When I was visiting my friend Jane in Virginia she made us Brunswick Stew for dinner and boy was it delicious. Like so good I totally would have licked my bowl if I was sitting at my own table and not hers. I can’t have my friends thinking I’m an animal! But it was some of the best stew I’ve ever had. Here’s the recipe. Now go make it right now!
Ingredients
1/2 pound cooked chicken, shredded
2 tablespoons olive oil
1 large onion, chopped
1 sweet pepper, chopped
3 {16 oz} cans stewed tomatoes
1 {8 oz} can tomato sauce
2 tablespoons sugar
3 tablespoons white vinegar
2 tablespoons Worcestershire sauce
2 tablespoons flour
1 cup water
1/2 pound red potatoes, cubed
1 {16 oz} can baked beans
1 1/2 teaspoon salt
1/2 teaspoon turmeric
1/2 teaspoon pepper
16 oz corn, canned or frozen and thawed, drained
Directions
In a large pot, saute onion and peppers in oil until tender. Add cooked chicken, tomato, tomato sauce, sugar, vinegar and Worcestershire sauce. In a small bowl, combine flour and 1 cup water and whisk until smooth. Combine flour mixture with chicken mixture. Add cubed potatoes, baked beans, salt, turmeric and pepper. Cover and cook over medium heat for 30 minutes, stirring occasionally. Add corn and Lima beans and cook an additional 10 minutes. Serve pipping hot and enjoy!
Check out her Brunswick Stew Recipe HERE.
You can find more of my friend Jane’s recipes in her cookbook Thy Hand Hath Provided: Recipes and Preserving.
This post may contain affiliate links. These affiliate links help support this site. For more information, please see my disclosure policy. Thank you for supporting One Hundred Dollars a Month.
ursula says
This does looks good and a super easy way to use up leftover roast chicken!
The instructions say to add lima beans and corn at the end~ but the lima beans werent listed ingredients..
you crack me up BTW saying you would have licked the bowl if at your own house,
My husband & i were guests at our friends cabin a couple years ago. I baked a blackberry pie as a gift and
I laughed so hard when the host picked up his plate and licked it! ! ! Best compliment ever!
Mavis Butterfield says
Ha! Blackberry pir is delish!! I didn’t have lima beans so I did not add them in. 🙂
Rita says
I’m from NC, near the Virginia border, and every fall of my 68 years the church ladies have cooked 500 gallons of stew in 3 enormous cast iron pots stirred by the men with oars. In the old days it was over an open fire but now they use propane. It is done in the fall when everyone is cleaning out their garden before the first frost and in the old days practically anything went into the stew. The church now sells the stew for $10 a quart and it’s the major fund raiser for the year. The home “modern” version of the Brunswick stew takes an evening to pre cook beef and chicken, 5 lbs of potatoes, and soak the white Lima beans overnight. Then in your slow cooker, around 7 am, put in your meats, limas, and potatoes plus all your other stuff; onions, canned cream corn, cans of diced tomatoes. Cook 8-10 hours, with lid on, stirring at least every half hour to prevent sticking. Add water as necessary so it doesn’t get too thick but it is supposed to be thick enough to practically eat with a fork. It’s done when you can’t tell what anything is any more. It freezes perfectly. I usually make it in my 25 quart Nesco. We have one meal and 24 in the freezer. It costs me about $70 to make one batch.