- Servings : 10
- Prep Time : 20m
- Cook Time : 2:10 h
- Ready In : 2:30 h
This information is per serving.
Calories from Fat55
Serving Size:12 oz. (340 g)
There seams to be more Brunswick Stew recipes than cooks in the southeastern United States. Unlike most rustic home grown recipes, Brunswick Stew recipes varies by region and was made with locally available ingredients.
Traditional Brunswick Stew is slow cooked made using a variety of meats and vegetables in a tomato based broth. When using raw meats (pork, beef, etc) and poultry, it can take 4 hours or more to cook.
This recipe, using cooked chicken, is ready in about 2 hours. You can reduce the cooking time, but like all slow cooked stews the flavor improves the longer you cook it. To further enhance the flavor of Brunswick Stew, make it one or two days prior to serving.
Some Brunswick Stew recipes call for cream-style corn. I used to use canned creamed corn until the quality went to hell in a hand basket. The stew in the first slider photo was made using creamed corn. If you make your own cream corn you can add it to this recipe or substitute it for the kernel corn.
- The flavor of Brunswick Stew improves when refrigerated a day or two.
- When using red, white or gold potatoes, you have the option of peeling the potatoes or including the skin.
- Replaced canned beans with frozen or cooked dry beans.
- Using 8 oz. (225 g) of frozen corn instead of canned corn.
- Use cooked chicken without added salt or broth.
Additions, Substitutions & Subtractions
Use this Brunswick Stew recipe as a guide. If there is an ingredient you don’t have or like; omit it. If you like beans add different varieties. Lima and butter beans are traditional. Some recipes add okra. Other versions use only ground meats. For a thicker stew, reduce the amount of broth or increase cooking time.
For spicy Brunswick Stew, replace red pepper flakes and Tabasco sauce with 1/4 cup (60 ml) Red Enchilada Sauce. Adjust the amount of sauce to taste.
Substitute assorted dried mushroom for canned or fresh mushrooms.
- 1 to 2 tablespoons (15-30 ml) olive oil
- 1 (250 g) medium onion, diced
- 8 oz. (225 g) lean ground beef or pork
- 4 cups (960 ml) low sodium beef, chicken or vegetable stock
- 1 lb. (450 g) red, white or russet potatoes, peeled and diced
- 12 oz. (340 g) cooked chicken breast or thigh, cubed
- 15 oz. (425 g) canned whole kernel corn, drained or 10 oz. (280 g) fresh or frozen
- 15 oz. (425 g) canned low sodium kidney, black or lima beans, drained and rinsed
- 4-oz. can (113 g) sliced mushrooms
- 14.5 oz. (411 g) canned low sodium diced tomatoes
- 1/4 cup (60 ml) BBQ sauce, homemade or prepared
- 2 tablespoons (30 ml) lemon juice
- 1/4 teaspoon (1.25 ml ) tabasco sauce or to taste
- Red pepper flakes to taste
- 1/2 teaspoon (2.5 ml) kosher salt or to taste
- Ground black pepper to taste
Method of Preparation
In a 6 qt. pan or Dutch oven, heat oil over medium heat and sauté onion until soft, about 5 minutes. Add beef, breaking it up with a spoon. Sauté until no longer pink.
Stir in remaining ingredients. Bring to a boil. Reduce heat to low, cover and simmer about 2 hours stirring occasionally. Adjust seasoning to taste after about 1 hour.