Virginia Brunswick Stew Recipe
Baby, it’s cold outside! On this cold winter day with below-freezing temps, it’s a good time for a steaming bowl of Brunswick stew — hot and filling and yummy. With snow in the forecast tomorrow, the stew pot is going this morning to have it ready for our first snow day.
The cookbook, Virginia Hospitality: A Book of Recipes From 200 Years of Gracious Entertaining, has the Brunswick stew recipe I have used for years. As with any cook, I have variations (in parentheses). Stew is best when the flavors are given time to meld so I often make mine the day before it will be served. The recipe easily doubles and triples for larger groups.
1 whole chicken, cut up (I use boneless, skinless chicken breasts)
1 onion, quartered
2 ribs celery, diced
1 teaspoon salt
1/4 teaspoon pepper
16 ounces white shoepeg corn
10 ounces frozen small butterbeans
1 pound canned tomatoes
2 small potatoes, cubed (I double or triple that amount)
1/3 cup ketchup
2-3 Tablespoons vinegar
1 Tablespoon brown sugar
1 teaspoon Worcestershire sauce
1/2 teaspoon Tabasco
1/4 teaspoon marjoram (I omit this)
2-3 Tablespoons butter
Place chicken in Dutch oven and add enough water to cover well. Add onion, celery, salt, and pepper. Boil until chicken comes off bones easily. Remove chicken to cool and add corn, butterbeans, tomatoes, potatoes, ketchup, brown sugar, and vinegar; cook 2 hours or until tender. Remove chicken from bones or shred chicken breasts and add to vegetables along with Worcestershire sauce, Tabasco, marjoram, and butter. Serves 6-8.
Note: Vary amount of water for thick or soupy stew. Add a teaspoon of chicken bouillon after the first or second serving.
Stay warm and safe, and enjoy!