Brunswick Stew

You will have to forgive me for posting, yet another soup/stew recipe.

I just could not help myself.

Soup is (almost) like a steak…well…maybe that is taking it a little too far…..soup is like a great grilled piece of chicken breast for me.

I have been wanting to make a Brunswick stew ever since I went to Destin Fl and tried some at a Hogs Breath restaurant. It was not spicy (though you can make this recipe spicy if want), it had the perfect combination of meat and veggies. And…it was very filling.

With the world series going on, homecomings and play offs at school, you just might have some left over pork and chicken or beef you need to use up. This stew is perfect for that! I had some left over chicken in the freezer, and some left  over pork butt I cooked in the crock pot (to make BBQ pork sandwiches) that I used to make this recipe. You could use left over roast too. OR a combination of all three meats. Since the meat is already cooked, it does not take long to prepare this stew and get it on the table. My home made  Crusty White Bread recipe would go perfect with this stew.

As the temperature dips down later this week, dip your spoon into some hearty Brunswick Stew.

Here is what you need.

You will need 7 to 8 cups of shredded meat (I used a combination of chicken and pork), some potatoes, onion, canned corn, butter beans, diced tomatoes, vinegar, Worcestershire sauce, vinegar,  brown sugar, ketchup and some steak seasonings. You will also need 2 cups of beef broth which I forgot to put in the picture.

Here is my frozen chicken and pork butt. You could also use a pork loin or left over roast.

First thing you do is saute the onions in some olive oil until they are translucent.

Add in the beef broth

Add the cooked combination of meat that you choose.

Pour in the diced tomatoes.

Add in the can of drained butter beans. These might also be called lima beans.

Add in two cans of drained corn.

Add in two cans of creamed corn.

Now, add in the diced potatoes.

Lets get this stew seasoned. Add in the Worcestershire sauce.

Add in the apple cider vinegar.

Add in the ketchup.

Spoon in the brown sugar.

Add in the steak seasoning. Stir it all together.

Cook on low until the potatoes are cooked through. Stir often as this is a thick stew and you do not want the bottom to scorch.

When the potatoes are tender, it is time to ladle the stew up in bowls.

Hope you are hungry!

Enjoy,

Becky

Brunswick Stew

Adapted From Add a Pinch.com

Ingredients:

7 to 8 cups of shredded meat. (combination of chicken, pork or beef) Feel free to use just one meat or all three

2 cups of beef stock

1 medium onion, diced

5 medium red potatoes, cubed into bite size pieces ( I used small yukon gold potatoes and it worked great)

1 (15 ounce) can of butter beans, drained

2 cans corn (drained)

2 cans cream corn

1 (24 ounce) can of diced tomatoes

1/4 cup ketchup

3 to 4 tablespoons brown sugar

2 tablespoons apple cidar vinegar

2 tablespoons Worcestershire sauce

1 tablespoon steak seasoning

Cayenne pepper (optional)

Directions:

Dice up the onions. Cut the potatoes into bite size cubes.

Over medium heat, saute the onions in about 2 to 3 table spoons of olive oil. Saute until translucent. Add in the cooked shredded meat (combination of chicken, pork and beef).

Pour in the beef stock. Add in rest of the ingredients. Simmer on low until the potatoes are tender.

This picture makes me want to make some more even though I already have some in the freezer!

Other post you may enjoy reading:

                   

Roasted Pumpkin Seeds                  Oven BBQ Brisket                                Taco Soup

 

 

Homestyle Green Beans seasoned with Bacon

This  past summer, at Company’s house, I tried my best to grow green beans. They would pop out of the ground and make some blooms and then either the geese, deer or some green bean hungry animal would steal them all. GRRRRR……

Last year it was my back yard varmit that ate my green beans and tomatoes.

I finally gave up growing my own green beans  (until next spring) and just decided to buy some fresh green beans. I found a great deal on green beans for .99 cents a pound and bought three pounds. My favorite way to cook them is with some bacon and onion AND if I have some small new potatoes I like to throw some potatoes in too.

This Homestyle Green Recipe is not a exact science. It all depends on how many green beans you have. So this recipe is for making a full pot of green beans. But don’t worry, just add less of everything if you only have one pound of green beans. I like to cook my green beans for a couple of hours, until they get soft and, I know this sounds crazy, but it kinda makes a green bean gravy. In other words the green beans cook down as the water evaporates and all this great flavor makes into the broth/gravy.

YUM!

Anywho, it is time to get started!

First thing you need to do is snap the ends off the green beans and snap them in half.

It is more fun if you can recruit some help for this. (please don’t look at my very untidy shelf with my extra pans on it) : )

Rinse the green beans and then put them in a stock pot and fill  with just enough water to cover with them.

Add teaspoon of salt. (I do not add much salt right now. I let them cook down before I really season them to taste).

Add in some  dried mince onions or a large onion diced up. I am using diced minced onions because Company does not like onions and I can hid them (sorta) in the green beans if I used the dried dice onions. You can certainly use a fresh diced onion.

Add a teaspoon of pepper.

Turn on the heat to simmer and start cooking the bacon. I go a head and start the beans to start cooking the beans while I fry the bacon because it takes a bit to heat up the water and beans.

         

While I have my beans started I cut up the bacon in small pieces and fry until crispy. I used about 8 slices of bacon. I like to fry my bacon first because I like the bacon texture better than just putting in raw bacon in the green beans.

When the bacon is crispy, add the bacon and some of the bacon drippings. I used almost all of my bacon drippings.

Stir the bacon and drippings in the green beans. Let the beans simmer until tender. I cook mine about 2 hours on low for three pounds. Make sure that all you water does not simmer away and scorch your beans, add more water, a little at a time if you need to. It will take less time if you have fewer green beans. When the green beans get to the texture I like, I taste them and then add more salt and pepper until I get them to taste.

Here they are!

See how easy they are to make!

I can eat a whole plate of these green beans!

Here is the recipe (sorta)

Homestyle Green Beans seasoned with bacon and onion

Ingredients:

3 pounds of fresh green beans, snapped and rinsed

1 large onion diced or 1/2 cup dried minced onion

8 slices of bacon, diced and fried saving drippings for seasoning

Directions:

Put green beans in a large stock pot. Barely cover with water. Add in the onion and bacon. Add bacon drippings, (I used almost of my drippings) Salt and Pepper. Simmer for 2 hours approximately being careful not to let all the water simmer out and scorch your beans. When the green beans get to the texture you like, then season to taste with more salt and pepper if you like.

Enjoy!

Becky

Here is some other post you may enjoy reading:

                    

Brown Sugar Meatloaf                  Sour Cream Apple Pie            Sausage Stuffed Acorn Squash