Brunswick Stew
Warm and filling. This Brunswick Stew is perfect for cold weather!
- 1 whole chicken
- 3 pound chuck roast
- 8 large potatoes cubed
- 2 Tablespoons olive oil
- 8 cups chopped onion
- 1 Tablespoon crushed garlic
- 3 ears fresh corn cut off the cob
- 3 cups chopped tomatoes
- 1 quart [beef stock]
- 1 quart [chicken stock]
- Boil chicken and chuck roast seasoned with salt and pepper, separately.
- Allow to cool.
- Chop meats and set aside.
- Peel, cube, and cook potatoes in salted water. Drain and set aside.
- In large pot, sauté onion and garlic in olive oil until tender.
- Add corn and tomatoes.
- Stir in chopped meats.
- Add stock.
- Stir in potatoes.
- Cook over low heat, adding stock as needed, for 2-3 hours.
Notes
- Don't forget to stir occasionally! You don't want the stew to stick and burn.
- Like most stews and sauces, this is much better the next day!
- This stew freezes well! Just make sure to add a pack of our Homemade Chicken Stock when you reheat it!
Nutrition
Serving: 1cupCalories: 279kcalCarbohydrates: 24gProtein: 21gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 7gCholesterol: 59mgSodium: 65mgFiber: 3gSugar: 3g
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.