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Brunswick Stew Recipe

Everyone will warm up to this hearty stew after a long day of sledding, skiing or other fun activities in the frosty outdoors. Use leftover or rotisserie chicken to keep the preparation easy.—Patty Stremsterfer, Pleasant Plains, Illinois

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Brunswick Stew Recipe

Prep: 25 min. Cook: 1 hour

Yield: 14 Servings

25 60 85

Ingredients

1/4 cup butter, cubed
2 medium onions, chopped
6 cups chicken broth, divided
5 cups cubed cooked chicken
1 package (16 ounces) frozen corn, thawed
1 package (16 ounces) frozen lima beans, thawed
4 medium potatoes, peeled and diced
3 cans (14-1/2 ounces each) diced tomatoes, undrained
2 celery ribs, chopped
1 cup water
1/4 teaspoon each dried basil, marjoram and thyme
1/4 teaspoon hot pepper sauce
1 tablespoon cornstarch

Directions

In a stockpot, melt butter. Add onions; saute until tender. Stir in 5 cups broth, chicken, corn, beans, potatoes, tomatoes, celery, water, herbs and pepper sauce. Bring to a boil. Reduce heat; cover and simmer for 45 minutes.
Combine cornstarch and remaining broth until smooth; gradually stir into stew. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Yield: 14 servings (1-1/2 cups each).

Nutritional Facts 1-1/2 cups equals 393 calories, 15 g fat (5 g saturated fat), 91 mg cholesterol, 1,124 mg sodium, 29 g carbohydrate, 5 g fiber, 35 g protein.

Originally published as Brunswick Stew in Country Woman Christmas Annual 2010, p45