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Euharlee Crock-Pot Brunswick Stew

  • 8servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB2, B3, B12, D, E
MineralsZinc, Copper, Natrium, Fluorine, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Coarse-ground round or sirloin beef

  2. 1/2 lb 227g / 8oz Boston butt pork - coarsely ground

  3. 1/2 lb 227g / 8oz Chicken pieces

  4. 1 Tomatoes - (28 oz) - coarsely chopped,

  5. With juice

  6. 1 Creamed corn - (16 1/2 oz)

  7. 1/4 cup 59ml Ketchup

  8. 1 tablespoon 15ml Butter (not margarine)

  9. 1/4 cup 59ml Cider vinegar

  10. 1/2 teaspoon 2 1/2ml Salt - or to taste

  11. 1 teaspoon 5ml Freshly-ground black pepper

  12. 2 tablespoons 30ml Sugar

  13. 1 teaspoon 5ml Cayenne pepper

  14. 1 1/2 cups 355ml Water

Instructions Jump to Ingredients ↑

  1. Using a large skillet, cook the beef and pork very slowly and stir often. Do not overcook. Skim off excess grease.

  2. Remove skin and excess fat from chicken. Place in a pan, cover chicken with water, bring to a boil, reduce heat, cover and simmer until chicken falls off the bones, 20 to 30 minutes. Reserve broth for another use, if desired. Remove bones and tear meat into tiny pieces with fingers.

  3. Add chicken to beef-pork mixture in skillet. Mix well. Start cooking very slowly over medium-low heat and stir often with a wooden spoon until meats are thoroughly blended.

  4. Place mixture in Crock-Pot. Add the tomatoes, corn, ketchup, butter, vinegar, salt, peppers, sugar and water. Mix well. Cook at 300 to 325 degrees for 5 to 6 hours. Serve.

  5. This recipe yields about 8 servings.

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