Brunswick stew is a classic Southern dish featuring meat, chopped bell pepper, lima beans, and corn in a tomato base. Developed in 19th-century Virginia, this stew originally included squirrel meat (we opt here for chicken). This version uses flour to give the stew body and features garlic bread on the side. Garnish with fresh thyme sprigs.
1 cup chopped red bell pepper
3/4 cup chopped yellow onion
1/2 cup chopped celery
1 tablespoon peanut oil
1 tablespoon all-purpose flour
1 pound skinless, boneless chicken thighs, cut into 1/2-inch pieces
1 (10-ounce) package frozen baby lima beans, thawed
6 (1-ounce) slices Italian bread, toasted
2 garlic cloves, halved
How to Make It
Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add bell pepper, onion, and celery to pan; cook 5 minutes, stirring occasionally. Add oil to pan. Combine flour and chicken in a medium bowl, tossing to coat. Add chicken to pan; cook 2 minutes or until lightly browned. Gradually stir in broth; bring to a boil. Cook 1 minute or until slightly thick, stirring constantly. Add tomato paste and next 5 ingredients (through lima beans) to pan. Cover, reduce heat, and simmer 30 minutes.
Rub bread slices with cut sides of garlic; discard garlic. Serve bread with stew.
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I was born and raised in Virginia and went to many "Brunswick Stew"s that were held in the fall - most times for political gatherings. Men cook the Brunswick Stew in large iron cauldrons and they start very early in the morning...This recipe shown here scares me..
It is very far from the real one..and the real one is healthy! The Brunswick Stew I make along with most persons from Virginia use this recipe: Water, chicken, corn, butter beans, tomatoes, onions, salt, lots of black pepper and ground red pepper or a pepper pod (optional) You cook it very slow until the chicken falls to pieces. Literally into strings. If you don't have squirrel you can add salt pork (which Cooking Light would have a coronary over). Ketchup, BBQ sauce and Worhesterire sauce is not a traditional ingredient in Brunswick Stew.Thank you cooking light
As a lifelong Virginian, I would never put bell pepper in Brunswick stew! Okra might be acceptable, but then you are almost making a gumbo, so why not just go whole hog and do the roux, too? For Brunswich stew, stick with the basics: chicken, chicken stock, onions and celery, frozen corn and baby limas, tomatoes and maybe some potatoes. Season with thyme and sage and perhaps a dash of Worcestershire sauce. I also sometimes add a little vinegar, catsup and brown sugar - but don't overdo it!
I was very disappointed with this recipe. Having grown up in Virginia, this was no where near as good as the dishes I remember. I won't make this again, but if I were to, I'd use less lima beans and less hot sauce (my family is not very big on spices).
There are many varieties of Brunswick stew. This one has none of the traditional flavors. Although the meat and vegetables are often varied, the tomato base should have sweet and tangy overtones that come from ketchup, worchestershire and barbeque sauce, none of which are included in these ingredients.
I used boneless chicken breasts and added several red pototoes that had been quartered the last 10 minutes or so. Went easy on the Tabasco sauce as I don't like "hot" and didn't serve the Italian bread. Great flavor and so easy. A definite repeat.
This was a really good stew and super easy for lazy weekend supper. It comes together very quickly and doesn't require expensive ingredients. I cooked it to the letter in terms of the recipe and the proportions and flavor were just right. I have folks who don't like spicy so I didn't add the hot sauce in the main pot and let others season or use hot sauce as needed. Serve with crusty ciabatta bread. Looking forward to weekday leftovers and will definitely add this one to my stew and soup repertoire.
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