brunswick stew
NuStart · Recipes · Soups
Brunswick Stew BfG
Stovetop · ~55 min · Serves 8 · ~1½ cups each
Ingredients
- 6–8 whole boneless, skinless chicken breasts
- 1 small onion, quartered
- 2 celery stalks, diced
- ½ tsp pepper
- 1 can (16 oz) white shoe-peg corn
- 1 package (10 oz) frozen small butterbeans
- 1 can (28 oz) diced tomatoes
- 2 small potatoes, peeled and cubed
- ⅓ cup ketchup
- 2–3 Tbsp white vinegar
- 1 Tbsp brown sugar
- 1 tsp Worcestershire sauce
- ½–1 tsp Tabasco sauce
- ¼ tsp marjoram
Directions
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- Place the chicken in a Dutch oven with the onion, celery, pepper, and enough water to cover well. Boil about 20 minutes, until cooked through; remove the chicken to cool.
- If time permits, chill the broth and skim off the fat.
- Reheat the broth and add the corn, butterbeans, tomatoes, potatoes, ketchup, and vinegar.
- Cut the chicken into bite-sized pieces and add to the vegetables along with the brown sugar, Worcestershire, Tabasco, and marjoram.
- Simmer until the potatoes are tender. For a thinner stew, add more water or low-sodium chicken broth.
Ingredient tip. When a recipe uses a packaged or processed food, choose a version with five or fewer ingredients on the label.
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Produce
Meat & poultry
Frozen
Pantry & dry goods
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Broth. Any broth labeled low sodium or unsalted works here. Pacific Foods Organic Low Sodium is the one we tested with; its carton lists 50 mg of sodium per cup for chicken, 140 mg for beef and 120 mg for vegetable, against roughly 860 mg a cup for regular broth. The brand is not the point; the label is. Low-sodium broth does taste thinner than salted, and that is the whole idea: salt at the end, where you can taste it, instead of at the start where the carton decided for you.
Adapted from the Body for God Cookbook by Lisa Young.
Per-serving values are approximate and vary with brand, variety, and preparation.