Virginia's Best Brunswick Stew
- Ready In:
- 6hrs 25mins
- Ingredients:
- 14
- Serves:
-
4-6
ingredients
- 1⁄2 cup all-purpose flour
- 1 teaspoon salt
- 1⁄2 teaspoon garlic powder
- 1⁄4 teaspoon pepper
- 1 lb chicken, boneless and skinless (breast or thighs)
- 2 tablespoons vegetable oil
- 2 (6 ounce) pork chops
- 1 yellow onion, sliced to your preference (I use thin slices, but thick or diced could work as well)
- 1 tablespoon Worcestershire sauce
- 1⁄2 teaspoon Tabasco sauce (can add more to get the "kick" you want)
- 16 ounces canned diced tomatoes
- 1 cup chicken stock or 1 cup water
- 1 (10 ounce) package frozen lima beans, thawed
- 1 (8 ounce) package corn kernels, thawed (can also use fresh)
directions
- Combine the flour, salt, garlic powder, and pepper in a Ziploc bag; add the chicken pieces and shake until coated evenly.
- Add the vegetable oil to a sauté pan on medium-high heat. Cook the chicken until browned on both sides, then add chicken and (not browned) pork chops to the crock pot.
- Sauté the chopped onion in the oil and meat drippings until browned. Add to slow cooker.
- Combine tomatoes, Worcestershire, and Tabasco; pour over meat.
- Add the chicken stock/water to the crock pot.
- Cover and cook on low for 4-6 hours, until the chicken is tender.
- Add the lima beans and corn; continue cooking for another 1-2 hours until the vegetables are tender.
- Remove chicken and pork from the crock pot; shred meat with two forks and return to stew.
- Enjoy!
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Reviews
Tweaks
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Not even close to a Southside Virginia Brunswick Stew recipe. I’m sure it’s flavorful to eat, but folks this is not Brunswick Stew, If you want original Brunswick stew, go to Brunswick County or Lunenburg County or Nottoway County VA in the fall, as many Volunteer Fire Depts and churches make stews you can purchase by the quart. Pre-order is best. It must be thick enough to eat with a fork, but use a spoon to get every drop. Cooked outside in a black pot using wood for the fire is always the very best, but those take real work and skill and time. It should not be too red, as it’s not suppose to be as tomato based as the Brunswick GA stews. Corn, butter beans (baby limas for the Yankees reading along), potatoes, onions, and tomatoes. As a kid we actually had traditional Brunswick stew made with venison and squirrel, but that was only in the winter made by Mom in a large pot on the stove top.
RECIPE SUBMITTED BY
I live in Charlottesville with four other girls - yes, four! We have a tiny kitchen (and no dishwasher!), but I try to make the best of it. I go to the University of Virginia and love to cook in my spare time. I'm always looking for new meals to try!