Brunswick Stew Recipe

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Ingredients:

Serving

1 (3 1/2-4 lb) chicken
4 bay leaves
6 quarts cold water
sea salt
fresh ground black pepper
2 tbsp olive oil
2 tbsp unsalted butter
2 lbs beef stew meat, cut into 1-inch chunks
2 lbs pork butt, cut into 1-inch chunks
2 onions, chopped (skins and trimmings reserved)
4 celery ribs, chopped ( leaves reserved)
4 carrots, chopped (peels and trimmings reserved)
1 (28 oz) can diced tomatoes with juice
1/2 cup ketchup
1/4 cup worcestershire sauce
2 tsp crushed red pepper flakes
3 large potatoes, peeled and chopped
4 cups corn kernels (fresh or frozen , about 1 lb)
4 cups butter beans (fresh or frozen , about 1 lb) or 4 cups lima beans (fresh or frozen, about 1 lb)
hot sauce , for serving

Directions:

Rinse the chicken and remove any excess fat.
Place the chicken and 2 of the bay leaves in a large pot; cover with the cold water.
Season with salt and black pepper to taste; bring to a low boil.
Add the vegetable trimmings as you prep the vegetables.
Decrease the heat and simmer for about 1 hour, skimming the top of the broth as needed, until the juices run clear when the chicken is pierced with the tip of a small knife.
Remove the chicken and set aside to cool.
Strain the broth into a large bowl, discarding the trimmings and bay leaves.
Skim and discard the fat from the top of the broth with a large spoon.
When the chicken has cooled enough to handle, pull the meat from the bones, discarding the skin and bones.
Place the olive oil and butter in the same pot and heat over medium heat until the butter is sizzling hot.
Season the stew meat and pork butt with salt and black pepper to taste, add to the pot, and cook, stirring occasionally, until brown all over, 10-12 minutes.
Remove the meat from the pan and set aside.
Place the onions in the same pot, decrease the heat to low, and cook and stir for about 10 minutes, until soft and light brown.
Add the celery and carrots and cook and stir for 5 minutes more.
Add the reserved broth, the remaining bay leaves, the beef, pork, tomatoes, ketchup, Worcestershire sauce, and red pepper flakes.
Season with salt and pepper and bring to a low boil.
Decrease the heat and simmer, uncovered, for 1hour.
Add the chicken and potatoes; continue to cook, stirring occasionally, for 30 minutes longer, until the stew meat is very tender.
Remove and discard the bay leaves.
Add the corn and butter beans and continue to cook for 15-20 minutes more, until the beans are tender.
Taste for seasoning and add more salt and pepper, if desired.
Serve hot with hot sauce on the side to give it a kick.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	378.33 Kcal (1584 kJ)
Calories from fat	179.28 Kcal
		% Daily Value*
Total Fat	19.92g	31%
Cholesterol	92.85mg	31%
Sodium	363.19mg	15%
Potassium	571.19mg	12%
Total Carbs	19.7g	7%
Sugars	3.79g	15%
Dietary Fiber	2.99g	12%
Protein	28.34g	57%
Vitamin C	5.6mg	9%
Vitamin A	0.3mg	11%
Iron	1.3mg	7%
Calcium	69.3mg	7%

Amount Per 100 g
Calories	73.1 Kcal (306 kJ)
Calories from fat	34.64 Kcal
		% Daily Value*
Total Fat	3.85g	31%
Cholesterol	17.94mg	31%
Sodium	70.17mg	15%
Potassium	110.36mg	12%
Total Carbs	3.81g	7%
Sugars	0.73g	15%
Dietary Fiber	0.58g	12%
Protein	5.48g	57%
Vitamin C	1.1mg	9%
Vitamin A	0.1mg	11%
Iron	0.3mg	7%
Calcium	13.4mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

8.6

Points
10

PointsPlus

Good Points

saturated fat free,
low sodium,
low cholesterol

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