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chowning's tavern brunswick stew

Recipe by
Annita Linn
Swartz Creek, MI

I received this recipe on a Christmas card from my sister who lives in Williamsburg, Virginia. Tried it and we just love it. (I did omit the okra, however.) Great dish on a cold winter day.

yield 8 -10
cook time 3 Hr
method Stove Top

Ingredients For chowning's tavern brunswick stew

  • 6 lb
  • 1 lb
    italian sausage, mild
  • 2 lg
    onions, chopped
  • 2 c
    lima beans
  • 4 c
    corn, cut from cob or 2 cans (1 lb each)
  • 2 c
    okra, cut (optional)
  • 3 md
    potatoes, diced
  • 4 c
    tomatoes, fresh or canned
  • 1 tsp
  • 3 tsp
  • 1 Tbsp

How To Make chowning's tavern brunswick stew

  • 1
    Cut chicken in pieces and simmer in 3 quarts water for a thin stew, or 2 quarts for a thick stew, until meat can easily be removed from bones, about 2 1/4 hours. Add raw vegetables to broth and simmer, uncovered, until beans and potatoes are tender. Stir occasionally to prevent scorching.
  • 2
    Brown italian sausage in a skillet and drain any fat.
  • 3
    Add chicken, boned and diced if desired, sausage, and the seasonings to the broth. Let simmer at least 45 minutes.
  • 4
    Note: If canned vegetables are used, include juices and reduce water to 2 quarts for a thin stew, 1 quart for a thick stew.
  • 5
    Also Note: Brunswick stew is one of those delectable meals that benefit from long, slow cooking. It is a rule in some Tidewater homes never to eat Brunswick stew the same day it is made, as its flavor improves if it is left to stand overnight and served reheated.

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