Brunswick Stew

This classic Southern Brunswick Stew is a hearty, flavorful one-pot meal made with chicken, lima beans, corn, and potatoes simmered in a rich barbecue tomato broth. The perfect comfort food for cool weather.

Course Main

Cuisine American, Southern

Keyword Brunswick Stew

Prep Time 15

Cook Time 4

Total Time 4 15

Servings servings

Calories 512kcal

Author Michelle

Ingredients

Chicken Broth

2 quarts water (8 cups)
1 whole frying or roasting chicken about 3½ pounds
2 bay leaves
5 sprigs fresh thyme
6 stems fresh parsley
2 ribs celery quartered
1 medium onion peeled, ends cut off, and cut into wedges
½ teaspoon salt
½ teaspoon whole black peppercorns

Stew

2 cans (15 ounces each) baby lima beans undrained
2 cans (28 ounces each) diced tomatoes undrained
1 package (12 ounces) frozen baby lima beans
3 medium potatoes peeled and diced
1 large sweet onion diced
2 cans (15 ounces each) cream-style corn
¾ cup barbecue sauce
1 tablespoon tomato paste
2 tablespoons sugar
¼ cup butter
½ teaspoon garlic powder
1 teaspoon salt plus more to taste
1 teaspoon black pepper
2 teaspoons hot sauce

Instructions

Broth

Add the chicken to a large pot along with water, bay leaves, thyme, parsley, celery, onion, and peppercorns.
Simmer, uncovered, until the chicken is cooked through and tender – approximately 1½ hours.
When tender, set the chicken aside until cool enough to handle.
Remove and discard the bones and skin from the chicken. Shred the chicken meat, and set aside.

Stew

Strain remaining liquid over a fine mesh strainer into a bowl to remove herbs and debris. Measure 3 cups to return to the pot.
Strain the canned lima beans into a strainer over the pot with broth. Add only the bean liquid to the pot. Set beans aside for later use.
Add tomatoes to Dutch oven. Bring to a boil over medium-high heat. Cook, stirring often, for 40 minutes or until liquid is reduced by ⅓.
Mash reserved canned beans with a potato masher.
Add mashed and frozen beans, chicken, potatoes, and onions to Dutch oven. Cook over low heat, stirring often, for 3 hours and 30 minutes.
Stir in corn and remaining ingredients.
Cook over low heat, stirring often, for 1 additional hour.

Video

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat leftovers in the microwave or on the stovetop.
Freezer Directions: This recipe can be frozen before or after slow cooking. To cook or serve, thaw overnight in the refrigerator before cooking or reheating.

Nutrition