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.
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).
| Per serving | % Daily Value* |
| Calories 308 | 15% |
| Fat 7g | 11% |
| Cholesterol 63mg | 21% |
| Sodium 613mg | 26% |
| Carbohydrates 40g | 15% |
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