Brunswick Stew
Published Oct. 26, 2022
- Total Time
- 2½ hours
- Rating
- Comments
- Read comments
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Ingredients
- Olive oil
- 2large yellow onions, diced
- Salt and black pepper
- 4dried or fresh bay leaves
- 4teaspoons celery seeds
- ¼ to ½teaspoon cayenne pepper, plus more to taste
- 3pounds plum tomatoes, diced
- 3tablespoons Worcestershire sauce
- 4teaspoons granulated sugar, plus more to taste
- 1pound Yukon Gold potatoes, peeled and cut into 2-inch pieces
- 1quart chicken stock
- 2pounds boneless, skinless chicken thighs, each cut in half
- 2cups fresh or frozen corn kernels
- 2cups fresh or frozen shelled lima beans
Nutritional analysis per serving (10 servings)
357 calories; 13 grams fat; 2 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 37 grams carbohydrates; 6 grams dietary fiber; 10 grams sugars; 26 grams protein; 1100 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat a large Dutch oven or soup pot over medium-high. Add enough olive oil to generously coat the bottom of the pot. Add the onion and season with salt and pepper. Cook, stirring occasionally, until the onions are soft, translucent and starting to brown at the edges, 12 to 15 minutes. Stir in the bay leaves, celery seeds and cayenne, and cook until fragrant, just a few seconds.
- Step 2
Add the tomatoes, Worcestershire sauce and sugar, and cook, stirring occasionally, until the tomatoes are softened and much of their liquid has released, 7 to 9 minutes.
- Step 3
Stir in the potatoes and chicken stock, and bring to a boil. Reduce the heat to a simmer, cover and continue simmering, stirring occasionally, until the stew thickens slightly and the potatoes are falling apart, about 1 hour. Using the back of a spoon, gently crush most of the potatoes against the side of the pot.
- Step 4
Add the chicken, corn and lima beans. Continue simmering, uncovered, stirring occasionally, until the chicken is soft and easily shreddable, about 1 hour.
- Step 5
Remove the chicken from the pot, shred with two forks and return to the pot. (Alternatively, you can leave the chicken pieces whole; large chunks of stewed thigh meat taste delicious here.)
- Step 6
Taste for seasoning, adding more salt, pepper, cayenne and sugar as desired. Serve immediately or refrigerate in airtight containers for up to 4 days. You also can freeze it for up to 4 months before thawing and reheating.
Private Notes
Comments
As a Southern Son of many generations, let me offer a word: butter. It’s the first ingredient in real-deal Brunswick Stew and a big miss flavor-wise if you do this with olive oil. The two claimed “original recipes” in Virginia and Georgia with start with a pound of the good stuff. I get it. Your heart! Well, you’re missing out on an amazing dish and experience if you never make it with butter and only use Olive Oil.
Why would anyone use bland fresh plum tomatoes - except in summer when they’re at the height of flavor and inexpensive? Of course, use canned tomatoes in other seasons. The large 28oz can is the equivalent of 2 1/2 to 3 pound of fresh tomatoes. Minus the work, and much cheaper.
wha? spend the time blanching and x'ing tomatoes having a glass of wine instead, or just meditating on the beauty of an imperfect world. umpteen Virginians and others have managed to enjoy this without the exactitude. stews like this are meant to be made with relaxed joy. and i command you to obey.
This recipe surprised me. It’s far greater than the sum of its parts, even for a thick stew. I was hesitant to add that much celery seed but it worked beautifully. Great way to clean out the fridge of bits and bobs. I used two cuts of beef, a couple corn cobs, canned tomatoes, and butter beans. This rich tomato broth would work with any meat you have around, and also as a vegetable soup base.
Cooked mostly as written with only a couple minor adjustments. I used canned whole tomatoes instead of fresh tomatoes because the fresh tomatoes at the market didn’t look great. I also subbed the cayenne pepper with smoked paprika because my husband can’t eat cayenne pepper. (That is my standard sub for cayenne pepper. It’s a different flavor but it usually works well.) Lastly, I topped with a drizzle of BBQ sauce in the bowl… mainly because I have had Brunswick stew before and that’s always how it was served. Everyone in the house (even kiddo) LOVED this.
This is a great base for Brunswick stew. I did add celery, bbq sauce, pulled pork bbq, and a bit more love. This is easy to modify for your taste. Oh…I also added a couple more potatoes. All good stuff!