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Brunswick Stew - 2

Type: Chicken, Poultry
Courses: Soup
Serves: 6 people

Recipe Ingredients

1   Chicken - cut up
1   Onion - quartered
2   Celery - diced
1 teaspoon 5mlSalt
1/8 teaspoon 0.6mlWhite pepper
1/4 teaspoon 1.3mlBlack pepper
10 oz 284gFrozen small lima beans
16 oz 454gFrozen white shoe-peg corn
1 lb 454g / 16ozCanned tomatoes
3 lbs 1362g / 48ozPotatoes - cubed (small)
1/3 cup 78mlKetchup
2 tablespoons 30mlVinegar
1 tablespoon 15mlBrown sugar
1 teaspoon 5mlWorcestershire
1/2 teaspoon 2.5mlTabasco
1/4 teaspoon 1.3mlMarjoram - (dried)

Recipe Instructions

Place chicken in Dutch oven and add enough water to cover well. Add onion, celery, salt and pepper. Simmer until chicken comes off bones easily. Remove chicken to cool and add corn, butterbeans, tomatoes, potatoes, ketchup and vinegar; cook 2 hours or until tender. Remove chicken from bones and add to vegetables along with Worcestershire, Tabasco, and Marjoram.

Serves 6 - 8 NOTE: Vary amount of water for thick or soupy stew. Add a cup of chicken broth after first or second serving.

From Virginia Hospitality 15th edition, 1990.

Betty Crocker


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