Southern Brunswick Stew
Southern Brunswick Stew
Feed a big family or a small army with our Traditional Southern Brunswick Stew recipe! When cold weather hits, it’s time to break out the Carolina Cooker® 14 Qt. Cast Iron Pot & Burner. A southern staple, you just add your choice of meat...we prefer to add chicken
Ingredients
- 2 cooked chicken (poached or rotisserie)
- 10 Cans (21 oz.) Whole peeled tomatoes
- 3 lb. Onions (chopped)
- 5 lb. Potatoes (peeled and diced)
- 4 Cans ( 15 oz.) Butter beans or baby lima beans
- 5 Cans (15 oz.) White shoe peg corn
- 3 Cartons (16 oz.) Chicken broth (low sodium, no MSG)
- Water - The amount will depend on how the stew cooks down
- Salt to taste
- Pepper to taste
- Crushed red pepper to taste
- Sugar to taste
Directions
- Fully cook chicken (either poached or rotisserie)
- Squeeze all of the tomatoes down by hand and pick out the stems.
- Add 16 oz. of water and all of the chicken broth to the stew pot.
- Add tomatoes, onions, potatoes, and meat.
- Bring to a boil.
- Cook for two hours over medium to medium-high heat, stirring often.
- Add more water if needed.
- When potatoes are tender and meat has fallen apart, add in the beans and corn.
- Continuing to stir.
- The beans and corn tend to stick.
- Continue cooking for approximately one hour.
- Before the stew starts to thicken, begin seasoning to taste.
- The amount of sugar will be determined by the tartness of the tomatoes.
- Add salt and pepper to taste.
- Add crushed red pepper to taste.
- Continue to cook for an additional hour, give or take.
- We use a wooden paddle to stir the stew.
- When the paddle can stand unassisted, the stew is done.
Shop Related Products
14 Quart Cast Iron Pot and Burner Set with Stand
Item: #68853A
$214.99
