This is not a new one to us, however. I've been making this for about 5 years now. I was first introduced to Brunswick Stew at our local Mennonite Relief Sale where each year they make a huge, steaming vat of it. The vat is so big that they stir it with a canoe paddle. It's so good that the line to buy the stew is always long, long, long. It's also so good that in the past Jamey and I have been known to buy 5, 6 or 7 quarts at a time. It's for a good cause and it's instant dinner.
We liked it so much that I got to thinking about how I might make my own so we don't have to wait for the yearly relief sale. I went on a quest and I found a recipe that isn't exactly the same, but it's equally as delicious. And, possibly even more so.
My Food Lover's Companion says that Brunswick Stew is named after Brunswick County, Virginia, which was the birthplace of this "hearty squirrel-meat and onion stew". It goes on to say that the modern version more often contains chicken and vegetables including corn, tomatoes, okra, and lima beans.
What this definition leaves out is that this stew is packed with flavor- or at least this recipe is. It's not your standard meat and potato stew. Scan down the list of ingredients and you'll see. The flavor sings. And does not include squirrel-meat. I apologize if that is disappointing to you.
Serves 8-10 and freezes nicely.
1-2 pounds chicken pieces of your choice
2 tbsp. olive oil
1 1/2 cup chopped onion
1 1/2 cup chopped green bell pepper
3 (16 ounce) canned whole, peeled tomatoes (I use stewed)
8 ounces tomato sauce
1/4 cup sugar
3 tbsp. white vinegar
2 tbsp. Worcestershire sauce
2 tbsp. flour
1 cup water
1 pound red potatoes, peeled (or not) and cubed
1 (16 ounce) can baked beans
1 1/2 tsp. salt
1/2 tsp. turmeric
1/2 tsp. pepper
16 ounces corn, canned or frozen and thawed, drained
1 (16 ounce) can lima beans, drained
Cook chicken in a large cooking pot covered in boiling water until done. Remove chicken from broth, cool slightly, then skin, bone and chop chicken into bite-sized pieces. Set aside. Save or discard broth.
In the same 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 with a whisk or fork until smooth. Stir into chicken mixture. Add cubed potatoes, baked beans, salt, turmeric and pepper. Cover and cook over medium heat, stirring occasionally, for about 30 minutes or until the potatoes are just tender. Add corn and lima beans and cook 10 minutes. Pin It