Pioneer Woman Brunswick Stew Recipe

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Virginia-style Brunswick Stew

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Description

I have fond memories of summer parties out in rural Virginia where they made the most amazing Brunswick stew. It was cooked outside on a fire in a big kettle and we'd wait all day for it to be done. This recipe tastes just like it and you can make it in the kitchen instead of outside!

Ingredients

3 cupsChicken Broth
28 ounces, weightCanned Whole Tomatoes, Cut In Half
14 ounces, weightCanned Whole Tomatoes, Cut In Half
1 wholeSmall Onion, Diced
4 wholeSmall White Potatoes, Peeled And Cut In Half
12 ounces, weightFrozen Lima Beans, Thawed
12 ounces, weightFrozen Corn, Thawed
3 cupsCooked, Shredded Chicken
1-½ TablespoonSugar
¼ teaspoonsSalt, Or To Taste (depends On How Salty The Broth Is)
Black Pepper To Taste

Preparation

1. Combine broth, tomatoes (undrained), onions, and potatoes in large soup pot. Bring to a boil, then lower heat to medium-low and simmer until potatoes are cooked. Remove potatoes, mash, and return to the pot. The potatoes don't need to be smooth—chunks are good! Alternately, you can microwave the potatoes to save some time.

2. Add the remaining ingredients and bring to a boil. Cover, reduce heat to low, and simmer for at least 3 hours. The stew will be thick; add more broth to thin it if you'd like.

Note: this recipe would adapt itself very well for the slow cooker. Just cook and mash the potatoes ahead of time and throw it all in the slow cooker together. Cook on low for 6-8 hours.