Brunswick Stew
A healthy, comforting stew originating from Virginia, this version is made with simple pantry ingredients and omits the need for BBQ sauce or ketchup! Enjoy this version with no added sugar but lots of added flavor!
Ingredients
- 2 ½ cups shredded chicken about 1 large chicken breast
- 1 tbsp olive oil
- 1 yellow onion chopped
- 2 cloves garlic minced
- 2 carrots chopped
- ¾ cup chopped celery
- 2 red skinned potatoes chopped
- 2 cups corn rinsed and drained
- 1 cup lima beans rinsed and drained
- 1 28 oz can diced tomatoes
- 1 32 oz chicken broth or bone broth
- 1 tsp dried parsley
- 1 bay leaf
- 2 tbsp Worcestershire sauce
- 1 tsp salt
- pepper to taste
- ½ tsp hot sauce
- fresh parsley for garnish
- hot sauce for garnish
Instructions
- Heat oil over medium heat in a large deep pan/Dutch oven, sauté onions and garlic until soft.
- Add in carrots, celery and potatoes, canned tomatoes, broth, corn, lima beans, Worcestershire sauce, parsley, bay leaf, salt, pepper and hot sauce.
- Bring mixture to a boil, then reduce heat simmer for about 30-40 minutes or until potatoes are tender.
- Remove bay leaf and add in shredded chicken, stir to combine and cook an until chicken is heated through. If you want to create a thicker broth, mash up a few of the potatoes and stir. If the stew is too thick, you can add more chicken broth or water, starting with 1/2 cup.
- When stew is finished, garnish with fresh parsley and hot sauce according to each persons tastes! Enjoy!
Tried this recipe?Let us know how it was!