October 29, 2015

Ridiculously Easy Brunswick Stew


Soup weather is upon us and Brunswick Stew has been on my list for quite some time.

Original recipe is Brunswick Stew Georgia Style from Food.com.  My modified version is below. By buying precooked and shredded chicken and pork (for about the same price per pound as raw meat, I might add) it saved on time and effort- a double win in my books!  Also, since the chicken and pork are in original BBQ sauce, that eliminated the need to add BBQ sauce, ketchup and Worcestershire sauce, like the original recipe calls for.  Makes about 3½ quarts.

INGREDIENTS
DIRECTIONS
  1. Wash and cut celery, carrots, and onion.  In a large cast iron dutch oven (at least 3½ quarts) combine all ingredients.
  2. Bring stew to a boil; reduce heat and let simmer 1 hour or until potatoes are soft.  Enjoy!



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