Brunswick Stew -- Lynn's Recipes

hi welcome to Lenz recipes today I'm going to make Brunswick stew the amounts of the ingredients that you're going to need to make this recipe will be listed in the information box below or you can find it on my website the ingredients are you'll need chicken breasts pork tenderloin creamed corn and whole kernel corn wish to sure sauce white vinegar chopped onion barbecue sauce sugar chicken broth salt pepper and crushed tomatoes I'm going to start preparing this Brunswick stew by getting my meat ready and what I'm going to do is cook it in the pressure cooker but if you don't have a pressure cooker or you would prefer not to use one you can always put this in a big stockpot or soup pot cover it with water salt and pepper bring it to a boil turn it down and simmer it until it's tender enough that you can shred it with a fork I'm ready to start preparing my meat for my Brunswick stew I like to chop it in my food processor so what I've done is I've put a few of my cooked chicken breast in here and I also will do my pork in here and what I do is just put the top on and chop it and I just salt until it's the consistency that I like if you don't have a food processor you can chop this really finely with a knife or you can shred it with a fork so this is what the chicken looks like and I'm just going to put it in my big saucepan in our stock pot and I'm going to continue on with the rest of the meat I have my meat chopped so now what I'm going to do is add all of the rest of the ingredients that I listed at the beginning of the recipe so the tomatoes here's some vinegar Worcestershire sauce sugar for my chopped onions you want to use this corn the whole kernel corn not drained you want to the liquid in it the creamed corn chicken broth and my barbecue sauce this is really full you're going to need a big pot to cook this in stir together now before I start all the way I'm going to add some salt and pepper and this is to taste and you might want to adjust this later on when you taste it after it's cooked salt continue stirring so this is mixed well together and now I'm going to add some hot sauce which is something we like to add because we like our food a little spicy I did not mention this in the ingredients but I will list it in the printed part underneath the recipe and on the website so I'm going to add some hot sauce and this is to taste you can add as much as you want or don't add it at all if you don't like spice and you can always add it to your individual bowl later on too so I'm going to stir this in I'm going to take this over to my stove and bring it to a boil once it starts boiling I'm going to turn it down to simmer and I'm going to let it simmer for a couple of hours for all the flavors to marry together and the onion to get cooked but Brunswick Zoo has started bubbling so now what I'm going to do is I'm going to turn it down to a simmer and put a lid on it and just every once in a while come and stir it but leave it for a couple of hours my Brunswick stew cooked for two hours and this is what it looks like now this makes a lot of Brunswick stew so if you want to you can freeze it it freezes really well you can put it in individual portions or larger portions you can pull it out for lunch or dinner or you know if you're in a hurry it's a really good meal to have but I have frozen this in the past and always does really well now want to put some in a bowl and show you what it looks like so this is not Brunswick Steve I hope you enjoy you

Channel: lynnsrecipes

Views: 59,294

Rating: 4.8141265 out of 5

Keywords: Brunswick Stew, pork tenderloin, chicken breasts, cream corn, whole kernel, corn, chicken broth, crushed tomatoes, barbeque sauce, Worcestershire sauce, vinegar, onion, sugar, salt, pepper, hot sauce, pressure cooker, stock pot, stove, Cuisinart Food Processor, home cooking style, homemade, cooking, youtube channel, family meal, friends, comfort food, tutorial, how to, Lynn's Recipes, easy, homestyle, recipe, video

Id: LjjcZwTEQ_M

Length: 5min 55sec (355 seconds)

Published: Sat Mar 09 2013