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Brunswick Stew
Date added: November 15, 2007
From 19th-century Virginia, this stew originally included squirrel meat (we opt here for chicken). Although the stew is sometimes thickened with stale bread cubes, this version uses flour to give it body and features garlic bread on the side. Garnish with fresh thyme sprigs.
- Servings: 6 change
- Calories per serving: 308
- Prep time: 0
- Cook time: 0
Ingredients
- 1 cup peppers, bell, red, sweet, fresh, chpd
- 3/4 cup onion, yellow, fresh, chpd
- 1/2 cup celery, fresh, diced
- 1 tbsp oil, peanut
- 1 tbsp flour, all purpose, bleached, enrich
- 1 pound chicken, skinless, boneless thighs cut into 1/2 inch pieces
- 2 cup broth, chicken, light, fat free, rducd sod, cnd
- 2 tbsp tomato paste, unsalted
- 1 tsp thyme, dried
- 1/2 tsp salt, table
- 1/2 tsp hot pepper sauce (such as Tabasco)
- 10 ounce-weight corn, sweet, fzn
- 10 ounce-weight beans, lima, baby, boiled f/fzn
- 6 piece Italian bread, toasted, 1-oz. slices
- 2 garlic, cloves, fresh
Recipe Method
1. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add
2. Rub bread slices with cut sides of garlic; discard garlic. Serve bread with stew.
Yield: 6 servings (serving size: 1 cup stew and 1 slice bread).
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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 308 | 15% |
| Fat 7g | 11% |
| Cholesterol 63mg | 21% |
| Sodium 613mg | 26% |
| Carbohydrates 40g | 15% |
Comments and questions :: Brunswick Stew
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