Brunswick Stew Recipe
Recipe By Taste Of Home
Brunswick stew dates back to the 1860s, when it was served as a complete meal. We now use it as an accompaniment to barbecues. It is delicious picnic fare when served with country ribs, coleslaw or potato salad. When I make this stew, I double the recipe and freeze small portions so we can enjoy it at several meals. Alyce Ray, Forest Park, Georgia.
3.9
24 Rating -
Rate
Non Vegdiet
5minstotal
5minsPrep
1hr Cook
5m.total
5m.Prep
1hr Cook
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ingredients serve
serve1
Add to Shopping ListIngredients for Brunswick Stew Recipe
- 0.17 pound Bone in pork loin chops
- 0.33 Bone in chicken breast halves, skin removed
- 0.17 pound Beef top round steak, cut into bite size pieces
- 1 cup Water
- 0.33 can Diced Tomatoes, Undrained
- 0.33 cup Chopped Onion
- 0.17 can Tomato Sauce
- 0.08 cup Cider vinegar
- 1/25 cup Sugar
- 0.67-0.83 Garlic cloves, minced
- 0.33 teaspoon Hot pepper sauce
- 0.33 can Whole kernel corn, drained
- 0.33 can Cream Style Corn
- 0.17 cup Dry bread crumbs, toasted
- As required Salt and pepper
- As required Minced fresh parsley, optional
Nutrition
value
value
0
0 per serving
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Taste Of Home