Virginia Brunswick Stew
User Reviews
5
Virginia Brunswick Stew
Description
Virginia Brunswick Stew centers on a base of chopped thick-cut bacon and diced onions sautéed until softened, delivering a savory foundation. Chicken broth and diced potatoes are added to provide body, followed by tomato paste, canned diced tomatoes, and a combination of corn, lima beans, and optional okra to add varied textures and a vegetable presence. Brown sugar, vinegar, and Worcestershire sauce are incorporated to create a subtly sweet and tangy broth typical of Brunswick stew. Simmering uncovered thickens the stew further, concentrating flavors and melding the ingredients into a hearty one-pot dish.
The stew’s flavor harmonizes smoky bacon, tender chicken, and robust vegetables with a broth that balances sweetness and acidity. The mix of ingredients contributes to a thick consistency with bites of soft potatoes, creamy lima beans, crisp corn kernels, and optional okra that adds slight earthiness. The long simmer draws out mingled tastes while maintaining distinct components.
Virginia Brunswick Stew can be served as a substantial main course, enjoyed on its own or with crusty bread to soak up the broth. Garnishing with fresh herbs brightens the presentation and adds fresh herbal notes to contrast the rich stew. This dish works well when warm and hearty, fitting into a homey meal occasion.
Adjust the brown sugar quantity to control sweetness—two tablespoons offers a mild sweet accent, but reducing to one tablespoon can suit a less sweet preference. If a thicker stew is desired, simmer without a lid to reduce excess liquid. Additional seasoning can be added at the end to suit taste.
Ingredients
- 4 lices Bacon chopped, thick-cut, about 5 ⅓ oz
- 2 medium onion diced
- 4 cups chicken broth
- 2 medium russet potato peeled and cut into ½-inch dice, about 1 lb
- 2 tablespoons tomato paste
- 1 rotisserie chicken meat removed and chopped (about 4 cups, about 3 lbs
- 1 (28 ounce) diced tomatoes not drained, canned
- 4 cups corn kernels fresh or frozen
- 2 cups lima beans fresh or frozen
- 2 cups okra optional, fresh or frozen, sliced
- 1-2 tablespoons light brown sugar
- 1 tablespoon white vinegar apple cider vinegar also works well, distilled
- 1 teaspoon Worcestershire sauce
- kosher salt to taste
- ground black pepper to taste
Instructions
- In a large pot, cook the bacon over medium-high heat until almost crisp, about 5 minutes. Add onion and cook until softened, about 5 more minutes.
- Add chicken broth and potatoes; bring to a boil. Boil until potatoes begin to soften, about 10 minutes.
- Reduce heat to low. Stir in the tomato paste. Add chicken, diced tomatoes, corn, lima beans, okra (if using), brown sugar, vinegar, Worcestershire sauce, salt, and pepper. Stir well.
- Cover and simmer for about 1 hour, stirring occasionally. The stew should be very thick. If you'd like it even thicker, simmer the pot uncovered. To thin, add more broth or water. Taste and season with additional salt and pepper, if necessary.
- Ladle into bowls, garnish with chopped fresh herbs if desired, and serve!
Notes
- Adjust brown sugar amount to make the broth more or less sweet according to your preference.
- Simmer uncovered to thicken the stew or add broth to thin if needed.
- Garnish with chopped fresh herbs for added brightness before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16cups
Amount Per Serving
Calories 133 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 133kcal | 7% |
| Carbohydrates | 22g | 7% |
| Protein | 6g | 12% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 10mg | 3% |
| Sodium | 259mg | 11% |
| Potassium | 441mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 88IU | 2% |
| Vitamin C | 12mg | 13% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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