brunswick stew

Name: Brunswick Stew
Prep time: 20 min
Cook time: 50 min
Yield: 8
Cuisine: American
Ingredients: 1 tablespoon(s) butter; 1 cup(s) chopped onion; 4 cup(s) chicken, skinned and diced (2 - 2 1/2 lbs boneless breasts); 1 tablespoon(s) worcestershire sauce; 1 teaspoon(s) ground mustard; 1/2 teaspoon(s) black pepper; 2 can(s) (14 1/2 ounce each) stewed tomatoes; 5 cup(s) hot water; 1/2 cup(s) green beans; 1/2 cup(s) peas; 3 large potatoes, diced

(1 rating)

review

Private Recipe by

Russ Myers

@Beegee1947

Necedah, WI

This is one of the best stews you will have ever tasted! Very filling, even the leftovers taste great. Brunswick County Va. claims to be the place of the first Brunswick stew when the cook of a House of Delegates member made a special stew for the members of his hunting expedition. Brunswick County Georgia disagrees. They even have the original kettle where the stew was first. Both good stories to tell whike sitting around the table eating the stew.

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(1 rating)

yield 8 Servings

prep time 20 Min

cook time 50 Min

method Stove Top

Ingredients For brunswick stew

1 Tbsp

butter
1 c

chopped onion
4 c

chicken, skinned and diced (2 - 2 1/2 lbs boneless breasts)
1 Tbsp

worcestershire sauce
1 tsp

ground mustard
1/2 tsp

black pepper
2 can

(14 1/2 ounce each) stewed tomatoes
5 c

hot water
1/2 c

green beans
1/2 c

peas
3 lg

potatoes, diced

How To Make brunswick stew

1
In a large stock pot (5 quart) melt butter; add onion and saute until tender. Add chicken and brown well on all sides. Sprinkle with Worcestershire sauce, ground mustard and pepper. Stir in tomatoes and water and bring to a boil.

2
Reduce heat, cover and simmer for about 30 minutes. Add green beans, peas and potatoes. Simmer another 10 minutes until potatoes are tender. Serve hot.
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