Virginia Brunswick Stew Recipes

SLOW COOKER BRUNSWICK STEW

Steps:

• To prepare in a slow cooker: Heat the oil in a skillet over medium heat. Add the onions and celery and cook until the onions are soft and translucent, 3 to 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Transfer to a slow cooker. Add the diced tomatoes and tomato sauce. Fill the tomato sauce can with water and add to the cooker, as well. Add the chicken, pork, corn, butterbeans and potatoes. Season with salt and pepper. Turn the cooker on high and cook for 4 hours, or cook on low for 8 hours. Taste and adjust for seasoning with salt and pepper.
• To prepare on the stove: Heat the oil in a large heavy-duty pot over medium heat. Add the onions and celery and cook until the onions are soft and translucent, 3 to 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the diced tomatoes and tomato sauce. Fill the tomato sauce can with water and add to the pot, as well. Add the chicken, pork, corn, butterbeans and potatoes. Season with salt and pepper. Bring to a boil over high heat. Reduce the heat to simmer and cook uncovered, stirring often, until the potatoes and butterbeans are tender and the mixture is thick, about 45 minutes. Taste and adjust for seasoning with salt and pepper.

VIRGINIA BRUNSWICK STEW

Steps:

• In a large pot, cook the bacon over medium-high heat until almost crisp, about 5 minutes. Add onion and cook until softened, about 5 more minutes. Add chicken broth and potatoes; bring to a boil. Boil until potatoes begin to soften, about 10 minutes.
• Reduce heat to low. Stir in the tomato paste. Add chicken, diced tomatoes, corn, lima beans, okra (if using), brown sugar, vinegar, Worcestershire sauce, salt and pepper. Stir well.
• Cover and simmer for about 1 hour, stirring occasionally. The stew should be very thick. To thicken the stew, simmer uncovered. To thin, add more broth or water. Taste and season with additional salt and pepper, if necessary. Ladle into bowls and serve!

VIRGINIA'S BEST BRUNSWICK STEW

Steps:

• Combine the flour, salt, garlic powder, and pepper in a Ziploc bag; add the chicken pieces and shake until coated evenly.
• Add the vegetable oil to a sauté pan on medium-high heat. Cook the chicken until browned on both sides, then add chicken and (not browned) pork chops to the crock pot.
• Sauté the chopped onion in the oil and meat drippings until browned. Add to slow cooker.
• Combine tomatoes, Worcestershire, and Tabasco; pour over meat.
• Add the chicken stock/water to the crock pot.
• Cover and cook on low for 4-6 hours, until the chicken is tender.
• Add the lima beans and corn; continue cooking for another 1-2 hours until the vegetables are tender.
• Remove chicken and pork from the crock pot; shred meat with two forks and return to stew.
• Enjoy!