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Southern Living magazine's Brunswick Stew

By: Southern Living magazine  
"This stick-to-your ribs recipe promises plenty of satisfying flavor sure to tickle your taste buds. No need to worry about the ample quantity; keep extra portions under wraps in the freezer."

Rating: This weblink has been rated 38 times with an average star rating of 4.5 Read Reviews (35)

Rate/Review | 527 people have saved this

 

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Original Recipe Yield 4 quarts
 

Ingredients

  • 1 (3 pound) whole chicken
  • 1 1/2 cups chopped onion
  • 1 cup chopped green bell pepper
  • 1 tablespoon vegetable oil
  • 3 (16 ounce) cans whole peeled tomatoes, undrained and chopped
  • 1 (8 ounce) can tomato sauce
  • 1/4 cup sugar
  • 3 tablespoons white vinegar
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons all-purpose flour
  • 1 cup water
  • 1 pound red potatoes, peeled and cubed
  • 1 (16 ounce) can baked beans
  • 1 tablespoon hot sauce
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon pepper
  • 1 (16 ounce) can whole kernel corn, drained
  • 1 (16 ounce) can lima beans, drained

Directions

  1. COOK chicken in a large Dutch oven in boiling water to cover 45 minutes or until done.
  2. REMOVE chicken from broth, reserving broth for another use. Cool chicken. Skin, bone, and chop chicken.
  3. SAUTE onion and bell pepper in hot oil in Dutch oven until tender. Add chicken, tomato, and next 4 ingredients.
  4. COMBINE flour and 1 cup water, whisking until smooth. Stir into chicken mixture. Add potato and next 5 ingredients.
  5. COVER and cook over medium heat, stirring occasionally, 20 to 30 minutes. Add corn and lima beans, and cook 10 minutes.

Footnotes

  • Reprinted with permission of Southern Living® magazine. All rights reserved.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 11, 2004 by NAIVERAY 
Really tasty stew. I substituted a can of great northern beans for the "baked beans," and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 11, 2004 by KAREN LEONARD 
Another great Southern Living Keeper. Why not use that nice, rich chicken broth instead of... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 30, 2003 by R. B. Miller 
I wish I could give this one even more stars!!! What a great recipe. Made it for... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 5, 2003 by NOVA1027 
This is absolutely the best Brunswick Stew I have ever tasted! I entered this recipe in the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 7, 2003 by L.S. MURRAY 
Delicious recipe, even my kids love it. To simplify the recipe, I use 1/2 to 3/4 bag of... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 9, 2007 by BINX101 
This is a lot like Brunswick stew I get in Georgia at BBQ restaurants. The only thing missing... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 25, 2004 by RIKKLEA 
Winner Winner Chicken Dinner! Very tasty. Added celery and garlic to onion and bell pepper. ... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 30, 2003 by HOKIEDAWG 
I resized this to feed 240 and served it cooked in a 20 gallon cast iron cauldron at a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 4, 2003 by COLLEENV 
This is very good and healthy! I added kidney beans to this. Also, I didn't have any turmeric... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 19, 2003 by DON083 
Excellent, I only used two cans of tomatoes per other reviews, also used some of the chicken... MORE

 
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