Brunswick stew is a popular dish similar to a thick vegetable soup with meat, and like most soups and stews there are a million variations.
Two places claim to be the origin of Brunswick stew Brunswick County Virginia and Brunswick Georgia-It appears that claiming the origin of this stew is serious business.
In the past this soup did not appeal to me until I saw a friend prepare it for her grandchild’s bring to school “Family Recipe Day” Suddenly I was inspired. This version is a thick Georgia style stick to your ribs version, and to reflect my state of mind, true to form, it is a batch and freeze kind of soup. Or it is a crowd pleaser on a Sunday afternoon.
This stew is a keeper and during the cooler months this hits the spot.
Chicken and Brisket Brunswick Stew
Recipe from Southern Living
2 large onions, chopped
2 garlic cloves, minced
1 tablespoon vegetable oil
1-1/2 tablespoon jarred beef soup base
2 lb. skinned and boned chicken breasts
1 (28-oz.) can fire-roared crushed tomatoes
1 (12-oz) package frozen white shoe peg or whole kernel corn
1 (10-oz) package frozen cream-style corn, thawed
1 (9-oz) package frozen baby lima beans
1 (12-oz) bottle chili sauce
1 tablespoon brown sugar
1 tablespoon yellow mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon coarsely ground pepper
1 lb. chopped barbecue beef brisket without the sauce
1 tablespoon fresh lemon juice
Hot sauce (optional)
1. Sauté onions and garlic in hot oil in a 7.5-qt. Dutch oven over medium-high heat 3 to 5 minutes or until tender.
2. Stir together beef soup base and 2 cups water, and add to Dutch oven. Stir in chicken and next 9 ingredients. Bring to a boil. Cover, reduce heat to low, and cook, stirring occasionally, 2 hours.
3. Uncover and shred chicken into large pieces using 2 forks. Stir in brisket and lemon juice. Cover and cook 10 minutes. Serve with hot sauce, if desired.