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Brunswick Stew Recipe

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This recipe for Brunswick Stew is from The Bethany Fern Nell Family 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:  
4 chicken breasts
1 stalk celery, chopped
1 onion, chopped
salt and pepper
1 can tomato soup
1 can tomatoes
1 can white shoe peg corn (or frozen corn)
1 stick of butter
4 potatoes, cut up small
¼ to ½ pkg. frozen lima beans if desired
1 TBSP sugar
Additional salt and pepper to taste
Directions:
Directions:
Boil chicken, celery, onion and salt and pepper for one hour. Cool so you can pick the chicken off the bone and shred. Save the broth and add the remaining ingredients. Simmer for about 2 hours.
Personal Notes:
Personal Notes:
Brunswick Stew is a new dish for me not being raised in the south but it is SO good. When we first moved to Richmond I was surprised to see clubs, organizations, churches, etc having Brunswick Stew Fundraisers and one of those was where I was first introduced. I have tweaked this recipe a bit but it is a great one to make on a rare but treasured Snow Day in Virginia!

 

 

 

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