Southern Living Magazines Brunswick Stew Food

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.

ONE-HOUR BRUNSWICK STEW

One-Hour Brunswick Stew image

A weeknight take on a fall classic.

Provided by Southern Living Test Kitchen

Time 1h

Number Of Ingredients 18

Ingredients

2 tablespoons olive oil, divided
2 pounds bone-in, skinless chicken thighs
10 ounces smoked chicken sausage, chopped
12 ounces Yukon Gold potatoes, cut into 1-inch cubes (about 2 large potatoes)
2 cups chopped yellow onion (from 1 large onion)
1 cup chopped celery (from 3 celery stalks)
1 cup chopped carrots (from 3 large carrots)
6 large garlic cloves, crushed
2 tablespoons tomato paste
4 cups chicken stock
¼ cup apple cider vinegar
2 tablespoons Dijon mustard
2 tablespoons chopped fresh thyme
1 tablespoon kosher salt
1 teaspoon black pepper
1 (28-oz.) can diced tomatoes
3 cups diagonally sliced fresh okra (about 9 oz.)
3 cups frozen lima beans (about 14 oz.)

Steps:

Heat 1 tablespoon of the oil in a large Dutch oven over medium-high. Add chicken, meaty side down, and cook 7 minutes. Turn over, and cook 1 minute. Transfer to a plate.
Heat remaining 1 tablespoon oil in Dutch oven. Add smoked sausage. Cook, stirring often, until browned, about 6 minutes. Add potatoes, onion, celery, carrots, and garlic. Cook over medium-high, stirring occasionally, until vegetables soften, 5 minutes. Add tomato paste; cook, stirring often, 1 minute. Stir in stock, vinegar, Dijon, thyme, salt, pepper, and tomatoes. Bring to a boil.
Return chicken to Dutch oven. Reduce heat to medium, and simmer 10 minutes. Remove chicken; let stand 10 minutes. Stir okra and beans into Dutch oven, and cook until tender, about 20 minutes. Remove from heat. Shred chicken, discarding bones, and stir into stew.

SOUTHERN LIVING MAGAZINE'S BRUNSWICK STEW

Southern Living magazine's Brunswick Stew image

This stick-to-your ribs recipe promises plenty of satisfying flavor sure to tickle your taste buds. No need to worry about the ample quantity; keep extra portions under wraps in the freezer.

Provided by Allrecipes Member

Yield 16

Number Of Ingredients 19

Ingredients

1 (3 pound) whole chicken
1 ½ cups chopped onion
1 cup chopped green bell pepper
1 tablespoon vegetable oil
3 (16 ounce) cans whole peeled tomatoes, undrained and chopped
1 (8 ounce) can tomato sauce
¼ cup sugar
3 tablespoons white vinegar
2 tablespoons Worcestershire sauce
2 tablespoons all-purpose flour
1 cup water
1 pound red potatoes, peeled and cubed
1 (16 ounce) can baked beans
1 tablespoon hot sauce
1 ½ teaspoons salt
½ teaspoon ground turmeric
½ teaspoon pepper
1 (16 ounce) can whole kernel corn, drained
1 (16 ounce) can lima beans, drained

Steps:

COOK chicken in a large Dutch oven in boiling water to cover 45 minutes or until done.
REMOVE chicken from broth, reserving broth for another use. Cool chicken. Skin, bone, and chop chicken.
SAUTE onion and bell pepper in hot oil in Dutch oven until tender. Add chicken, tomato, and next 4 ingredients.
COMBINE flour and 1 cup water, whisking until smooth. Stir into chicken mixture. Add potato and next 5 ingredients.
COVER and cook over medium heat, stirring occasionally, 20 to 30 minutes. Add corn and lima beans, and cook 10 minutes.

Nutrition Facts : Calories 323.6 calories, Carbohydrate 29.9 g, Cholesterol 63.8 mg, Fat 14.3 g, Fiber 5 g, Protein 21 g, SaturatedFat 3.9 g, Sodium 757.2 mg, Sugar 10 g

SOUTHERN LIVING MAGAZINE'S BRUNSWICK STEW

Southern Living magazine's Brunswick Stew image

This stick-to-your ribs recipe promises plenty of satisfying flavor sure to tickle your taste buds. No need to worry about the ample quantity; keep extra portions under wraps in the freezer.

Provided by Allrecipes Member

Yield 16

Number Of Ingredients 19

Ingredients

1 (3 pound) whole chicken
1 ½ cups chopped onion
1 cup chopped green bell pepper
1 tablespoon vegetable oil
3 (16 ounce) cans whole peeled tomatoes, undrained and chopped
1 (8 ounce) can tomato sauce
¼ cup sugar
3 tablespoons white vinegar
2 tablespoons Worcestershire sauce
2 tablespoons all-purpose flour
1 cup water
1 pound red potatoes, peeled and cubed
1 (16 ounce) can baked beans
1 tablespoon hot sauce
1 ½ teaspoons salt
½ teaspoon ground turmeric
½ teaspoon pepper
1 (16 ounce) can whole kernel corn, drained
1 (16 ounce) can lima beans, drained

Steps:

COOK chicken in a large Dutch oven in boiling water to cover 45 minutes or until done.
REMOVE chicken from broth, reserving broth for another use. Cool chicken. Skin, bone, and chop chicken.
SAUTE onion and bell pepper in hot oil in Dutch oven until tender. Add chicken, tomato, and next 4 ingredients.
COMBINE flour and 1 cup water, whisking until smooth. Stir into chicken mixture. Add potato and next 5 ingredients.
COVER and cook over medium heat, stirring occasionally, 20 to 30 minutes. Add corn and lima beans, and cook 10 minutes.

Nutrition Facts : Calories 323.6 calories, Carbohydrate 29.9 g, Cholesterol 63.8 mg, Fat 14.3 g, Fiber 5 g, Protein 21 g, SaturatedFat 3.9 g, Sodium 757.2 mg, Sugar 10 g

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.

SOUTHERN LIVING MAGAZINE'S BRUNSWICK STEW

Southern Living magazine's Brunswick Stew image

This stick-to-your ribs recipe promises plenty of satisfying flavor sure to tickle your taste buds. No need to worry about the ample quantity; keep extra portions under wraps in the freezer.

Provided by Allrecipes Member

Yield 16

Number Of Ingredients 19

Ingredients

1 (3 pound) whole chicken
1 ½ cups chopped onion
1 cup chopped green bell pepper
1 tablespoon vegetable oil
3 (16 ounce) cans whole peeled tomatoes, undrained and chopped
1 (8 ounce) can tomato sauce
¼ cup sugar
3 tablespoons white vinegar
2 tablespoons Worcestershire sauce
2 tablespoons all-purpose flour
1 cup water
1 pound red potatoes, peeled and cubed
1 (16 ounce) can baked beans
1 tablespoon hot sauce
1 ½ teaspoons salt
½ teaspoon ground turmeric
½ teaspoon pepper
1 (16 ounce) can whole kernel corn, drained
1 (16 ounce) can lima beans, drained

Steps:

COOK chicken in a large Dutch oven in boiling water to cover 45 minutes or until done.
REMOVE chicken from broth, reserving broth for another use. Cool chicken. Skin, bone, and chop chicken.
SAUTE onion and bell pepper in hot oil in Dutch oven until tender. Add chicken, tomato, and next 4 ingredients.
COMBINE flour and 1 cup water, whisking until smooth. Stir into chicken mixture. Add potato and next 5 ingredients.
COVER and cook over medium heat, stirring occasionally, 20 to 30 minutes. Add corn and lima beans, and cook 10 minutes.

Nutrition Facts : Calories 323.6 calories, Carbohydrate 29.9 g, Cholesterol 63.8 mg, Fat 14.3 g, Fiber 5 g, Protein 21 g, SaturatedFat 3.9 g, Sodium 757.2 mg, Sugar 10 g

SOUTHERN LIVING MAGAZINE'S BRUNSWICK STEW

Southern Living magazine's Brunswick Stew image

This stick-to-your ribs recipe promises plenty of satisfying flavor sure to tickle your taste buds. No need to worry about the ample quantity; keep extra portions under wraps in the freezer.

Provided by Allrecipes Member

Yield 16

Number Of Ingredients 19

Ingredients

1 (3 pound) whole chicken
1 ½ cups chopped onion
1 cup chopped green bell pepper
1 tablespoon vegetable oil
3 (16 ounce) cans whole peeled tomatoes, undrained and chopped
1 (8 ounce) can tomato sauce
¼ cup sugar
3 tablespoons white vinegar
2 tablespoons Worcestershire sauce
2 tablespoons all-purpose flour
1 cup water
1 pound red potatoes, peeled and cubed
1 (16 ounce) can baked beans
1 tablespoon hot sauce
1 ½ teaspoons salt
½ teaspoon ground turmeric
½ teaspoon pepper
1 (16 ounce) can whole kernel corn, drained
1 (16 ounce) can lima beans, drained

Steps:

COOK chicken in a large Dutch oven in boiling water to cover 45 minutes or until done.
REMOVE chicken from broth, reserving broth for another use. Cool chicken. Skin, bone, and chop chicken.
SAUTE onion and bell pepper in hot oil in Dutch oven until tender. Add chicken, tomato, and next 4 ingredients.
COMBINE flour and 1 cup water, whisking until smooth. Stir into chicken mixture. Add potato and next 5 ingredients.
COVER and cook over medium heat, stirring occasionally, 20 to 30 minutes. Add corn and lima beans, and cook 10 minutes.

Nutrition Facts : Calories 323.6 calories, Carbohydrate 29.9 g, Cholesterol 63.8 mg, Fat 14.3 g, Fiber 5 g, Protein 21 g, SaturatedFat 3.9 g, Sodium 757.2 mg, Sugar 10 g

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Southern Living Magazines Brunswick Stew Food

SMOKY MOUNTAIN BRUNSWICK STEW

ONE-HOUR BRUNSWICK STEW

A weeknight take on a fall classic.

SOUTHERN LIVING MAGAZINE'S BRUNSWICK STEW

This stick-to-your ribs recipe promises plenty of satisfying flavor sure to tickle your taste buds. No need to worry about the ample quantity; keep extra portions under wraps in the freezer.

SOUTHERN LIVING MAGAZINE'S BRUNSWICK STEW

This stick-to-your ribs recipe promises plenty of satisfying flavor sure to tickle your taste buds. No need to worry about the ample quantity; keep extra portions under wraps in the freezer.

QUICK, EASY, DELICIOUS, BRUNSWICK STEW

SOUTHERN LIVING MAGAZINE'S BRUNSWICK STEW

This stick-to-your ribs recipe promises plenty of satisfying flavor sure to tickle your taste buds. No need to worry about the ample quantity; keep extra portions under wraps in the freezer.

SOUTHERN LIVING MAGAZINE'S BRUNSWICK STEW

This stick-to-your ribs recipe promises plenty of satisfying flavor sure to tickle your taste buds. No need to worry about the ample quantity; keep extra portions under wraps in the freezer.

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