Cooked - Virginia Brunswick Stew

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Virginia Brunswick Stew

16.0

4 slices (about 5 ⅓ oz) thick-cut bacon, (chopped)

2 medium onions, (diced)

4 cups chicken broth

2 medium russet potatoes (about 1 lb.), (peeled and cut into ½-inch dice)

2 tablespoons tomato paste

1 rotisserie chicken (about 3 lbs.), (meat removed and chopped (about 4 cups))

1 (28 ounce) can diced tomatoes, (not drained)

4 cups fresh or frozen corn kernels

2 cups fresh or frozen lima beans

2 cups fresh or frozen sliced okra ((optional))

2 tablespoons light brown sugar

1 tablespoon distilled white vinegar ((apple cider vinegar also works well))

1 teaspoon Worcestershire sauce

Kosher salt and ground black pepper, (to taste)

In a large pot, cook the bacon over medium-high heat until almost crisp, about 5 minutes. Add onion and cook until softened, about 5 more minutes.
Add chicken broth and potatoes; bring to a boil. Boil until potatoes begin to soften, about 10 minutes.
Reduce heat to low. Stir in the tomato paste. Add chicken, diced tomatoes, corn, lima beans, okra (if using), brown sugar, vinegar, Worcestershire sauce, salt, and pepper. Stir well.
Cover and simmer for about 1 hour, stirring occasionally. The stew should be very thick. If you'd like it even thicker, simmer the pot uncovered. To thin, add more broth or water. Taste and season with additional salt and pepper, if necessary.
Ladle into bowls, garnish with chopped fresh herbs if desired, and serve!

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🥘Stew

Cuisine🇺🇸American

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyEasy ⏰ 1h

Created 70 weeks ago

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