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Brunswick Stew Recipe

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This recipe for Brunswick Stew is from O'Brien Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 whole chicken cut up and shredded
1 onion, chopped
2 ribs celery, diced
1 tsp. salt
¼ tsp. pepper
16 oz. can shoepeg corn
10 oz. frozen butter beans
1 lb canned tomatoes
2 medium potatoes, cubed
⅓ cup ketchup
2-3 Tbsp. cider vinegar
1 Tbsp. brown sugar
1 tsp. Worcestershire sauce
½ tsp. Tobasco
¼ tsp. marjoram
2-3 Tbsp. butter
Directions:
Directions:
Place chicken in a dutch oven and add enough water to cover well. Add onion, celery, salt and pepper. Boil until chicken comes off the bones easily. Remove chicken to cool and add corn, butter beans, tomatoes, potatoes, ketchup, and vinegar. Cook 2 hours until tender. Remove chicken from bones and shred. Add chicken to the pot along with Worcestershire, Tobasco, marjoram, and butter.
Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
40 minutes
Personal Notes:
Personal Notes:
This recipe comes from Virginia Hospitality and is delicious!

 

 

 

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