Serves: 5
Total Calories: 487
Yield: 6 quarts

1 (2 1/2 to 3-pound) chicken
2 stalks celery
1 small onion
water
2 quarts tomatoes, fresh or canned
1 cup chopped onion
3 medium white potatoes, peeled
1 quart butter beans, drained if canned
1 quart whole-kernel corn, drain if canned
5 tablespoons sugar
salt to taste
red and black pepper to taste

Place chicken, celery, and small onion in a large kettle. Add about a quart of water. Simmer until meat is tender or begins to loosen from bones. Lift chicken from broth and discard celery and onion. Remove meat from bones and cut into small pieces. Add tomatoes, chopped onion, and whole potatoes to broth. Continue cooking over medium heat. Remove potatoes when tender, mash, and return to stew. (Some cooks omit this step and dice potatoes before adding to stew. It has been noted, however, that stew freezes better when potatoes have been mashed; otherwise, they’re soggy.) Add cut-up chicken, butter beans, corn, and sugar. Add salt and peppers to taste. Bring to a boil while stirring. Cover; lower heat and simmer slowly 3–5 hours, stirring occasionally to prevent sticking, or until tomatoes have cooked to pieces.


Fun Fact: The origin of Brunswick stew is uncertain, and there are two competing claims as to the place from which it hails. According to Brunswick County, Virginia, legend, the camp chef of a Virginia state legislator invented the recipe in 1828 on a hunting expedition and everyone was immediately hooked. Recipes for Brunswick stew vary greatly, but it is usually a tomato-based stew containing various types of lima beans/butter beans, corn, and other vegetables, and one or more types of meat.

Nutritional Facts:

Serves: 5
Total Calories: 487
Calories from Fat: 20

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