Easy Brunswick Stew Recipe Southern Living Recipe For Stuffed

SMOKY MOUNTAIN BRUNSWICK STEW

Smoky Mountain Brunswick Stew image

Where Brunswick stew originated causes heated discussions in the South. Depending on which story you accept, it was created either in Brunswick County, Virginia, in 1828, or on St. Simons Island, Georgia, in 1898. Supporters on both sides hotly dispute which state possesses bragging rights. In Virginia, the basic ingredients are boiled chicken, potatoes, onions, butter beans, corn, and tomatoes. Huge batches simmer for hours, resulting in a thick stew that's eaten with a fork. Virginians serve it as a main dish with bread on the side. In Georgia, the stew is more tomato- and barbecue-based, and usually includes barbecued pork and chicken. There, it's a prized side dish of the best barbecue joints, and real aficionados order it by the bowlful. Most Georgians laugh at the Virginia version that adds butter beans.Our version of Brunswick stew is the best of both worlds, incorporating both pork and chicken like the Georgia version, and adding lima beans in Virginian style. Packed with protein and lots of veggies, this stick-to-your bones stew is ideal for the colder months.

Provided by Southern Living Editors

Categories Stew

Time 1h15m

Yield 13 cups

Number Of Ingredients 16

Ingredients

1 (3-lb) whole chicken, cut up
1 teaspoon salt
1/2 teaspoon paprika
1 tablespoon butter
1 tablespoon canola oil
2 medium onions, chopped
1 medium-size green bell pepper, chopped
3 cups chicken broth
1 (14.5-oz.) can diced tomatoes
1 teaspoon Worcestershire sauce
1 cup barbecue sauce
1/2 teaspoon hot sauce
2 cups frozen whole kernel corn
1 (10-oz.) package frozen baby lima beans
1 (0.75-lb.) package barbecued pork
2 tablespoons chopped fresh parsley

Steps:

Sprinkle chicken with salt and paprika. Melt butter with oil in a large Dutch oven over medium-high heat; add chicken, and cook, turning occasionally, 6 minutes or until browned on all sides. Remove chicken, reserving drippings in Dutch oven. Skin and bone chicken. Cut meat into bite-size pieces.
Add onion and green pepper to reserved drippings in Dutch oven; sauté until tender. Add chicken, chicken broth, next 4 ingredients, and 1 cup water; partially cover, and bring to a boil over medium-high heat. Add corn and next 3 ingredients; cover, reduce heat to low, and simmer 30 minutes.

QUICK, EASY, DELICIOUS, BRUNSWICK STEW

Quick, Easy, Delicious, Brunswick Stew image

I originally saw the basic recipe in a Southern Living Magazine Cookbook and added my own ingredients to fine tune the flavors. It is really as close as you can get to the real thing. This is a hearty meal in itself or serve with cornbread and a salad and everyone will think you have been cooking for hours. You wont be disappointed.

Provided by HappyTune

Categories Stew

Time 35m

Yield 8-10 serving(s)

Number Of Ingredients 13

Ingredients

3 cups chicken stock or 3 cups chicken broth
2 -3 cups shredded cooked chicken
1 (24 ounce) container shredded barbecued pork
1 (16 ounce) package frozen vegetable gumbo
1 (10 ounce) package frozen baby lima beans
1 (10 ounce) package frozen whole kernel corn
1/2 cup ketchup
3 -4 tablespoons apple cider vinegar
4 tablespoons Worcestershire sauce
5 -6 tablespoons of texas pete's hot sauce
1/2 teaspoon salt
1 tablespoon black pepper
4 -5 roma tomatoes (peeled and chopped)

Steps:

Boil chicken in chicken stock, cool then shred.
Bring all ingredients to a boil in Dutch oven over medium-high heat, stirring often.
Cover, reduce heat to low and simmer, stirring occasionally, 25 minutes or until thoroughly heated.

INSTANT POT® BRUNSWICK STEW

Instant Pot® Brunswick Stew image

Brunswick stew is an Eastern NC favorite, made simple in the Instant Pot®!

Provided by Ross Iversen McLeod

Categories Soups, Stews and Chili Recipes Stews Chicken

Time 1h5m

Yield 6

Number Of Ingredients 16

Ingredients

2 (14.5 ounce) cans whole peeled tomatoes
2 russet potatoes, peeled and diced, or more to taste
2 cups chicken broth
1 cup diced onion
¼ cup Worcestershire sauce
¼ cup apple cider vinegar
3 tablespoons ketchup
½ teaspoon red pepper flakes, or to taste
2 (6 ounce) bone-in chicken breast halves
¼ teaspoon seasoned salt, or to taste
1 dash ground thyme
ground black pepper to taste
1 (10 ounce) package frozen corn
1 (10 ounce) package frozen baby lima beans
1 (10 ounce) package frozen sliced okra
¾ cup shredded cooked pork, or to taste

Steps:

Combine tomatoes, potatoes, chicken broth, onion, Worcestershire sauce, vinegar, ketchup, and red pepper flakes in the pot of a multi-functional pressure cooker (such as Instant Pot®). Lay chicken breasts on top; add seasoned salt, thyme, and black pepper. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.
Remove chicken from pot and set on a plate to cool. Place corn, lima beans, and okra into the pot and stir to combine.
Remove skin from chicken, shred the meat off the bones, and return to the pot. Add pork. Seal cooker; select low pressure and cook until vegetables are heated through, about 15 minutes. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.

Nutrition Facts : Calories 312.2 calories, Carbohydrate 44.8 g, Cholesterol 48.9 mg, Fat 4.7 g, Fiber 7.3 g, Protein 24 g, SaturatedFat 1.2 g, Sodium 941.5 mg, Sugar 10.6 g