Old Fashioned Brunswick Stew
User Reviews
5
Old Fashioned Brunswick Stew
Description
This traditional Brunswick Stew starts by simmering a smoked ham bone in water to extract smoky depth. Then a stewing hen with aromatic herbs and vegetables adds body and richness as it cooks until tender. The chicken meat is shredded and returned to the broth. Further ingredients including potatoes, butter beans, canned corn, tomatoes, barbecue sauce, and ketchup create the thick stew base, seasoned with salt and optional red pepper flakes for heat. The stew is cooked until vegetables are soft and the flavors meld.
The result is a thick, warming stew with a balance of smoky, tangy, and lightly spicy notes. It is usually served hot as a filling meal especially suited to cooler weather.
The ham bone is primarily for flavor and may be omitted; the stew can be made with shredded chicken, pulled pork, or a combination. Leftovers keep well refrigerated for about four days and freeze well up to three months.
Ingredients
- 1 ham bone preferably from a smoked ham
- 3 quarts water
- 4 pound stewing hen
- 2 bay leaf
- 1 teaspoon thyme dried or several sprigs fresh
- 6 tems parsley fresh
- 2 ribs celery
- 2 onion small
- ½ teaspoon black peppercorns
- 14.5 ounces diced tomatoes canned
- 1 onion chopped, large
- 4 potato cubed, medium
- 2 cups butter beans also called baby or "petite" lima beans
- 19 ounces whole kernel corn drained (two cans, canned
- 18 ounces barbecue sauce recommend Kraft original, bottled sweet and smoky
- 1 cup ketchup
- 2 teaspoons salt or to taste
- 1 teaspoon red pepper flakes chopped (optional, or 1 red chili pepper
Instructions
- Put the ham bone in a large cooking pot with the water. Bring to a boil, reduce the heat, cover and simmer for 1 hour. NOTE: If there is any usable cooked meat on the bone, remove it and return it to the broth in the pan. Discard the ha
- Add the chicken to the pot along with the bay leaves, thyme, parsley, celery, onions and peppercorns.
- Simmer, uncovered, until the chicken is cooked through and tender – approximately 1 1/2 hours. When tender, set the chicken aside until cool enough to handle.
- Remove and discard the bones and skin from the chicken. Finely shred the chicken meat and return to the broth.
- Add the onion, butterbeans or baby lima beans, corn, potatoes, diced tomatoes, barbecue sauce, catsup, salt and red pepper flakes, if using. Add more water if needed to make a thick soupy stew.
- Cook for 45 minutes to 1 hour or until the vegetables are tender
Notes
- The ham bone is optional and provides smoky flavor; the stew can be made with chicken, pulled pork, or both.
- Keep leftovers refrigerated in a tightly sealed container for up to 4 days.
- Freezing the stew is possible for up to 3 months for longer storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18servings
Amount Per Serving
Calories 264 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 264kcal | 13% |
| Carbohydrates | 35g | 12% |
| Protein | 13g | 26% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 36mg | 12% |
| Sodium | 806mg | 34% |
| Potassium | 632mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 14g | 28% |
| Vitamin A | 369IU | 7% |
| Vitamin C | 17mg | 19% |
| Calcium | 48mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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