RECIPE # 5078 - BRUNSWICK STEW - Wednesday, October 2 - | Nashville News, Weather & Sports

RECIPE # 5078 - BRUNSWICK STEW - Wednesday, October 2

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1 T olive oil

1-1/2-2 c chopped onion

1 c chopped celery

1 t minced garlic

2 c beef broth

2 c chicken broth

2 large potatoes, peeled and diced

2 (10-12-oz) cans chicken, with broth

1 lb shredded barbecued pork

1 lb shredded barbecued beef

3 (14.5-oz) cans petite diced tomatoes with liquid

1 (15-oz) can baby lima beans

1 (15-oz) can whole kernel corn

1 T Worcestershire sauce

1 t salt

1 t ground black pepper

Heat olive oil to a large saucepan; add the onions and celery and sauté until limp. Stir in garlic
and cook for another minute. Stir in the beef and chicken broth and heat thoroughly. Add
potatoes and cook for 15-20 minutes or until potatoes are tender. Stir in the chicken, beef,
pork and tomatoes. Cook over medium heat for 20-30 minutes. Add the lima beans, corn and
seasoning; stir and continue cooking over low heat for another 20-30 minutes. Yield: 10-12
servings. **Stew is very thick; add additional broth for more liquid.

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