s BRUNSWICK STEW WITH POLENTA *** s   



Yields: 0


Ingredients


 
Instructions
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1-1-18 good, certainly reverse engineered polenta, good together
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"The thickest, most wonderful Brunswick Stew you've ever had. Those of you who've never had Brunswick Stew will just die.... If you've had it before, you won't believe it. Old family recipe and the best stew around!!!"
Ingredients
3 h 30 m 16 servings 380 cals

1 tablespoon olive oil
1/2 cup chopped onions
1 stalks celery, chopped
1 green bell pepper , chopped
3/4 pounds ground pork
3/4 pounds ground beef
3/4 pounds cooked chicken, deboned and shredded
1 (14.5 ounce) cans diced tomatoes with liquid
1/2 cup ketchup
1/4 cup hickory flavored barbeque sauce
salt and pepper to taste
hot sauce to taste (optional)
1 (14.75 ounce) cans cream style corn

30 m
Cook

3 h
Ready In

3 h 30 m
Heat the olive oil in a large skillet, and saute the onions and celery until soft. Mix in the pork and beef, and cook until evenly browned. Do not drain.
Transfer the pork and beef mixture to a large stock pot over low heat. Stir in the green peppers, shredded chicken, tomatoes and their liquid, ketchup, and barbeque sauce. Season with salt, pepper, and hot sauce. Cook, stirring occasionally, 2 hours, or until thickened.
Stir the cream style corn into the stew mixture. Continue cooking 1 hour, or to desired consistency.

for polenta
bring 1 cup chicken broth to simmer
cut 1 pound roll polenta into 1/2 inch cubes
raise heat and break up polenta until it is smooth
stir in 1/2 cup grated parmesan
add some black pepper and sprinkle with paprika (optional)

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