Virginia Hospitality Brunswick Stew Recipes

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VIRGINIA BRUNSWICK STEW



Virginia Brunswick Stew image

A pride and joy of Virginia culture, Brunswick Stew is a Southern classic that has been enjoyed for hundreds of years!

Provided by Blair Lonergan

Categories     Dinner

Time 1h45m

Number Of Ingredients 14

4 slices (about 5 ⅓ oz) thick-cut bacon, chopped
2 onions, diced
4 cups chicken broth
2 medium russet potatoes (about 1 lb.), peeled and cut into ½-inch dice
2 tablespoons tomato paste
1 rotisserie chicken (about 3 lbs.), meat removed and chopped (about 4 cups)
1 (28 ounce) can diced tomatoes, NOT drained
4 cups fresh or frozen corn kernels
2 cups fresh or frozen lima beans
2 cups fresh or frozen sliced okra (optional)
1-2 tablespoons brown sugar
1 tablespoon distilled white vinegar
1 teaspoon Worcestershire sauce
Salt and pepper, to taste

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!

Nutrition Facts : ServingSize 1 cup, Calories 133 kcal, Carbohydrate 22 g, Protein 6 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 10 mg, Sodium 259 mg, Fiber 3 g, Sugar 2 g

VIRGINIA'S BEST BRUNSWICK STEW



Virginia's Best Brunswick Stew image

Georgians and Virginians both claim that this stew originated in their respective town of Brunswick and Brunswick County. I may be a born and raised Virginia girl, but I'm offering this classic recipe for all of you to try. I've adapted it from vol. 2 of my Gourmet Slow-Cooker - you can throw it all in a crock pot, or follow my second step of browning for added flavor. Serve with a lighter red wine, like Tempranillo, Pinot Noir, or even a Cabernet Franc, and enjoy!

Provided by Lauren H

Categories     Stew

Time 6h25m

Yield 4-6 serving(s)

Number Of Ingredients 14

1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1 lb chicken, boneless and skinless (breast or thighs)
2 tablespoons vegetable oil
2 (6 ounce) pork chops
1 yellow onion, sliced to your preference (I use thin slices, but thick or diced could work as well)
1 tablespoon Worcestershire sauce
1/2 teaspoon Tabasco sauce (can add more to get the "kick" you want)
16 ounces canned diced tomatoes
1 cup chicken stock or 1 cup water
1 (10 ounce) package frozen lima beans, thawed
1 (8 ounce) package corn kernels, thawed (can also use fresh)

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!

Nutrition Facts : Calories 633.9, Fat 29.9, SaturatedFat 8, Cholesterol 111, Sodium 1115, Carbohydrate 52, Fiber 8.3, Sugar 7.9, Protein 40.9

SLOW COOKER BRUNSWICK STEW



Slow Cooker Brunswick Stew image

Provided by Virginia Willis

Categories     main-dish

Time 8h25m

Yield 8 servings

Number Of Ingredients 12

1 tablespoon vegetable oil
1 onion, chopped
1 stalk celery, chopped
2 cloves garlic, very finely chopped
Two 28-ounce cans low-sodium diced tomatoes
One 15-ounce can low-sodium tomato sauce
One 2-pound roast or BBQ chicken, meat coarsely shredded (skin and bones discarded)
1 pound chopped or pulled BBQ pork
Scraped kernels from 4 ears fresh sweet corn (about 2 cups) or 2 cups frozen corn, defrosted
1 1/2 cups frozen butterbeans, defrosted
2 Idaho potatoes, peeled and cut into 1/2-inch cubes
Coarse kosher salt and freshly ground black pepper

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.

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