Brunswick Stew
Published Oct. 26, 2022
- Total Time
- 2½ hours
- Rating
- Comments
- Read comments
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Ingredients
- Olive oil
- 2large yellow onions, diced
- Salt and black pepper
- 4dried or fresh bay leaves
- 4teaspoons celery seeds
- ¼ to ½teaspoon cayenne pepper, plus more to taste
- 3pounds plum tomatoes, diced
- 3tablespoons Worcestershire sauce
- 4teaspoons granulated sugar, plus more to taste
- 1pound Yukon Gold potatoes, peeled and cut into 2-inch pieces
- 1quart chicken stock
- 2pounds boneless, skinless chicken thighs, each cut in half
- 2cups fresh or frozen corn kernels
- 2cups fresh or frozen shelled lima beans
Nutritional analysis per serving (10 servings)
357 calories; 13 grams fat; 2 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 37 grams carbohydrates; 6 grams dietary fiber; 10 grams sugars; 26 grams protein; 1100 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat a large Dutch oven or soup pot over medium-high. Add enough olive oil to generously coat the bottom of the pot. Add the onion and season with salt and pepper. Cook, stirring occasionally, until the onions are soft, translucent and starting to brown at the edges, 12 to 15 minutes. Stir in the bay leaves, celery seeds and cayenne, and cook until fragrant, just a few seconds.
- Step 2
Add the tomatoes, Worcestershire sauce and sugar, and cook, stirring occasionally, until the tomatoes are softened and much of their liquid has released, 7 to 9 minutes.
- Step 3
Stir in the potatoes and chicken stock, and bring to a boil. Reduce the heat to a simmer, cover and continue simmering, stirring occasionally, until the stew thickens slightly and the potatoes are falling apart, about 1 hour. Using the back of a spoon, gently crush most of the potatoes against the side of the pot.
- Step 4
Add the chicken, corn and lima beans. Continue simmering, uncovered, stirring occasionally, until the chicken is soft and easily shreddable, about 1 hour.
- Step 5
Remove the chicken from the pot, shred with two forks and return to the pot. (Alternatively, you can leave the chicken pieces whole; large chunks of stewed thigh meat taste delicious here.)
- Step 6
Taste for seasoning, adding more salt, pepper, cayenne and sugar as desired. Serve immediately or refrigerate in airtight containers for up to 4 days. You also can freeze it for up to 4 months before thawing and reheating.
Private Notes
Comments
As a Southern Son of many generations, let me offer a word: butter. It’s the first ingredient in real-deal Brunswick Stew and a big miss flavor-wise if you do this with olive oil. The two claimed “original recipes” in Virginia and Georgia with start with a pound of the good stuff. I get it. Your heart! Well, you’re missing out on an amazing dish and experience if you never make it with butter and only use Olive Oil.
Why would anyone use bland fresh plum tomatoes - except in summer when they’re at the height of flavor and inexpensive? Of course, use canned tomatoes in other seasons. The large 28oz can is the equivalent of 2 1/2 to 3 pound of fresh tomatoes. Minus the work, and much cheaper.
wha? spend the time blanching and x'ing tomatoes having a glass of wine instead, or just meditating on the beauty of an imperfect world. umpteen Virginians and others have managed to enjoy this without the exactitude. stews like this are meant to be made with relaxed joy. and i command you to obey.
from a mini generation Virginian here’s the real recipe one whole chicken or equivalent pieces submerged in water simmer for two hours add a pound and a half of potatoes and a pound and a half of onions simmer for an hour add 32 ounces of frozen lima beans 16 ounces of canned black-eyed peas and simmer for an hour add six diced fresh summer ripened tomatoes and simmer for an hour cut the kernels off a dozen ears of fresh corn and add 1 pound of butter and cook for an hour unbeatable. A Little Tabasco sauce doesn’t hurt along with salt and pepper
That’s A LOT of celery seeds! I love ‘em and may try it on an individual serving, but … 4 teaspoons will be pretty potent. I’m a Georgian. My favorite stews have smoked pork butt, slightly overcooked brisket ends, and shredded chicken. I tried it without brisket recently and was very disappointed. I like a red vinegar-forward BBQ sauce in mine. Enjoy!
Brunswick stew is one of the South’s most delicious dishes, in all of its iterations. But the piece de resistance, I think, is the side to go with it that my North Carolina grandmother (an excellent cook) always served. It may sound weird, but it’s delicious: a sandwich made of rye bread slathered with mayonnaise and Dijon mustard, topped with Swiss cheese and a slice of Vidalia onion. All served on tv trays in front of the Sunday afternoon football game. The good life.