Southern
Yield: 8-10 Servings
Author: Tammy Nichols
Brunswick Stew, Easy - Master Cookbook Recipe # 620
Brunswick Stew is a Southern treasure, and this version is designed to be simple, hearty, and full of that classic smoky-sweet flavor. By simmering chicken, potatoes, and corn slowly throughout the day, you create a thick, comforting stew that is perfect for large gatherings or a cozy family dinner.
This is recipe #620 in Tammy’s Master Cookbook.
Prep time: 20 minCook time: 12 hrs
Total time: 12 hrs 20 min
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Ingredients
- 1 Whole chicken (boiled, meat removed and shredded,Recipe #116)
- 4 cups Chicken stock
- 28 oz can Crushed tomatoes
- 1/2 cup Tomato ketchup
- 14.5 oz can Green lima beans, drained (or frozen)
- 2 ears Fresh corn, cut off the cob (or 1 can kernel corn, drained)
- 6 Potatoes, chopped small
- 1 large Onion, chopped
- 2 tsp Chicken bouillon granules
- 2 tsp Beef bouillon granules
- 5 to 6 dashes Worcestershire sauce
- 1/2 tsp Liquid smoke
- To taste Salt and black pepper
Instructions
- Combine: In a large stockpot, combine the shredded chicken, chicken stock, crushed tomatoes, and ketchup.
- Add Vegetables & Spices: Stir in the chopped potatoes, onions, lima beans, and corn. Add the chicken and beef bouillon, Worcestershire sauce, liquid smoke, salt, and pepper.
- Slow Simmer: Bring the mixture to a low simmer. Cover and let it cook slowly all day, stirring occasionally, until the potatoes have softened and the stew has reached a thick, rich consistency.
- Serve: This Southern Brunswick Stew is traditionally served hot over thick slices of white loaf bread.
Notes
Tammy’s Tips
The beauty of this stew is in the "slow and low" cooking,the longer it simmers, the more the flavors meld together. I use both chicken and beef bouillon to give the broth a deeper, more complex savory profile. If you find the stew is getting too thick before you're ready to eat, just splash in a little more chicken stock to reach your favorite consistency!