Brunswick stew is a tomato-based stew generally involving local beans, vegetables, and originally small game meat such as squirrel or rabbit, though today often chicken. The exact origin of the stew is disputed. The states of Virginia, North Carolina, and Georgia all claim its birth, with Brunswick County in Virginia and the city of Brunswick in Georgia both claiming it was developed there. It may have originated earlier in some form in the city of Braunschweig (English: Brunswick) in the Duchy of Brunswick-Lüneburg in today's northern Germany. From Wikipedia, the free encyclopedia
Every fall, my husband looks forward to Brunswick stew at our local Mennonite relief sale. This is my second attempt at creating a recipe for this stew- and this recipe finally has his seal of approval.
I like to start this stew by boiling a whole chicken and making my own bone broth- if you don't have time for that- leftover shredded chicken and bought broth will work just fine.
1 medium onion, diced
3 medium potatoes, peeled and diced
2 cups frozen corn, thawed
2 cups frozen baby limas, thawed
4 cups cooked shredded chicken
6 cups chicken broth (preferably bone broth)
28 ounce can diced tomatoes
2 tablespoons Worcestershire sauce
2 tablespoons vinegar
1 tablespoon brown sugar
1½ teaspoons chili powder
1¼ teaspoons salt
1 teaspoon seasoned salt
1 teaspoon coarse ground pepper
1 teaspoon dried mustard
½ teaspoon paprika
¼ teaspoon garlic powder
In a large soup kettle, sauté onion in a little oil until translucent. Add potatoes, corn, limas, chicken, broth, and tomatoes. Add seasonings and simmer at a low boil for 1 hour, stirring periodically. Serve with warm bread.
I'd love to hear feedback if you make this recipe! I'll take the good and the bad:) Tag recipes on Instagram with #hopestable.