Southern Brunswick Stew
Southern Brunswick Stew
Feed a big family or a small army with our Traditional Southern Brunswick Stew recipe! When cold weather hits, it’s time to break out the Carolina Cooker® 14 Qt. Cast Iron Pot & Burner. A southern staple, you just add your choice of meat...we prefer to add chicken
Ingredients
2 cooked chicken (poached or rotisserie)
10 Cans (21 oz.) Whole peeled tomatoes
3 lb. Onions (chopped)
5 lb. Potatoes (peeled and diced)
4 Cans ( 15 oz.) Butter beans or baby lima beans
5 Cans (15 oz.) White shoe peg corn
3 Cartons (16 oz.) Chicken broth (low sodium, no MSG)
Water - The amount will depend on how the stew cooks down
Salt to taste
Pepper to taste
Crushed red pepper to taste
Sugar to taste
Directions
Step 01:
Fully cook chicken (either poached or rotisserie)
Step 02:
Squeeze all of the tomatoes down by hand and pick out the stems.
Step 03:
Add 16 oz. of water and all of the chicken broth to the stew pot.
Step 04:
Add tomatoes, onions, potatoes, and meat.
Step 05:
Bring to a boil.
Step 06:
Cook for two hours over medium to medium-high heat, stirring often.
Step 07:
Add more water if needed.
Step 08:
When potatoes are tender and meat has fallen apart, add in the beans and corn.
Step 09:
Continuing to stir.
Step 10:
The beans and corn tend to stick.
Step 11:
Continue cooking for approximately one hour.
Step 12:
Before the stew starts to thicken, begin seasoning to taste.
Step 13:
The amount of sugar will be determined by the tartness of the tomatoes.
Step 14:
Add salt and pepper to taste.
Step 15:
Add crushed red pepper to taste.
Step 16:
Continue to cook for an additional hour, give or take.
Step 17:
We use a wooden paddle to stir the stew.
Step 18:
When the paddle can stand unassisted, the stew is done.
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Cast Iron Pot and Burner, 14 Qt. Capacity
Item: #68853A
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