Tag Archives: Virginia Hospitality: A Book of Recipes from 200 Years of Gracious Entertaining

Virginia Brunswick Stew Recipe

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Baby, it’s cold outside! On this chilly, early March Sunday with below-freezing temps, it’s a good time for a steaming bowl of Brunswick stew — hot and filling and yummy.

From the cookbook, Virginia Hospitality: A Book of Recipes From 200 Years of Gracious Entertaining, is the Brunswick stew recipe I have used for years. As with any cook, I have variations (in parentheses). Stew is best when the flavors are given time to meld together so I often make mine the day before it will be served. The recipe easily doubles and triples for larger groups. Enjoy!

Brunswick Stew
1 whole chicken, cut up (I use boneless, skinless chicken breasts)
1 onion, quartered
2 ribs celery, diced
1 teaspoon salt
1/4 teaspoon pepper
16 ounces white shoepeg corn
10 ounces frozen small butterbeans
1 pound canned tomatoes
2 small potatoes, cubed (I double or triple that amount)
1/3 cup ketchup
2-3 Tablespoons vinegar
1 Tablespoon brown sugar
1 teaspoon Worcestershire sauce
1/2 teaspoon Tabasco
1/4 teaspoon marjoram (I omit)
2-3 Tablespoons butter

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

Note: Vary amount of water for thick or soupy stew. Add a cube of chicken bouillon after the first or second serving.

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Virginia Hospitality Brunswick Stew recipe

Haystack, pumpkinsBy Lynn R. Mitchell

We woke this morning to 35 degrees and the first frost of the season. With a freeze warning in the forecast for the next several nights, we harvested the last of the tomatoes and peppers from the garden, and now the growing season of 2015 is over. When the temps dip this low, it’s time to put a pot on the stove and make up a batch of Brunswick stew, that Commonwealth staple that has kept generations of Virginians warm in cold weather.

The Brunswick stew recipe I have used for years is from the cookbook, Virginia Hospitality: A Book of Recipes From 200 Years of Gracious Entertaining. As with any cook, I have variations (in parentheses). Stew is best when the flavors are given time to meld together so each day it tastes better than the day before. The recipe easily doubles and triples for larger groups. Stay warm, and enjoy!

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Virginia Hospitality Brunswick Stew recipe

By Lynn R. Mitchell

Christmas Eve at our house will include a smorgasbord for family and friends who stop by, everything from seafood to crackers and dips to the goodies we’ve been baking this month. Featured will be Virginia Brunswick stew, a family favorite that is warming on these cold December days.

From the cookbook, Virginia Hospitality: A Book of Recipes From 200 Years of Gracious Entertaining, is the Brunswick Stew recipe I have used for years. As with any cook, I have variations (in parentheses). Stew is best when the flavors are given time to meld together so I will make mine Tuesday for serving on Wednesday. The recipe easily doubles and triples for larger groups. Enjoy!
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