Hearty Brunswick Stew Recipe

5 2 5
Hearty Brunswick Stew Recipe
Hearty Brunswick Stew Recipe photo by Taste of Home
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Hearty Brunswick Stew Recipe

Read Reviews
5 2 5
Publisher Photo
Like a thick, hearty soup, this stew is packed with tender chicken and an eye-catching combination of vegetables. I could never wait patiently to eat when Mother was cooking this stew. —Milded Sherrer, Fort Worth, Texas
MAKES:
6 servings
TOTAL TIME:
Prep: 1 hour + cooling Cook: 45 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 1 hour + cooling Cook: 45 min.

Ingredients

  • 1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
  • 2 cups water
  • 4 medium potatoes, peeled and cubed
  • 2 medium onions, sliced
  • 1 can (15-1/4 ounces) lima beans, rinsed and drained
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • Dash cayenne pepper
  • 1 can (15-1/4 ounces) corn, drained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1/4 cup butter
  • 1/2 cup dry bread crumbs

Directions

In a Dutch oven, slowly bring the chicken and water to a boil. Cover and simmer for 45-60 minutes or until chicken is tender, skimming the surface as foam rises.
Remove chicken and set aside until cool enough to handle. Remove and discard skin and bones. Cube chicken and return to broth.
Add the potatoes, onions, beans and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until potatoes are tender. Stir in remaining ingredients. Simmer, uncovered, for 10 minutes or until slightly thickened. Yield: 6 servings.
Originally published as Brunswick Stew in Taste of Home February/March 1997, p35

Nutritional Facts

1 each: 589 calories, 25g fat (9g saturated fat), 123mg cholesterol, 1147mg sodium, 47g carbohydrate (9g sugars, 7g fiber), 40g protein.

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  • 1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
  • 2 cups water
  • 4 medium potatoes, peeled and cubed
  • 2 medium onions, sliced
  • 1 can (15-1/4 ounces) lima beans, rinsed and drained
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • Dash cayenne pepper
  • 1 can (15-1/4 ounces) corn, drained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1/4 cup butter
  • 1/2 cup dry bread crumbs
  1. In a Dutch oven, slowly bring the chicken and water to a boil. Cover and simmer for 45-60 minutes or until chicken is tender, skimming the surface as foam rises.
  2. Remove chicken and set aside until cool enough to handle. Remove and discard skin and bones. Cube chicken and return to broth.
  3. Add the potatoes, onions, beans and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until potatoes are tender. Stir in remaining ingredients. Simmer, uncovered, for 10 minutes or until slightly thickened. Yield: 6 servings.
Originally published as Brunswick Stew in Taste of Home February/March 1997, p35

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Reviews forHearty Brunswick Stew

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MY REVIEW
lisa53202 User ID: 1079567 41143
Reviewed Oct. 11, 2013

"This is a thick and tasty stew, although it is not like the spicier, more flavorful Brunswick stew you find here in Georgia. I simmered the chicken in one cup of water according to the recipe in my TOH cookbook."

MY REVIEW
Aunt Mim User ID: 5554305 15969
Reviewed Apr. 1, 2013

"I've been using this recipe for over 20years. It is by far one of the best stews I've ever had. It's extremely easy to prepare. It has a very good flavor. Definitely a hearty stew."

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