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Brunswick Stew

Recipes by Chef Steph

Chef Steph

Brunswick Stew

Curl up on a chilly day with a warm bowl of our favorite hearty Southern-style stew.

ingredients

Brunswick Stew
  • 6 tablespoons - butter
  • 1 1/2 cups - chopped onion
  • 1 tablespoon - minced garlic, from about 3 or 4 garlic cloves
  • 3 cups - diced potatoes
  • 1 1/2 cups - frozen baby lima beans
  • 2 cups - frozen corn kernels
  • 3 cups - chicken stock
  • 1 - (14 1/2-ounce) can diced tomatoes
  • 1 1/2 cups - cider vinegar
  • 1 tablespoon - Worcestershire sauce
  • 1 cup - brown sugar, packed
  • 1 teaspoon - salt
  • 1/2 teaspoon - freshly ground black pepper
  • 1/4 to 1/2 teaspoon - cayenne pepper
  • 2 cups - shredded or chopped, cooked chicken or turkey thighs
  • 2 cups - shredded, cooked pulled pork, or leftover sausage
Prep time
10 minutes
Cook Time
45  minutes
Serves
6 to 10

Directions

  1. Melt the butter in a large pot over medium heat. 
  2. Add the onion and cook, stirring frequently, until the onion is translucent. 
  3. Add the garlic and cook, stirring for 2 minutes longer. 
  4. Add the potatoes, lima beans, corn, chicken stock, and tomatoes. Bring to a boil.  
  5. Cover, reduce heat, and simmer for about 25 minutes, or until the vegetables are tender. 
  6. Add the cider vinegar, Worcestershire sauce, brown sugar, if using, salt, black pepper, cayenne, chicken, and pork. 
  7. Mix well to combine. 
  8. Simmer, uncovered, for 15 minutes.

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