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Tavern Brunswick Stew

 

A savory and hearty stew made with okra, juicy tomatoes, corn and potatoes.
48

Yield

8

servings

Prep

1

hrs

Cook

3

hrs

Ready

4

hrs

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

Ingredients

1 each hen
(6 lbs)
*
2 each onions
sliced
2 cups okra
cut (optional)
*
4 cups tomatoes
peeled, crushed
2 cups lima beans
2 each potatoes
1/2 inch diced
4 cups corn
cut from cob
1 tablespoon salt
1 teaspoon black pepper
1 tablespoon sugar

Directions

Cut chicken into pieces and simmer in 3 quarts of water for a thin stew, or in 2 quarts for a thick stew, until meat can be easily removed from bones, about 2 hours. Remove chicken from broth.

Add raw vegetables and simmer, uncovered, until beans and potatoes are tender, stirring occasionally to prevent scorching. Add chicken, boned and diced, and the seasonings; mix well and remove from heat. Let cool to room temperature, uncovered, then cover, refrigerate overnight.

Reheat over moderately-low heat to a slow simmer. DO NOT BOIL! Serve with warm biscuits or bread.

Notes: If canned vegetables are used, drain and include juices in chicken cooking liquid. Brunswick stew benefits from long slow cooking. In some homes, it is a rule that the stew cannot be eaten the day it is made. The flavor will always improve with age.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 283g (10.0 oz)
Amount per Serving
Calories 1876% of calories from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 899mg 37%
Total Carbohydrate 14g 14%
Dietary Fiber 7g 27%
Sugars g
Protein 14g
Vitamin A 21% Vitamin C 44%
Calcium 4% Iron 11%
* based on a 2,000 calorie diet How is this calculated?

 

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