Chicken Brunswick Stew Recipes

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CHICKEN BRUNSWICK STEW



Chicken Brunswick Stew image

A hearty, Southern stew filled with seasoned pulled chicken potatoes, corn, lima beans and a sweet, spicy savory sauce that's lip-smacking good.

Provided by Lisa Lotts

Categories     Main Course

Time 50m

Number Of Ingredients 20

1 yellow onion (chopped)
2 stalks celery (chopped)
3 medium carrots (peeled and chopped)
2 cloves garlic (minced)
1 teaspoon kosher salt
1 tablespoon olive oil
4 cups Shredded Cooked Chicken
15 ounce can diced tomatoes in juice
1 1/2 cups Jim Beam BBQ Sauce (or your favorite BBQ sauce)
2 1/2 cups chicken broth (homemade or low-sodium canned)
scant 1/4 teaspoon cayenne pepper
3 tablespoon apple cider vinegar
1 tablespoon Worcestershire sauce
2 tablespoon molasses
2 large Yukon Gold potatoes (diced into 1/2" cubes)
1 cup frozen lima beans
2 cups frozen corn
hot sauce (optional)
chopped parsley or chives (optional)
shredded cheddar cheese (optional)

Steps:

  • Heat the olive oil over medium heat in a dutch oven. Add the carrots, onions and celery and sprinkle with kosher salt. Sweat the vegetables for 4-5 minutes until they start to soften and the onions and celery begin to look slightly translucent.
  • Stir in the garlic and cook for one minute.
  • Add the cooked shredded chicken, canned tomatoes, BBQ Sauce, chicken broth, apple cider vinegar, Worcestershire Sauce and molasses. Stir to combine and turn the heat up to high. When the mixture starts to boil, cover with the lid, reduce the heat and simmer for 10 minutes.
  • Add the diced potatoes and simmer for an additional 10 minutes. Stir in the lima beans and corn and simmer for 10 more minutes. Taste for seasonings and adjust as necessary.
  • Serve with hot sauce on the side and sprinkle each bowl with parsley, chives or cheddar cheese as desired.

Nutrition Facts : Calories 453 kcal, Carbohydrate 63 g, Protein 31 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 70 mg, Sodium 1400 mg, Fiber 7 g, Sugar 24 g, ServingSize 1 serving

SMOKY CHICKEN BRUNSWICK STEW



Smoky Chicken Brunswick Stew image

Provided by Guy Fieri

Categories     main-dish

Time 2h40m

Yield 6 to 8 servings

Number Of Ingredients 24

1 tablespoon granulated garlic
1 tablespoon light brown sugar
2 teaspoons paprika
1 teaspoon dry mustard
2 pinches cayenne pepper
Kosher salt and freshly ground black pepper
10 chicken thighs, bone in and skin on
4 cups low-sodium chicken stock
2 tablespoons white wine
1 tablespoon Worcestershire sauce
1 tablespoon liquid smoke
One 1-pound slab smoked bacon, cut into 1/2-inch pieces
2 tablespoons canola oil
3 cloves garlic, minced
2 ribs celery, diced
1 large yellow onion, diced
1 green bell pepper, seeded and diced
1 large russet potato, peeled and cut 3/4-inch dice
One 28-ounce can diced fire-roasted tomatoes
1 cup BBQ sauce
1 cup frozen corn kernels, thawed
One 15 1/2-ounce can pinto beans, drained
One 15 1/4-ounce can lima beans, drained
Hot sauce, to finish

Steps:

  • Preheat the oven to 350 degrees F.
  • Make the chicken marinade by combining the granulated garlic, sugar, paprika, dry mustard, cayenne and some salt and pepper together. Mix well then place the chicken thighs into a resealable plastic bag and pour the dry seasoning over. Seal the bag and shake it around so the chicken is seasoned evenly.
  • Transfer the chicken to a roasting pan. Pour over the 2 tablespoons of the chicken stock, the wine, Worcestershire and liquid smoke. Cover tightly with foil then place in the oven and roast for 30 minutes.
  • Uncover the foil and continue to cook to roast the chicken, another 30 minutes. Remove the pan from the oven and place on the stovetop. Remove the chicken to a plate and turn the burners on to medium heat.
  • Set a large Dutch oven over medium-high heat. Add the bacon and canola oil and cook until brown and the fat has rendered slightly, 7 to 8 minutes. Using a slotted spoon, remove the bacon and set aside. Add the garlic, celery, onions, peppers and potatoes to the Dutch oven and cook in the bacon fat until translucent, 4 to 5 minutes. Using tongs, add the reserved chicken to the Dutch oven. Cook to add a little color, 2 to 3 minutes, then pour in any juices from the roasting pan into the Dutch oven. Use a little water to get any roasted brown bits from the bottom of the pan off. Return the bacon to the Dutch oven, add the tomatoes and their juices and pour in the remaining chicken stock. Stir well, and then simmer for 35 minutes, stirring occasionally.
  • Add the BBQ sauce, corn, pinto beans and lima beans to the stew. Stir well and simmer until the chicken is very tender, the vegetables are soft and the beans are heated through, 15 to 20 minutes.
  • When done, stir well and taste. Season with salt, pepper and a few dashes of hot sauce. Serve with cornbread and slaw.

BRUNSWICK STEW WITH CHICKEN, POTATOES, CORN, AND LIMA BEANS RECIPE



Brunswick Stew With Chicken, Potatoes, Corn, and Lima Beans Recipe image

This classic Southern-style Brunswick stew is a typical combination of chicken, potatoes, tomato sauce, lima beans, and corn.

Provided by Diana Rattray

Categories     Entree     Dinner     Lunch

Time 3h20m

Yield 8

Number Of Ingredients 12

1 broiler chicken or about 3 1/2 pounds chicken parts
1 1/2 teaspoons salt
1 1/2 cups diced red skin potatoes
1 large can (15 ​ounces) tomato sauce
1 1/2 cups lima beans, frozen or fresh
3/4 cup chopped onion
1 1/2 to 2 cups corn kernels
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground red pepper
1/8 teaspoon dried oregano

Steps:

  • Place chicken and 1 1/2 teaspoons of salt in a large Dutch oven; add water to cover the chicken.
  • Bring to a boil; cover, reduce the heat to low and simmer for about 2 hours, or until chicken is done and falling from the bone.
  • Drain, reserving the broth.
  • When cool enough to handle, remove and discard skin from chicken. Remove the chicken from the bones; discard the bones and chop the meat. Put the chopped chicken in a bowl and refrigerate it until it is needed.
  • Skim fat from reserved broth. Return broth to Dutch oven; bring to a boil.
  • Reduce heat to medium-low and cook, uncovered, until broth has reduced to 2 cups.
  • Add the diced potato and simmer 10 minutes. Add the tomato sauce, lima beans, and onion, and simmer an additional 20 minutes.
  • Stir in reserved chicken, corn, and remaining ingredients, and simmer an additional 10 to 15 minutes or until vegetables are tender.

Nutrition Facts : Calories 594 kcal, Carbohydrate 33 g, Cholesterol 187 mg, Fiber 6 g, Protein 54 g, SaturatedFat 7 g, Sodium 883 mg, Sugar 8 g, Fat 27 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g

JACK'S BRUNSWICK STEW



Jack's Brunswick Stew image

Provided by Trisha Yearwood

Categories     main-dish

Time 3h45m

Yield 16 (1 cup) servings

Number Of Ingredients 12

1 pound Boston butt pork roast
1 pound fresh chicken or hen, bone in
1 pound boneless beef chuck roast
1 pound red potatoes, peeled and quartered
2 1/2 teaspoons ground black pepper
1/8 teaspoon ground cayenne pepper
1 small sweet onion, such as Vidalia, chopped
6 cups canned whole peeled tomatoes
3/4 cup ketchup
2 tablespoons Worcestershire sauce
2 1/2 teaspoons salt
32 ounces (4 cups) cream-style white corn

Steps:

  • Place the pork and chicken in a 1 1/2 gallon stock pot with enough water to cover. Cook at a medium simmer for 2 hours, or until the meat is very tender, skimming occasionally. Remove the meat to a bowl and reserve the stock. Meanwhile, in a separate large stockpot, do the same to the beef. Remove the beef and discard the broth.
  • Place the potatoes in a medium saucepan, cover with water and simmer until tender.
  • Remove and discard the bones and skin from all of the cooked meat, pull apart or cut into chunks and process in a food processor or meat grinder until ground. Put 2 pints of the reserved pork and chicken stock into a 1 1/2 gallon stock pot, reserve the rest for another use. Add the ground meats to the stock. Dissolve the black pepper and the cayenne pepper in 1 tablespoon water, and add to the stew.
  • Add to the onion and tomato to the food processor, process well and add it to the meat mixture with the ketchup and Worcestershire sauce. Process in the food processor the cooked potatoes, then add to the stew, stirring until any lumps are removed. Stir in the salt. At this point, the stew should be soupy not watery. If the stew is too thick to stir easily with a flat spatula or pancake turner, thin it slightly with more reserved pork and chicken stock. Cook for 30 minutes, stirring constantly.
  • Puree and add the corn, then continue to cook the stew over very low heat for 1 hour, stirring often and scraping the bottom of the stock pot with a flat spatula or pancake turner to avoid scorching.

BRUNSWICK STEW



Brunswick Stew image

This recipe has been in my family for many years, ever since we moved to Georgia over 30 years ago. It consists of chicken and salt pork with potatoes, beans and other vegetables. It's both hearty and delicious.

Provided by RENE1959

Categories     Soups, Stews and Chili Recipes     Stews     Brunswick Stew Recipes

Time 3h

Yield 12

Number Of Ingredients 11

4 ounces diced salt pork
2 pounds chicken parts
8 cups water
3 potatoes, cubed
3 onions, chopped
1 (28 ounce) can whole peeled tomatoes, chopped
2 cups canned whole kernel corn
1 (10 ounce) package frozen lima beans
1 tablespoon Worcestershire sauce
½ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • In a large pot over high heat, combine the salt pork, chicken and water and bring to a boil. Reduce heat to low, cover and simmer for 45 minutes, or until chicken is tender.
  • Remove chicken and allow to cool until easy to handle. Remove meat and discard the skin and bones. Chop meat into bite size pieces and return to the soup.
  • Add the potatoes, onions, tomatoes, corn, lima beans, Worcestershire sauce, salt and ground black pepper. Stir well and simmer, uncovered, for 1 hour.

Nutrition Facts : Calories 367.7 calories, Carbohydrate 25.9 g, Cholesterol 70.9 mg, Fat 17.1 g, Fiber 4.2 g, Protein 27.9 g, SaturatedFat 5.2 g, Sodium 495.9 mg, Sugar 4.1 g

CHICKEN BRUNSWICK STEW



Chicken Brunswick Stew image

Cooked chicken is microwaved with tomatoes, onions, lima beans, corn and okra in this quick and easy stew perfect for leftovers.

Provided by sal

Categories     Soups, Stews and Chili Recipes     Stews     Chicken

Time 1h

Yield 6

Number Of Ingredients 10

2 ½ pounds chopped, cooked chicken
2 cups water
1 teaspoon ground black pepper
½ teaspoon salt
4 tomatoes, sliced
1 ½ onions, chopped
1 (16 ounce) package frozen lima beans, thawed
1 (16 ounce) package frozen corn kernels, thawed
1 (16 ounce) package frozen okra, thawed
1 bay leaf

Steps:

  • In a large, microwave safe bowl, combine chicken, water, pepper and salt. Microwave on high 15 minutes. Stir in tomatoes, onions, limas, corn, okra and bay leaf. Microwave 7 minutes. Remove bay leaf and microwave 15 minutes more, stirring occasionally, until tender.

Nutrition Facts : Calories 615.2 calories, Carbohydrate 41.8 g, Cholesterol 147.6 mg, Fat 25 g, Fiber 10.2 g, Protein 57.7 g, SaturatedFat 6.8 g, Sodium 339.3 mg, Sugar 9.9 g

BRUNSWICK CHICKEN



Brunswick Chicken image

Provided by Dorothy Sweet

Categories     Chicken     Poultry     Tomato     Vegetable     Stew     Fall     Bon Appétit     Pennsylvania

Yield Serves 4

Number Of Ingredients 9

3 tablespoons vegetable oil
1 3 1/2-pound fryer chicken, cut into 8 pieces
1 medium onion, chopped
1 green bell pepper, cut into 3/4-inch pieces
3 large garlic cloves, chopped
1 14 1/2-ounce can Italian-style stewed tomatoes
1 11-ounce can whole kernel corn with juices
1 10-ounce package frozen large lima beans
1 1/2 teaspoons dried thyme

Steps:

  • Heat oil in heavy large skillet over high heat. Season chicken with salt and pepper. Add chicken to skillet and sauté until brown, turning occasionally, about 15 minutes. Transfer chicken to plate. Pour off all but 2 tablespoons fat from skillet. Add onion, bell pepper and garlic and sauté until tender, about 5 minutes. Return chicken to skillet. Add tomatoes, corn, lima beans and thyme. Bring mixture to simmer. Reduce heat to medium, cover and simmer until chicken is tender, about 30 minutes. Transfer chicken to platter; tent with foil to keep warm. Boil liquid until reduced to sauce consistency, stirring occasionally, about 8 minutes. Season sauce with salt and pepper. Spoon sauce over chicken.

CHICKEN AND BEEF BRUNSWICK STEW



Chicken and Beef Brunswick Stew image

Festivals in North Carolina wouldn't be the same without this popular stew. A thick hearty blend of meats, vegetables and seasonings in a savory tomato-based broth, it's a special main dish for a crowd.-Judi Brinegar, Liberty, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 2h45m

Yield about 8 quarts (25-30 servings).

Number Of Ingredients 19

4 large onions, halved and thinly sliced
1/4 cup butter, cubed
1 broiler/fryer chicken (3 to 4 pounds), cut up
8 cups water
2 cans (28 ounces each) crushed tomatoes
1-3/4 cups ketchup
1 can (6 ounces) tomato paste
1 can (10-3/4 ounces) condensed tomato soup, undiluted
2 medium jalapeno peppers, seeded and chopped
3 teaspoons salt
1 teaspoon Worcestershire sauce
1 teaspoon hot pepper sauce
1 teaspoon pepper
2 pounds ground beef, cooked and drained
1 pound cubed fully cooked ham
1 package (16 ounces) frozen cut green beans
1 package (16 ounces) frozen butter beans
1 package (16 ounces) frozen corn
6 cups hot mashed potatoes (without added milk and butter)

Steps:

  • In a large stockpot, saute onions in butter until tender. Add chicken and water. Bring to a boil. Reduce heat; cover and simmer for 1 hour., Remove chicken; when cool enough to handle, remove meat from bones. Discard bones and dice meat. Skim fat from broth; return chicken to broth. , Stir in the next 14 ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour or until vegetables are tender. Stir in potatoes; heat through.

Nutrition Facts : Calories 244 calories, Fat 9g fat (3g saturated fat), Cholesterol 44mg cholesterol, Sodium 800mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 4g fiber), Protein 17g protein.

HEARTY BRUNSWICK STEW



Hearty Brunswick Stew image

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

Provided by Taste of Home

Categories     Dinner

Time 1h45m

Yield 6 servings.

Number Of Ingredients 12

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

Steps:

  • 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.

Nutrition Facts : Calories 589 calories, Fat 25g fat (9g saturated fat), Cholesterol 123mg cholesterol, Sodium 1147mg sodium, Carbohydrate 47g carbohydrate (9g sugars, Fiber 7g fiber), Protein 40g protein.

BRUNSWICK CHICKEN STEW



Brunswick Chicken Stew image

Brunswick stew is better if made a day ahead and allowed to stand in refrigerator overnight in order for flavors to blend. Serve with a salad and hot bread with butter. Named for Brunswick County, Virginia, was originally made with squirrel and without vegetables, cooked slowly for hours and thickened with stale bread.

Provided by Tonkcats

Categories     Stew

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 13

3 lbs broiler-fryer chickens, cut into 8 pieces
1 teaspoon butter or 1 teaspoon margarine
1 medium onion, sliced
1 (16 ounce) can whole tomatoes
2 cups water
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried basil leaves
1/4 teaspoon cayenne
3/4 teaspoon salt
3 medium potatoes
1 cup lima beans (fresh) or 1 cup lima beans (frozen)
1 cup fresh corn or 1 cup frozen corn
2 slices white bread (fresh) or 2 slices whole wheat bread, cubed (fresh)

Steps:

  • Rinse chicken pieces; drain well.
  • Heat butter in a 4 quart cast-iron kettle or Dutch oven.
  • Saute sliced onion in butter until golden.
  • Add tomatoes, water, thyme, basil, cayenne and salt. Stir to combine well; add chicken pieces.
  • Bring to boiling, reduce heat and simmer, covered for 30 minutes.
  • Scrub and quarter potatoes; add to kettle after chicken has cooked 30 minutes.
  • If using fresh lima beans, add along with potatoes.
  • Cook 20 minutes longer.
  • Add fresh or f rozen corn and lima beans, if using frozen.
  • Cook 5 to 10 minutes or until potatoes are tender.
  • Push chicken and vegetables to one side of kettle. Stir bread into broth in kettle until it has disintegrated and broth is thickened.
  • Stir chicken, vegetables and broth together.

Nutrition Facts : Calories 503.8, Fat 26.9, SaturatedFat 7.8, Cholesterol 128.9, Sodium 464.6, Carbohydrate 28.6, Fiber 4.5, Sugar 3.7, Protein 36.4

CHICKEN BRUNSWICK STEW



Chicken Brunswick Stew image

Brunswick Stew, named after the city of Brunswick, Georgia, is a thick stew usually containing chicken and lima beans or okra. I remember my grandmother serving Brunswick stew when I was a child. This version comes from Rachel, my MIL. A note from her says that she uses about five chicken breasts instead of a whole chicken. The amount of chicken broth is unspecified; I estimated the amount below. I also estimated the size of the whole chicken. Time to make includes cooking the chicken.

Provided by janem123

Categories     Low Cholesterol

Time 4h

Yield 6 serving(s)

Number Of Ingredients 14

1 (3 -4 lb) chicken, cooked, deboned, and cut into pieces
2 (14 ounce) cans tomatoes, undrained
1 (16 ounce) package frozen lima beans
1 (16 ounce) package frozen corn
1 1/2 cups ketchup
2 medium potatoes, cooked and mashed
2 onions, chopped
1 tablespoon Worcestershire sauce
1/4 cup margarine
5 -6 cups chicken broth
salt
black pepper
hot sauce
red pepper flakes

Steps:

  • Combine all ingredients in a large saucepan.
  • Bring to a boil, reduce heat to low, and cook for 3 hours, stirring occasionally.

Nutrition Facts : Calories 821.1, Fat 40.4, SaturatedFat 11.1, Cholesterol 170.1, Sodium 1567.5, Carbohydrate 62, Fiber 8.4, Sugar 20.8, Protein 55.4

CHICKEN BRUNSWICK STEW



Chicken Brunswick Stew image

Yield serves 6 to 8

Number Of Ingredients 11

One 2 1/2-pound fryer
One 28-ounce can crushed tomatoes, sweetened with 1/3 cup sugar
One 16-ounce can creamed corn
1 cup ketchup
1/2 cup prepared barbecue sauce
1 tablespoon liquid smoke (available in a bottle at grocery store)
1 onion, chopped
1 tablespoon vinegar
1 tablespoon Worcestershire sauce
Salt and pepper to taste
Celery salt to taste

Steps:

  • In a large pot, boil chicken until meat falls off bone, approximately 45 minutes; drain (reserve 1 to 2 cups of stock). Remove skin and bones; chop meat. In a separate pot, mix chicken and remaining ingredients. Simmer slowly for about 30 minutes, stirring often to prevent sticking. (Add a little bit of stock if stew gets too thick.) Serve over steamed rice.

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BRUNSWICK STEW WITH CHICKEN AND PORK - RELISH
Directions. Combine potatoes and broth in a Dutch oven or stockpot. Bring to a boil, reduce heat and simmer 20 to 30 minutes. Add remaining ingredients. Cook 20 minutes. Sharing options. Close. Share on Pinterest Share on Facebook Share on Twitter.
From relish.com


EASY SLOW COOKER CHICKEN BRUNSWICK STEW {RECIPE}
Scale. 1 lb. chicken breasts (fresh or frozen, both work the same) 1 – 2 cups of frozen lima beans (eyeball it – to your liking) 2 cans diced tomatoes. 1/2 cup barbecue sauce. 1/2 cup ketchup. 2 cans cream corn ( 14 oz cans) 1 can corn (or a couple of handfuls of frozen corn) Couple of glugs of Worcestershire sauce to your taste (this is ...
From mymerrymessylife.com


BRUNSWICK STEW - THE KITCHEN MAGPIE
2021-10-19 In a large Dutch oven, melt the butter over medium-high heat. Add the chopped onion and cook, stirring frequently, until just softened. Add in the garlic and saute until fragrant, around 2-3 minutes. Stir in the potatoes, corn and lima beans. Add in the chicken stock, tomatoes, BBQ sauce and Worcestershire sauce.
From thekitchenmagpie.com


HOMEMADE BRUNSWICK STEW - IZZYCOOKING
2022-06-23 Instructions. Place a large Dutch oven over medium-high heat and melt the butter. Once melted, add the garlic and onions, and sauté until softened (about 5 minutes). Add the remainder of the ingredients, except for the salt and pepper, and stir. Once the stew begins to boil, reduce heat to a simmer (medium-low heat) and allow it to cook for 90 ...
From izzycooking.com


BRUNSWICK STEW RECIPE (WITH PORK AND CHICKEN) | KITCHN
2021-12-26 This flavor-packed stew gets its kick from a mustard-based sauce. Yield Serves 8 to 10. Prep time 15 minutes. Cook time 1 hour 10 minutes to 1 hour 20 minutes. Show Nutrition. shellfish-free. tree-nut-free. peanut-free. soy-free.
From thekitchn.com


BRUNSWICK CHICKEN BAKE RECIPE - SOUTHERN PLATE
Instructions. Place all ingredients in a large bowl and stir until very well mixed. Pour into a greased 3 quart casserole or 9x13 pan and cover with foil. Bake at 350 for 45-60 minutes or until veggies are tender and chicken is cooked through. Stir well before serving.
From southernplate.com


THE BEST BRUNSWICK STEW RECIPE: OLD HICKORY HOUSE STYLE
2022-03-03 Instructions: In a large pot or Dutch oven over medium heat, brown the pork in batches. Add the chicken broth, tomato sauce, BBQ sauce, potatoes, corn kernels, onion salt, and pepper. Bring to a boil then reduce heat to low and simmer for two hours stirring occasionally. Serve hot with hush puppies on the side.
From pollytosmart.com


DELICIOUS BRUNSWICK STEW RECIPE
Brunswick Stew Recipe. Recipe Ingredients: 3 to 3-1/2 pounds stewing chicken (cut into 8-10 pieces) 3/4 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 2 tablespoons bacon fat; 1 medium yellow onion, diced ; 2 green onions, diced; 3 cups small potatoes, diced; 3 large tomatoes, peeled and diced; 1-1/2 cups Lima or butter beans, fresh or frozen; 1 cup corn …
From soulfoodandsoutherncooking.com


EASY BRUNSWICK STEW RECIPE | SOUTHERN LIVING
Directions. Trim roast and cut into 2-inch pieces. Stir together all ingredients in a 6-quart slow cooker. Cover and cook on LOW 10 to 12 hours or until potatoes are fork-tender. Remove pork with a slotted spoon, and shred. Return shredded pork to …
From southernliving.com


10 CAN BRUNSWICK STEW - RECIPES - PAGE 12 | COOKS.COM
homemade brunswick stew Let boil gently 4 hours. Add: 1/2 pt. rip tomatoes, peeled & cut fine 1/2 pt. butter beans 3 ears corn, cut down middle of grain, then ...
From cooks.com


BRUNSWICK STEW - TASTE OF THE SOUTH
2022-01-24 Reduce heat to medium-low, cover, and cook for 1 hour. Discard salt pork. Shred chicken with 2 forks. Add remaining 4 cups stock, potatoes, onion, butter beans, barbecue seasoning, and Worcestershire. Bring to a boil over high heat. Reduce heat to medium and cook, uncovered, until potatoes are tender, about 20 minutes.
From tasteofthesouthmagazine.com


TRADITIONAL BRUNSWICK STEW WITH CHICKEN AND PULLED PORK
2019-08-09 Add the lima beans, corn, diced tomatoes, and stock. Bring to a boil. Reduce the heat, cover and simmer for 20 minutes until the vegetables are tender. Add the pulled pork, shredded chicken, BBQ sauce, and salt and pepper to taste. Stir to combine and simmer for 15 more minutes. Remove from the heat and adjust seasoning to taste.
From oliveyouwhole.com


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