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Friday, November 4, 2016

Brunswick Stew


I hope you all are having a wonderful week! We are going to be doing some back and forth between fall and Christmas over the next week or two which I know is a little strange but that's just kind of how blogging is -ha! Today, though, I thought we'd bridge the two with a recipe for a delicious stew that my friend Jess made. It is perfect for the cool fall nights that are here and cold winter ones that are coming! 



Brunswick Stew

1 whole chicken, cut up
1 onion, quartered
2 ribs celery, diced
1 tsp salt
1/4 tsp pepper
2 x 16 1/2 oz. canned (or frozen) White shoepeg corn
20 oz. small butter beans (canned or frozen)
2 lb. Canned tomatoes
4 small potatoes, cubed
4 carrots chopped
1 cup dry lentils 
1/3 cup ketchup
2-3 tbsp brown sugar
1 tsp Worcestershire sauce
1/2 tsp Tabasco
1/4 tsp marjoram
2-3 tbsp butter

Place chicken in Dutch oven or stock pot and add enough water to cover well.  Add onion, celery, salt & pepper.  Boil until chicken comes off bones easily.  Remove chicken to cool and add corn, butterbeans, tomatoes, potatoes, carrots, lentils and ketchup; cook 2 hours or until tender.  Remove chicken from bones and add to vegetables along with Worcestershire, Tabasco, marjoram and butter.  Serves 6-8 


I hope you all enjoy and have a wonderful weekend! We will be back tomorrow with a post from Jamie that is a little fall stroll through New England.




Source List:

Soup Bowl and Saucer - All Modern
Spoon - Birch Lane
Wood Charger - Joss and Main
Napkin - Heritage Lace

2 comments:

  1. As if that Brunswick Stew doesn't look delicious enough, I cannot get over that beautiful piece of crusty bread along side it! I am still on a high from recently spending 10 days in Italy where "bread" is an art form! I know I can make the stew, but back to Roma for bread? A girl can only dream...

    ReplyDelete
  2. Sounds absolutely delicious! Thanks for another great recipe!

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