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Wednesday, 09 January 2008 00:00

Stew recipes

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Upcountry Carolina Beef Hash

5 lbs lean beef, cut up for stew

1 1/2 lbs large onions diced

1 lb butter

1-2 tbsp salt

pepper for taste

— York County, S.C., recipe


Brunswick Stew of Brunswick Co., Va.

6 hens

15 lbs potatoes

5 lbs onions

5 lbs sugar

3 lbs butter

5 lbs fatback

4 qt tomatoes

4 qt corn

1 box celery seed

1 box black pepper

1 box red pepper

— Thea Matthews


Lowcountry Boil

5 large boiling potatoes

1 1/2 lbs smoked sausages

6 ears of corn

2 lbs shrimp in the shell

Boil all in water flavored by crab boil

and serve with hot sauce.

— Vertamae Grosvenor


Kentucky Burgoo

2 lbs beef shank/brisket

3 lbs mutton or breast of lamb

6 qt. water

2 bay leaves

2 dried red pepper pods

2 tsp. thyme

1 tsp. sage

1 tsp. salt

3/4 tsp. black pepper

3 cloves garlic

3 1/2 – 4 lbs chicken, quartered

1 lb boiling potatoes

1 lb onions, peeled and chopped

1/2 lb carrots, peeled and chopped

2 cups cabbage, chopped

2 cups tomatoes — blanched, peeled, seeded and chopped

1 large green pepper, diced

1 cup lima beans

1 1/2 cup whole kernel corn

1 cup okra, sliced

1 1/2 tbsp Worcestershire sauce

1/2 cup fresh chopped parsley


Boil meats with spices. Simmer 1 1/2 hours. Meats are boned and coarsely ground. Return meat to pot and add vegetables for stew to slowly simmer another 2 hours.

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