Brunswick Stew

From Brunswick County, Virginia or North Carolina? The debate still rages over where this country hearty chicken stew gets its name.

Brunswick Stew
20 mins
by 2  people
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  • 2   pounds meaty chicken or rabbit pieces, skinned
  • 1 1/2  cups onion cut into small wedges
  • 4   cloves garlic, minced
  • 1  14 1/2 ounce can tomatoes, cut up
  • 1  10  ounce package frozen sliced okra
  • 1/2  cup chicken broth
  • 1   teaspoon yellow mustard
  • 1   teaspoon Worcestershire sauce
  • 1/2  teaspoon dried thyme, crushed
  • 1/4  teaspoon pepper
  • 1/4  teaspoon bottled hot pepper sauce
  • 1  8  ounce can whole kernel corn, drained
  • 1  8  ounce can baby lima beans, drained
  • 1/2  cup cubed ham
  • 1  12  ounce jar brown gravy
Related Video
How to Make Old Fashioned Beef Stew

This hearty dish is bound to warm you up on a cold winter's day. If you are short on time you can easily make this old-fashioned beef stew in a slow cooker.

In a 4-1/2-quart Dutch oven, combine chicken or rabbit, onion, garlic, tomatoes, okra, chicken broth, mustard, Worcestershire sauce, thyme, pepper, and hot pepper sauce. Bring to boiling; reduce heat. Cover and simmer for 30 to 40 minutes or until chicken or rabbit is tender.
Add corn, lima beans, and ham. Stir in gravy. Return to boiling; reduce heat. Simmer 5 minutes. Makes 6 servings.

nutrition information

Per Serving: cal. (kcal) 359, Fat, total (g) 10, chol. (mg) 100, sat. fat (g) 2, carb. (g) 28, pro. (g) 40, sodium (mg) 876, Percent Daily Values are based on a 2,000 calorie diet
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