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Brunswick stew

This simply made stew has been a universal favourite almost since the country began.

ingredients

4 - 6 servings
50 g (2 oz) 4 Tbs Butter
8 Chicken pieces
1 Large onion, sliced
1 Green pepper, pith and seeds removed and chopped
300 ml (10 fl oz) 1 1/4 cups Chicken stock
425 g (14 oz) Canned peeled tomatoes, drained
1/2 tsp Salt
1/2 tsp Cayenne pepper
1 Tbs Worcestershire sauce
225 g (8 oz) 1 cup Sweetcorn kernels
1/2 kg (1 lb) Canned or frozen lima beans, drained
2 Tbs Beurre manie (one part butter and two parts flour blended)

method

1. Melt the butter in a flameproof casserole. Add the chicken and fry until it is evenly browned. Transfer the pieces to a plate.

2. Add the onion and pepper to the casserole and fry until the onion is soft. Return the chicken to the casserole and stir in the stock, tomatoes, salt, cayenne and Worcestershire sauce. Bring to the boil and reduce the heat to low. Cover and simmer the mixture for 40 minutes.

3. Add the corn and lima beans, re-cover and simmer for a further 15 minutes. Add the beurre manie, a little at a time, and cook for 3 to 5 minutes, stirring constantly, or until the liquid has thickened and is smooth. Serve at once.

What did you think?

6 people have helped to review this recipe. Thankyou!

I love this Dish!
posted by Libby Smith @ 04:17PM, 9/17/11
I was raised in Brunswick GA, the self-proclaimed Birthplace of Brunswick Stew. Back home, the recipes varies from household to household. Mine always added beef and ham to the mix. Either way, this Stew is perfect for anytime of the year.
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