Real Recipes From Real Home Cooks ®

southern brunswick stew

(1 rating)
Recipe by
Lynne Lee
West Columbia, SC

This is a healthier version of this southern classic and it has less meat. My family loved it.

(1 rating)
yield 10 or more
prep time 1 Hr
cook time 4 Hr
method Stove Top

Ingredients For southern brunswick stew

  • 1
    whole chicken
  • 1 lg
    can stewed tomatoes
  • 1 lg
    can rotel tomatoes
  • 1 lg
    can tomato sauce
  • 1 lg
    bag frozen baby limas
  • 1 lg
    bag frozen corn
  • 1 lg
    bag frozen okra
  • 4 lg
  • 2 c
    chopped baby carrots
  • 2 stalk
    celery chopped
  • 1 lg
    onion chopped
  • 2 Tbsp
    chopped garlic (jarred)
  • 1 lg
    container chicken stock
  • 3
    cubes chicken bullion
  • 1 Tbsp
    celery salt
  • salt and pepper to taste
  • 1 1/2 stick
    healthy margarine
  • 3 Tbsp
    corn starch
  • 4 c
  • 3 Tbsp
    worcestershire sauce

How To Make southern brunswick stew

  • 1
    For this to work for me the chicken had to be cooked before composing the stew - that way I can get all of the nasty stuff out of the way. I researched lots of recipes and found lots of different ways to do the chicken including cooking it all together but that wasn't for me. So I roasted it the day before hoping to get some flavor in the meat. I cooked that fat boy at about 375 degrees for a little over and hour with Can't Believe It's Not Butter all over his rump and onions stuffed you know where. I added some baby carrots in the pan and threw him in the oven uncovered. When he was done and cooled a bit, I covered him tightly and put him in the fridge overnight.
  • 2
    Some of the recipes I found used several different kinds of meats like pork and beef along with the chicken, but since I was trying to make this somewhat healthy and not so full of calories, I just put in the bird. Well if you have never pulled the meat off of a chicken, it is a nasty job, or maybe it's just me. Hubby came home from work just in the nick of time to have that fun. We only used pulled meat with no fat, skin or icky stuff. Just so you don't think I waste nasty stuff, I freeze all of the ugh and I plan to make some dog food from that.
  • 3
    Ok - drag out your biggest soup pot - this makes a lot of stew! First I put in all of the tomatoes and frozen veggies and added the stock and 4 cups of water and the bullion. I sauteed the celery, onion, garlic and carrots in a separate pan until they were tender. I used the same margarine for this and a little olive oil. I peeled and chopped the potatoes - since I am not so good with my hands, I just did a rough chop and added them to the soup pot along with the shredded chicken and sauteed veggies. I then added the seasonings , worcestershire and another half stick of the Can't Believe It's Not Butter and the can of tomato sauce and stirred well.
  • 4
    We brought it to a full boil and stirred and let it roll for a little over 10 minutes. After that I kept the pot on medium heat and stirred regularly scraping the bottom. It took a couple of hours for everything to start getting tender and for the taste to develop. At this point I mixed about 1/2 cup water with 3 heaping tablespoons of corn starch and poured into the soup and stirred well. This thickens it up a bit and makes a nice broth. If you want it thicker, just add more corn starch. Then I turned down the heat to low and just let it simmer until dinner time. The chicken will mix well and breakdown into the stew and this makes each bite awesome. If you wanted to do this faster, you could use chicken breast or even canned chicken and canned veggies and it would cook up pretty quick. The next day the stew is even better

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