Search thousands of recipes reviewed by home cooks like you.

Southern Living magazine's Brunswick Stew

Southern Living magazine's Brunswick Stew

Southern Living magazine

Southern Living magazine

This stick-to-your ribs recipe promises plenty of satisfying flavor sure to tickle your taste buds. No need to worry about the ample quantity; keep extra portions under wraps in the freezer.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 16 servings

Adjust

Directions

  1. COOK chicken in a large Dutch oven in boiling water to cover 45 minutes or until done.
  2. REMOVE chicken from broth, reserving broth for another use. Cool chicken. Skin, bone, and chop chicken.
  3. SAUTE onion and bell pepper in hot oil in Dutch oven until tender. Add chicken, tomato, and next 4 ingredients.
  4. COMBINE flour and 1 cup water, whisking until smooth. Stir into chicken mixture. Add potato and next 5 ingredients.
  5. COVER and cook over medium heat, stirring occasionally, 20 to 30 minutes. Add corn and lima beans, and cook 10 minutes.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

BINX101
16

BINX101

10/9/2007

This is a lot like Brunswick stew I get in Georgia at BBQ restaurants. The only thing missing is pulled pork. I added about 1/4 cup of rib sauce, and a couple of tablespoons of "liquid smoke" to give it that just out of the pit taste. Fabulous!

NAIVERAY
16

NAIVERAY

2/11/2004

Really tasty stew. I substituted a can of great northern beans for the "baked beans," and used the chicken broth instead of water (per another reviewer's suggestion) but otherwise followed the recipe to a T. Next time I'll add a little less sugar - I'll be making this one again!

KAREN LEONARD
15

KAREN LEONARD

2/11/2004

Another great Southern Living Keeper. Why not use that nice, rich chicken broth instead of water with the flour to thicken?