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Brunswick Stew

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Brunswick Stew

Features:
  • Non Veg
Cuisine:
    • 3 hr 30 mins
    • Serves 16
    • Medium

    Ingredients

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    Originally, Brunswick stew was cooked primarily with squirrel and few vegetables. However, with time the recipe has altered.

    Brunswick stew is now cooked with the appetizing chicken broth, pork, lima beans, vegetables and tasty sauces. The dish has surely become more flavorful and tastier, giving you all the right reasons to try it out.

    Plenty of countries have claimed to be the originators of this delightful dish. North Carolina, Virginia, and Georgia each have a Brunswick county, and they all celebrate the flavorsome stew.

    Here’s its delicious recipe that you can easily make at home.

    Health Benefits

    Brunswick stew contains healthy carbs, lean proteins and lots of veggies which pack a lot of nutrition.

    The pork meat and chicken present in the stew are highly beneficial for healthy skin and hair, and they also maintain a healthy digestive and immune system.

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    How to Make Brunswick Stew

    1. Melt the butter in a medium sized pan over medium heat. Once the butter is melted, add in the onion and garlic. Cook until they turn golden brown for about 3 to 5 minutes.
    2. Stir in the lima beans and green bell pepper. Cook for 2 minutes.
    3. Add in the diced tomatoes, tomato sauce, BBQ sauce or red chili sauce, and chicken broth. Mix thoroughly. Reduce heat to low and bring it to a simmer for 15 to 20 minutes.
    4. Meanwhile, chop the chicken and pork meat into bite size pieces.
    5. Add in the pork and chicken in the stew along with frozen corn, dried thyme, salt and pepper. Let it simmer for 5 to 6 minutes.
    6. Turn the heat off. Transfer it to a serving bowl and enjoy!

    Trivia

    • Brunswick stew is a traditional dish of South America.
    • Brunswick is the historical English name for the German city of Braunschweig.

    The origin of the dish is uncertain but it is believed to be invented in the early 19th century.

    Camelia Smith

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