My entire family of aunts, grandmothers and cousins has been swapping Brunswick stew recipes for as long as I can remember. Growing up, Brunswick stew was often served at family gatherings; especially the ones in the early fall. This is a great, hearty and satisfying recipe; perfect for when the leaves start changing colors or on a snowy day. This particular recipe makes enough for about six to eight persons, depending on what else is served with the stew.
Six medium-sized white or yellow potatoes, skinned and sliced into even pieces
Place the beef, pork and chicken in a giant pot and then enough water to cover the top of the ingredients. Bring the stew to a boil and then next reduce the burner heat and let the stew simmer for about 1.5 hours or until the meat is soft.
If the chicken had its skin and bones still attached, you will now need to take the chicken out of the stock pot and let it cool before handling. As soon as the chicken is no longer steaming hot, cut off the skin and remove the bones, after that, put the the chicken meat back into the stock pot.
Place all of the other ingredients into the stock pot and add more water again until the water barely covers the ingredients. Bring the stew mixture back to a boil and then let it simmer until the potatoes are soft when pierced with a fork or knife. Now, the pork, chicken and beef should be so tender that it could be eaten with a spoon. Put salt and pepper to taste into the stew and then serve it hot.
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