Brunswick Stew Recipe Southern Living Recipes

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ONE-HOUR BRUNSWICK STEW



One-Hour Brunswick Stew image

A weeknight take on a fall classic.

Provided by Southern Living Test Kitchen

Time 1h

Number Of Ingredients 18

2 tablespoons olive oil, divided
2 pounds bone-in, skinless chicken thighs
10 ounces smoked chicken sausage, chopped
12 ounces Yukon Gold potatoes, cut into 1-inch cubes (about 2 large potatoes)
2 cups chopped yellow onion (from 1 large onion)
1 cup chopped celery (from 3 celery stalks)
1 cup chopped carrots (from 3 large carrots)
6 large garlic cloves, crushed
2 tablespoons tomato paste
4 cups chicken stock
¼ cup apple cider vinegar
2 tablespoons Dijon mustard
2 tablespoons chopped fresh thyme
1 tablespoon kosher salt
1 teaspoon black pepper
1 (28-oz.) can diced tomatoes
3 cups diagonally sliced fresh okra (about 9 oz.)
3 cups frozen lima beans (about 14 oz.)

Steps:

  • Heat 1 tablespoon of the oil in a large Dutch oven over medium-high. Add chicken, meaty side down, and cook 7 minutes. Turn over, and cook 1 minute. Transfer to a plate.
  • Heat remaining 1 tablespoon oil in Dutch oven. Add smoked sausage. Cook, stirring often, until browned, about 6 minutes. Add potatoes, onion, celery, carrots, and garlic. Cook over medium-high, stirring occasionally, until vegetables soften, 5 minutes. Add tomato paste; cook, stirring often, 1 minute. Stir in stock, vinegar, Dijon, thyme, salt, pepper, and tomatoes. Bring to a boil.
  • Return chicken to Dutch oven. Reduce heat to medium, and simmer 10 minutes. Remove chicken; let stand 10 minutes. Stir okra and beans into Dutch oven, and cook until tender, about 20 minutes. Remove from heat. Shred chicken, discarding bones, and stir into stew.

BRUNSWICK STEW



Brunswick Stew image

Provided by Food Network

Time 2h40m

Yield 20 plus servings

Number Of Ingredients 17

1/2 pound salted butter
3 cups (2 large) finely diced sweet onions
2 tablespoons minced garlic
1 teaspoon cayenne pepper
1 tablespoon freshly ground black pepper
1 tablespoon salt
1/4 cup Worcestershire sauce
1/2 cup vinegar bbq sauce (recommended: Sapp Southern Soul Barbeque North Carolina)
1/2 cup brown sweet bbq sauce (recommended: Sapp Southern Soul Barbeque Georgia)
1 pound smoked pulled pork
1/2 pound smoked pulled chicken
1/2 pound smoked pulled turkey
1 pound smoked chopped beef brisket
1 (number 10) can crushed tomatoes
1 quart drained yellow corn kernels
1 quart drained baby lima beans
1 quart or more quality chicken stock or broth

Steps:

  • Melt the butter in a large saucepan over medium heat. Add the diced onions and the garlic and saute until the onions are translucent, about 15 minutes. Stir in the cayenne pepper, black pepper, salt and Worcestershire sauce. Simmer for 5 minutes then add 1/2 cup of vinegar sauce and 1/2 cup of bbq sauce. Stir in the pulled pork, chicken, turkey, and brisket. Add the crushed tomatoes and all of the vegetables. Stir in the chicken stock and let simmer for a couple hours over medium heat. Transfer the stew to a serving bowl and serve with warm buttermilk cornbread, if desired.

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