Brunswick Stew

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Rating:

(1 vote) 5 1

A big Southern tradition (and I was raised north of the Mason-Dixon). I've taken all of the qualities of all of the stews I've eaten over 30+ years, and combined them into one I love. This can be spicy (my family loves it really spicy) or not depending on whether you use pepper sauce and/or red pepper flakes and the quantity you choose. You can also reduce/increase the garlic.

Shared by joshry3

Ingredients

  • Chicken:
  • 2-2 1/2 lb. chicken with bones, skinless
  • 4-5 qt. water
  • 1 Tbs. fresh rosemary or 1 tsp. dried
  • 1 Tbs. fresh parsley or 1 tsp. dried
  • 1 Tbs. fresh bay leaf or 1 tsp. dried
  • 1 Tbs. fresh sage or 1 tsp. dried
  • 1 Tbs. fresh thyme or 1 tsp. dried
  • 1 Tbs. fresh marjoram or 1 tsp. dried
  • 1 Tbs. fresh marjoram or 1 tsp. dried
  • 2 chicken bouillon cubes
  • Stew:
  • 2 Tbs. extra virgin olive oil
  • 1 onion, chopped
  • 3 cloves garlic
  • 1/3 C. diced celery
  • 1/3 C. carrots
  • 1 small can diced fire-roasted tomatoes
  • 4 C. chicken stock
  • 1 C. fresh or frozen lima beans
  • 1 C. fresh or canned potatoes
  • 1 C. frozen or fresh corn
  • 1/2 C. catsup
  • 1/2 C. barbeque sauce
  • 2-3 Tbs. cider vinegar
  • 1 Tbs. Worcestershire sauce
  • 1 Tbs. liquid smoke
  • 1/2-4 tsp. Tabasco or other pepper sauce
  • 1/2 tsp. dry or 1 Tbs. fresh marjoram
  • 2 Tbs. fresh parsley

Directions

In a dutch oven, stew chicken in water with seasonings, fresh herbs, and bouillon cubes until done, 45 to 90 minutes depending on the cut of and size of the chicken - should be fork-tender. Remove chicken and strain broth. Take chicken off bones and cut into bite-sized pieces.

In another dutch oven, saute onion, garlic, celery, and carrots until softened. Season with salt and pepper. Add tomatoes and stock, and bring to a boil. Add limas, potatoes, and corn, and simmer about 20 minutes. Add catsup, barbeque sauce, vinegar, Worcestershire sauce, Liquid Smoke, and pepper sauce. Add additional broth if wanted (and freeze any remaining for another use). Simmer about 30 minutes until all of the vegetables are done to your preference. Add the marjoram and parsley, and cook another 10 minutes.

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