Recipe for cooking brunswick stew

Soups for Salads :: Stews

Brunswick Stew

This stew, from Brunswick County, Virginia, oftentimes contains squirrel, beef and a bone from a baked Virginia or country ham. You can add these to the pot, along with the fryer, if you want.

1 lrg. broiler-fryer
2 celery stalks
1 sm. onion
1 qt. water
2 (28 oz.) cans whole tomatoes
1 (16 oz.) can whole tomatoes
1 C. chopped onion
3 med. potatoes, peeled
2 (10 oz.) pkg.s frozen baby lima beans
2 (10 oz.) pkg.s frozen kernel corn
1/4 C. plus 1 Tbsp. sugar
1 tsp. salt
1/2 tsp. red pepper
1/4 tsp. black pepper

Mix together first four ingredients in a lrg. Dutch oven or stockpot; bring to a boil. Cover, reduce heat, and simmer 2 hr.. Remove chicken from broth, reservings broth in Dutch oven; discard celery and onion. Skim and discard fat from surface of broth. Cool chicken; skin, bone and coarsely chop meat. Set aside.

Add tomatoes (undrained), chopped onion, and whole potatoes to broth; bring mixture to a boil. Cover, reduce heat, and simmer 30 min. or until potatoes are tender. remove potatoes; mash and return to stew.

Add chopped chicken, baby lima beans and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 3 hr., stirring often.