Brunswick stew recipe
information
This simply made stew has been a universal favourite almost since the country began.
ingredients
Brunswick Stew, a warming dish based on chicken, is popular throughout the United States. Serve with mashed potatoes or noodles for a complete meal.
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)
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.
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.
serving amount
4 - 6 servings
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
