Tis the season for cooler weather and warmer food! Today I'm sharing one of my all time favorite fall and winter recipes: Brunswick Stew. Growing up, my mom would make several big batches of Brunswick Stew everytime the weather started to get cool. She would leave half in the fridge for us to eat and the rest in the freezer so it would keep until we finished the first batch. This recipe is a family favorite and I am so excited to share it! It's a super easy recipe and like I said, you can freeze it and reheat it over the stove as many times as you'd like. Find the recipe below.
- 2 pounds of chicken, cooked and shredded
- 2 medium onions, chopped
- 2 cans of diced tomatoes
- 4 potaoes, cubed
- 2 packages of lima beans
- 1-2 ears of corn, shaved
- 2 cups of chicken broth
- 2 cups diced celery (optional)
- 4 teaspoons of worcestershire (optional)
- Basil for garnish (optional)
In a large stockpot, saute the onions with 2 tablespoons of olive oil. Add the shredded chicken, lima beans, corn, cans of diced tomatoes, potatoes, celery and chicken broth. Bring to a boil and simmer about 30 minutes, or until the potatoes are cooked. Add the worcestshire sauce and stir. Serve with saltine crackers and enjoy!