| Level: | Easy |
| Total: | 6 hr 10 min |
| Prep: | 20 min |
| Cook: | 5 hr 50 min |
| Yield: | 3 1/2 quarts |
| Level: | Easy |
| Total: | 6 hr 10 min |
| Prep: | 20 min |
| Cook: | 5 hr 50 min |
| Yield: | 3 1/2 quarts |
Ingredients
- 2 quarts water
- 1 (3 1/2-pound) whole chicken, cut up
- 1 (15-ounce) can baby lima beans, undrained
- 1 (8-ounce) can baby lima beans, undrained
- 2 (28-ounce) cans whole tomatoes, undrained and chopped
- 1 (16-ounce) package frozen baby lima beans
- 3 medium potatoes, peeled and diced
- 1 large yellow onion, diced
- 2 (15-ounce) cans cream-style corn
- 1/4 cup sugar
- 1/4 cup unsalted butter or margarine
- 1 tablespoon salt
- 1 teaspoon pepper
- 2 teaspoons hot sauce
Instructions
- Bring water and chicken to a boil in a Dutch oven. Reduce heat, and simmer for 40 minutes or until tender. Remove chicken, and set aside. Reserve 3 cups broth in Dutch oven. Pour canned lima beans and liquid through a wire-mesh strainer into Dutch oven. Reserve beans. Add tomatoes to Dutch oven. Bring to a boil over medium-high heat. Cook, stirring often, for 40 minutes or until liquid is reduced by 1/3.
- Skin, bone, and shred chicken. Mash reserved beans with a potato masher. Add chicken, mashed and frozen beans, potatoes, and onions to Dutch oven. Cook over low heat, stirring often, for 3 hours and 30 minutes. Stir in corn and remaining ingredients. Cook over low heat, stirring often, for 1 additional hour.
- Note: A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Nutrition Facts
| Serving Size | 1 of 80 servings |
| Calories | 67 |
| Total Fat | 3 g |
| Saturated Fat | 1 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 4 g |
| Cholesterol | 12 mg |
| Sodium | 180 mg |
| Serving Size | 1 of 80 servings |
| Calories | 67 |
| Total Fat | 3 g |
| Saturated Fat | 1 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 4 g |
| Cholesterol | 12 mg |
| Sodium | 180 mg |
Reviews
Perfect Brunswick stew! I’m a North Carolina girl born and raised. In these parts, we know Bob Garner and this is his recipe. It’s everything I grew up with. I wouldn’t change a thing…I just didn’t add as much hot sauce – personal preference.
If anyone knows North Carolina food it’s Bob Garner. This recipe is really incredible. To quote my aunts and uncles from Battleboro North Carolina, “I thoroughly enjoyed it”
Excellent combination of ingredients!
I added 1clove if garlic— be careful of any hot sauce you might add. A true southern stew!
I added 1clove if garlic— be careful of any hot sauce you might add. A true southern stew!
My family is from eastern North Carolina. This was a really good recipe!
The results from following this recipe to a “T” were excellent! Everyone, even the picky eaters, loved it. Will be my go to recipe to feed the masses. Btw, I vote for origin being Brunswick county, VA. and not Georgia 😉
I bought a rotisserie chicken to save time and used chicken broth for the liquid. My mothers family is from eastern NC and it’s just as I remembered. I mostly followed the recipe but used a little less sugar. I added 1/4c catsup since after about two hours it appeared to need more tomato. I’m not sure it made any difference since it really doesn’t properly thicken until the last hour of cooking. It really does need all the cook time to make the consistency and flavor “real” Brunswick stew. It’s excellent.
My family frim “down east” NC said it’s spot on…and they should know since thqt’s the hotbed of Brunswick stew with vinegar sauced Barbeque!
Takes too long. my recipe takes a lot less for the common customer.
This recipe rocks!! We love it! We cook it forever until the wooden spoon stands up! I agree with less (2 Tbs sugar (brown and more (1/4 c hot sauce (Frank’s. I also use New Orleans Spice instead of the salt and Cayenne pepper. We call this Burgoo though, because I am from Kentucky. I know it isn’t really a Burgoo recipe, but it’s more fun to say!
I’ve been looking for a GOOD Brunswick Stew recipe for a year now…A lot of them tell you to food process everything, NO THANK YOU! I want a nice thick bowl of stew, not baby food. I cannot wait to try this. & Mrs. Fernows is delicious, I only find that in Virginia around Thanksgiving & Christmas. 🙁 Hopefully this works out!