Virginia Brunswick Stew Recipes

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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.

BRUNSWICK STEW



Brunswick Stew image

Follow step-by-step, photo illustrated instructions to make our delicious, and hearty, Brunswick Stew. We're combining Chicken, Pork BBQ, and some of our favorite vegetables, to make this stew from scratch. Brunswick Stew is a traditional side dish served in barbecue restaurants throughout the South, but it's great as a main course of its very own. Just add saltine crackers or bread.

Provided by Steve Gordon

Categories     Soups

Time 1h45m

Number Of Ingredients 15

1 whole Chicken
1 lb. Pork Barbecue, fully cooked.
1 lb. Baby Lima Beans
1 lb. Corn
4 medium Potatoes, diced
1 can Tomato Sauce - 8oz.
2 cans Tomato Paste - 4oz
½ stick Butter
¼ cup Apple Cider Vinegar
¼ cup Texas Pete Hot Sauce
¼ cup Ketchup
2 Tablespoons Brown Sugar
1 Tablespoon Worcestershire Sauce
1 teaspoon Black Pepper
1 teaspoon Salt

Steps:

  • Rinse the fryer under cold running water.
  • Place fryer in large stock pot and cover with water about 6 inches over chicken.
  • Bring to a boil, reduce heat to medium and let chicken cook for one hour.
  • Remove cooked chicken from pot, set aside to cool.
  • Place the frozen baby lima beans and frozen corn in a colander. Rinse well.
  • Add the beans and corn to a large stock pot.
  • Wash, peel and cut up the potatoes, add to the beans and corn.
  • Add enough water to cover the vegetables by about 2 inches.
  • Cook over medium heat, stirring often, until vegetables are tender. About one hour.
  • While the vegetables cook, pull the chicken meat from the bones. Discard bones and skin.
  • Shred chicken into small pieces.
  • When vegetables are done, remove any excess liquid, leaving just enough to reach top of vegetables.
  • Add tomato sauce.
  • Add apple cider vinegar
  • Add brown sugar.
  • Add black pepper
  • Add salt.
  • Add butter.
  • Add Texas Pete Hot Sauce.
  • Add tomato paste.
  • Add Worcestershire Sauce.
  • Stir well.
  • Add chicken to the stew.
  • Add pork barbecue to stew.
  • Add Ketchup. Stir well.
  • Return to stove top and simmer on medium, stirring often, until warm, prior to serving.
  • Stock or liquid from vegetables may be added if needed to obtain desired consistency.
  • Serve warm and Enjoy!

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

CLASSIC VIRGINIA BRUNSWICK STEW



Classic Virginia Brunswick Stew image

Growing up in southwest Virginia, Brunswick stew was a classic southern staple in grandmas house. This dish that's full of corn, potatoes, beans will make for a hearty, deliciously satisfying meal. Serve warm in a bowl with a nice chuck of cornbread. The whole family will love it!

Provided by G.Brock

Categories     Soup

Number Of Ingredients 14

1.5 pounds boneless chicken or pulled pork
1.5 ounces fatback, cut into 4 long slabs
4 cups cups of low sodium chicken stock (water is traditionally used)
1 pound Yukon Gold potatoes, peeled and chopped
1 yellow onion, chopped
1 teaspoon freshly ground black pepper
1/2 - 1 teaspoons cayenne pepper
1/2 teaspoon kosher salt, or to taste
3/4 - 1 tablespoons sugar
14 ounces canned, crushed, no-salt-added tomatoes plus their juices
14 ounces canned, drained butter beans (use fresh if in season)
14 ounces canned, drained white shoe peg corn, drained (use fresh if in season)
2 tablespoons unsalted butter, cut into small pieces
Smoked paprika to taste

Steps:

  • Place the chicken or pork and fatback in a large stockpot or Dutch oven. Cover with the chicken stock and bring to a boil over high heat. Reduce the heat to medium and cook, uncovered, for about 1 hour. Discard the fatback, and help the chicken shred (it will happen easily) in the pot with two forks.
  • Next, add in the potatoes, onions, black pepper, cayenne pepper, salt and sugar. Increase the heat and bring the mixture to a boil. Then, reduce the heat to medium and cook, uncovered, until the potatoes are soft - roughly 30 minutes or so.
  • After, stir in the tomatoes, their juices and the butter beans. Cook for another 15-20 minutes and then stir in the corn and butter pieces. Let the stew cook on low, uncovered, for an hour longer so it becomes nice and thick.
  • Serve the stew hot and if you can't eat it all, store it in the freezer (after it cools) for another day!

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

SMOKY MOUNTAIN BRUNSWICK STEW



Smoky Mountain Brunswick Stew image

Where Brunswick stew originated causes heated discussions in the South. Depending on which story you accept, it was created either in Brunswick County, Virginia, in 1828, or on St. Simons Island, Georgia, in 1898. Supporters on both sides hotly dispute which state possesses bragging rights. In Virginia, the basic ingredients are boiled chicken, potatoes, onions, butter beans, corn, and tomatoes. Huge batches simmer for hours, resulting in a thick stew that's eaten with a fork. Virginians serve it as a main dish with bread on the side. In Georgia, the stew is more tomato- and barbecue-based, and usually includes barbecued pork and chicken. There, it's a prized side dish of the best barbecue joints, and real aficionados order it by the bowlful. Most Georgians laugh at the Virginia version that adds butter beans.Our version of Brunswick stew is the best of both worlds, incorporating both pork and chicken like the Georgia version, and adding lima beans in Virginian style. Packed with protein and lots of veggies, this stick-to-your bones stew is ideal for the colder months.

Provided by Southern Living Editors

Categories     Stew

Time 1h15m

Yield 13 cups

Number Of Ingredients 16

1 (3-lb) whole chicken, cut up
1 teaspoon salt
1/2 teaspoon paprika
1 tablespoon butter
1 tablespoon canola oil
2 medium onions, chopped
1 medium-size green bell pepper, chopped
3 cups chicken broth
1 (14.5-oz.) can diced tomatoes
1 teaspoon Worcestershire sauce
1 cup barbecue sauce
1/2 teaspoon hot sauce
2 cups frozen whole kernel corn
1 (10-oz.) package frozen baby lima beans
1 (0.75-lb.) package barbecued pork
2 tablespoons chopped fresh parsley

Steps:

  • Sprinkle chicken with salt and paprika. Melt butter with oil in a large Dutch oven over medium-high heat; add chicken, and cook, turning occasionally, 6 minutes or until browned on all sides. Remove chicken, reserving drippings in Dutch oven. Skin and bone chicken. Cut meat into bite-size pieces.
  • Add onion and green pepper to reserved drippings in Dutch oven; sauté until tender. Add chicken, chicken broth, next 4 ingredients, and 1 cup water; partially cover, and bring to a boil over medium-high heat. Add corn and next 3 ingredients; cover, reduce heat to low, and simmer 30 minutes.

LOW SODIUM BRUNSWICK STEW



Low Sodium Brunswick Stew image

Here's a low sodium recipe for a delicious Brunswick Stew, a southern dish featuring a tomato base with chicken and vegetables. The secret for a little tang is the inclusion of some low salt barbeque sauce.

Provided by LoSo Foodie

Categories     Soups and Stews

Time 40m

Number Of Ingredients 13

4 tablespoons of unsalted butter
3 cloves of garlic, minced
1 large yellow onion, chopped
1½-pounds (about 3 cups) of chicken breast, boiled and shredded
1 can (28-ounce) of no-salt-added crushed tomatoes
1 can (16-ounce) of no-salt-added creamed corn
1 bag (12-ounce) bag of frozen lima beans
1 cup of no-salt-added chicken broth
½ cup barbecue sauce (use homemade no-salt-added bbq sauce or purchase low sodium bbq sauce)
1 tablespoon of distilled white vinegar
1 teaspoon of low sodium Worcestershire sauce
1/2 teaspoon of black pepper
1/2 teaspoon of liquid smoke

Steps:

  • Melt butter in a Dutch oven over medium heat. Add onion and cook until the onions begin to get transparent - about 5 minutes.
  • Add garlic and lima beans. Cook for 2 minutes to give your lima beans a head start on fully cooking.
  • Add chicken, chicken stock, crushed tomatoes, creamed corn, barbeque sauce, vinegar, Worcestershire sauce, black pepper, and liquid smoke. Stir all ingredients together. Simmer for 20-30 minutes stirring occasionally.

Nutrition Facts : Calories 193 calories, Carbohydrate 23 grams carbohydrates, Cholesterol 35 milligrams cholesterol, Fat 7 grams fat, Fiber 4 grams fiber, Protein 11 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 170 milligrams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat

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