Virginias Best Brunswick Stew Food

VIRGINIA BRUNSWICK STEW

Virginia Brunswick Stew image

A pride and joy of Virginia culture, Brunswick Stew is a Southern classic that has been enjoyed for hundreds of years!

Provided by Blair Lonergan

Categories Dinner

Time 1h45m

Number Of Ingredients 14

Ingredients

4 slices (about 5 ⅓ oz) thick-cut bacon, chopped
2 onions, diced
4 cups chicken broth
2 medium russet potatoes (about 1 lb.), peeled and cut into ½-inch dice
2 tablespoons tomato paste
1 rotisserie chicken (about 3 lbs.), meat removed and chopped (about 4 cups)
1 (28 ounce) can diced tomatoes, NOT drained
4 cups fresh or frozen corn kernels
2 cups fresh or frozen lima beans
2 cups fresh or frozen sliced okra (optional)
1-2 tablespoons brown sugar
1 tablespoon distilled white vinegar
1 teaspoon Worcestershire sauce
Salt and pepper, to taste

Steps:

In a large pot, cook the bacon over medium-high heat until almost crisp, about 5 minutes. Add onion and cook until softened, about 5 more minutes. Add chicken broth and potatoes; bring to a boil. Boil until potatoes begin to soften, about 10 minutes.
Reduce heat to low. Stir in the tomato paste. Add chicken, diced tomatoes, corn, lima beans, okra (if using), brown sugar, vinegar, Worcestershire sauce, salt and pepper. Stir well.
Cover and simmer for about 1 hour, stirring occasionally. The stew should be very thick. To thicken the stew, simmer uncovered. To thin, add more broth or water. Taste and season with additional salt and pepper, if necessary. Ladle into bowls and serve!

Nutrition Facts : ServingSize 1 cup, Calories 133 kcal, Carbohydrate 22 g, Protein 6 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 10 mg, Sodium 259 mg, Fiber 3 g, Sugar 2 g

SLOW COOKER BRUNSWICK STEW

Slow Cooker Brunswick Stew image

Provided by Virginia Willis

Categories main-dish

Time 8h25m

Yield 8 servings

Number Of Ingredients 12

Ingredients

1 tablespoon vegetable oil
1 onion, chopped
1 stalk celery, chopped
2 cloves garlic, very finely chopped
Two 28-ounce cans low-sodium diced tomatoes
One 15-ounce can low-sodium tomato sauce
One 2-pound roast or BBQ chicken, meat coarsely shredded (skin and bones discarded)
1 pound chopped or pulled BBQ pork
Scraped kernels from 4 ears fresh sweet corn (about 2 cups) or 2 cups frozen corn, defrosted
1 1/2 cups frozen butterbeans, defrosted
2 Idaho potatoes, peeled and cut into 1/2-inch cubes
Coarse kosher salt and freshly ground black pepper

Steps:

To prepare in a slow cooker: Heat the oil in a skillet over medium heat. Add the onions and celery and cook until the onions are soft and translucent, 3 to 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Transfer to a slow cooker. Add the diced tomatoes and tomato sauce. Fill the tomato sauce can with water and add to the cooker, as well. Add the chicken, pork, corn, butterbeans and potatoes. Season with salt and pepper. Turn the cooker on high and cook for 4 hours, or cook on low for 8 hours. Taste and adjust for seasoning with salt and pepper.
To prepare on the stove: Heat the oil in a large heavy-duty pot over medium heat. Add the onions and celery and cook until the onions are soft and translucent, 3 to 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the diced tomatoes and tomato sauce. Fill the tomato sauce can with water and add to the pot, as well. Add the chicken, pork, corn, butterbeans and potatoes. Season with salt and pepper. Bring to a boil over high heat. Reduce the heat to simmer and cook uncovered, stirring often, until the potatoes and butterbeans are tender and the mixture is thick, about 45 minutes. Taste and adjust for seasoning with salt and pepper.

TRADITIONAL BRUNSWICK STEW

Traditional Brunswick Stew image

Folks moving to this part of the country (Georgia) often fall in love with Brunswick Stew, usually a side dish at barbecue restaurants. This version is delicious but simple to make. People feud over whether the stew should have potatoes and lima beans in it, but this is a purist stew (except for the sneaky addition of potato flakes).

Provided by Red_Apple_Guy

Categories Stew

Time 1h

Yield 14 serving(s)

Number Of Ingredients 16

Ingredients

1 onion, finely chopped
2 garlic cloves, crushed and chopped
2 lbs ground pork (chopped pork barbecue works well)
1 lb ground chicken
12 ounces diced tomatoes
2 (15 ounce) cans creamed corn
1 (15 ounce) can tomato sauce
1 (15 ounce) can water
1/8 cup mustard
1/4 cup barbecue sauce
1 tablespoon vegetable oil
1/4 cup Worcestershire sauce
2 tablespoons instant potato flakes
salt
fresh ground pepper
Tabasco sauce

Steps:

Cook onion and garlic in oil until the onion is transparent. Add the meat and brown.
Drain and add all other ingredients except potato flakes. Cook for 30 minutes over low heat, stirring often.
Add potato flakes (more or less than the amount listed)to thicken to desired consistency. Add salt, pepper and tabasco to taste.