Out of every single soup & stew that is out there – not a one of them holds a candle to the way I feel about Brunswick Stew. Not trying to toot my own horn, but I make a mean pot of Brunswick Stew. It is one of those recipes that I have worked on for years until I got it just right.
It is the best Brunswick Stew I have ever had, and anyone that has been at my house & had a bowl (or three) of it rapidly agrees. Yes, it is that good.
(This makes 12-16 servings – check out how to freeze individual servings for later. This freezes GREAT!)
- 1 (4 pound) whole chicken
- 1.5 cups chopped onion
- 1 cup chopped bell pepper
- 1 tablespoon vegetable oil
- 3 – 16oz cans diced tomatoes
- 1 – 8oz can tomato sauce
- ¼ cup sugar
- 3 tablespoons white vinegar
- 5 tablespoons worcestershire sauce
- 2 tablespoons all purpose flour
- 1 cup chicken stock (reserved from boiling the chicken)
- 1 pound potatoes, peeled & cubed
- 1 – 16oz can baked beans
- 2 tablespoons hot sauce
- 1.5 teaspoons salt
- 1 teaspoon pepper
- 1 – 16oz can corn
- 1 – 16oz can lima beans
- ½ cup – 1 cup bbq sauce (depending on your tastes…I add 1 cup to mine, sometimes a little more)
- Cook chicken in a large stockpot of boiling water for 45 minutes with the lid on.
- Remove chicken from liquid to cool. Reserve 1 cup of the chicken stock & freeze the rest. Please don’t throw it away – that’s good stuff! Skin, bone, & chop chicken.
- Saute onion & bell pepper in hot oil in your large stockpot until tender. Add chopped chicken, tomato, & next 4 ingredients.
- Combine flour & 1 cup of reserved chicken stock, whisking until smooth. Stir into chicken mixture. Add potato & next 5 ingredients.
- Cover & cook over medium heat, stirring occasionally, for 40 minutes. Add corn and lima beans. Cook for 10 additional minutes. Add in the bbq sauce, starting with ½ cup. Taste & add more depending on your tastes.