2 tablespoons
all-purpose
flour

In a large kettle or
Dutch oven combine chicken (skin and bones left intact, will be removed later), beef, pork and undrained tomatoes, 6 cups water, 1 teaspoon black pepper and 1 1/2 teaspoons salt. Bring to boiling. Reduce heat; simmer, covered, 1 1/4 to 1 3/4 hours or until meats are tender. Add more water if needed.

Remove meats; let stand until cool enough to handle. Remove meat from bones; discard
skin and bones. Dice chicken meat; return to broth mixture. Add onions, cabbage, lima beans, corn, okra,
celery, green pepper, sugar, thyme, bay leaf, Worcestershire sauce, hot pepper sauce and 1 teaspoon salt. Cover and simmer about 30 minutes or until vegetables are tender.

In a screw-top container shake together 1/2 cup cold water and the
flour; stir into stew. Cook and stir until mixture thickens slightly and boils. Remove bay leaf. (taste and adjust salt and pepper to taste)


Please click here to read our policy on submitted comments
Be the first to leave a public comment about this recipe!

 
Rating:
Name:
Email 1:
City, State:
Country:
Comments:
1 Your email address will not be displayed to others, nor will it be used for any marketing purposes or released
to any third party.


©1995-2018 SimpleSolutions Corporation. All Rights Reserved.