Saturday, November 23, 2013

Fix and Freeze Soup-Chicken and Brisket Brunswick Stew

Brunswick stew is a popular dish similar to a thick vegetable soup with meat, and like most soups and stews there are a million variations.

Two places claim to be the origin of Brunswick stew Brunswick County Virginia and Brunswick Georgia-It appears that claiming the origin of this stew is serious business.

In the past this soup did not appeal to me until I saw a friend prepare it for her grandchild's bring to school  "Family Recipe Day" Suddenly I was inspired.  This version is a thick Georgia style stick to your ribs version, and to reflect my state of mind, true to form, it is a batch and freeze kind of soup. Or it is a crowd pleaser on a Sunday afternoon.

This stew is a keeper and during the cooler months this hits the spot.




Chicken and Brisket Brunswick Stew
Serves 8
Recipe from Southern Living


Ingredients:
2 large onions, chopped
2 garlic cloves, minced
1 tablespoon vegetable oil
1-1/2 tablespoon jarred beef soup base
2 lb. skinned and boned chicken breasts
1 (28-oz.) can fire-roared crushed tomatoes
1 (12-oz) package frozen white shoe peg or whole kernel corn
1 (10-oz) package frozen cream-style corn, thawed
1 (9-oz) package frozen baby lima beans
1 (12-oz) bottle chili sauce
1 tablespoon brown sugar
1 tablespoon yellow mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon coarsely ground pepper
1 lb. chopped barbecue beef brisket without the sauce
1 tablespoon fresh lemon juice
Hot sauce (optional)

Directions:
1.  Sauté onions and garlic in hot oil in a 7.5-qt. Dutch oven over medium-high heat 3 to 5 minutes or until tender.

2.  Stir together beef soup base and 2 cups water, and add to Dutch oven.  Stir in chicken and next 9 ingredients.  Bring to a boil.  Cover, reduce heat to low, and cook, stirring occasionally, 2 hours.

3.  Uncover and shred chicken into large pieces using 2 forks.  Stir in brisket and lemon juice.  Cover and cook 10 minutes.  Serve with hot sauce, if desired.

Enjoy!



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25 comments:

From the Kitchen said...

I'm claiming Virginia as the origin!! I just posted my recipe (Williamsburg) a few days ago. Originally, the meat was (so I've heard) opossum or squirrel. Since neither is readily available around here, I used chicken!! Your Georgia version sounds very tasty!!

Best,
Bonnie

Chris said...

Growing up in Jax, I believe Brunswick GA wins.

Bill said...

Now that looks like a stick-to-your-ribs meal for the cooler weather. Love the corn and lima beans in this recipe! I'm keeping this recipe to try this winter. Thanks for sharing it!

Catherine said...

Dear Velva, I am sure that this soup would be a keeper!! It looks hearty and comforting. Blessings for a beautiful Thanksgiving!! Catherine

Sam Hoffer @ My Carolina Kitchen said...

The only time I've had Brunswick stew it was served by my friend, a native Virginian and it was fantastic. But there's a Brunswick, Georgia, so either could be correct. I'm a big fan of anything with lima beans.
Sam

Maureen | Orgasmic Chef said...

It's funny, my mother used to make this stew and I always assumed since we lived in Maine that it was from Brunswick, Maine. I was probably 15 or so before I was told it was a "rebel" stew. LOL

Michelle said...

Maureen's, "rebel stew", comment gave me a chuckle. This is a great recipe and I love the combination of ingredients. Thanks for the book suggestion!

Rebecca Subbiah said...

loving your soups have a lovely thanksgiving

Lawyer Loves Lunch said...

I'm a huge fan of hearty soups and stews, especially for the winter months! I had no idea so many places tried to claim Brunswick stew as their own invention :)

Monet said...

Yum! It's been downright freezing here in Colorado and I was just thinking that soup would be good. Adding this to the grocery list!

weekend et coup de brosse said...

Bonjour,
Je découvre ton blog, j'aime beaucoup ton travail! Des aventures et de très belles photos.
Je suis artiste peintre, photographe amateur; je me suis inscrite pour suivre tes publications!
Je t'invite à me rendre visite sur mes blogs et voir mon travail, merci beaucoup et bonne journée!

HI, I discover your blog that I like very much! wonderful work, adventures and very beautiful photographs.
I am french amateur photographer; I was registered to follow your publications
Do not hesitate to visit my blogs and see my work, thank you, have a nice day! Cath.

Barbara said...

Lots of goodies in your soup, Velva. It looks marvelous and freezing soup leftovers is always a great idea...you have it on hand when you don't have time to cook.

CQUEK said...

So tasty and so easy! Thanks for sharing!

~~louise~~ said...

Oh my, the infamous Brunswick Stew. The saga continues:) I do believe this stew was originally made with squirrel. I'd much rather have it your way though, Velva. Just look at the combination of meats, veggies and flavors.

I sure wouldn't mind grabbing a bowl out of the freezer any time. If today is any inclination of the chill to come, we'll be needing a lot of hearty soups and stews to get us through the winter.

Thank you so much for sharing, Velva...

Diane Jordan said...

Hi lovely lady.
loving your soups looks Yummy. I hope you and your family have a lovely thanksgiving. Thanks so much for your sweet comments on my new post " Giving Thanks "
xxoo
Diane

Nammi said...

yumm, perfect with a nice crusty bread :)

Ramona JapaneseRedneck said...

After the cold temps of the past 2 days and today, I'm ready for a big pot of soup

Chaya said...

It is freezing out and this could be the answer to warming up. It not only looks filling and warming, it looks filled with flavor and I bet it is.

That Girl said...

I haven't made Brunswick stew in ages!

Blond Duck said...

Ever since I saw it in the Trisha Yearwood cookbook, I've wanted to make Brunswick stew!

Mr. & Mrs. P said...

This is a great soup to make tons, freeze some and have dinner ready in no time on a crunch!

dentistvschef said...

what a lovely stew...
i think this kind of stew won't be a left over in my kitchen....

merrilymarylee said...

I grew up on Brunswick Stew. I LOVE it! In eastern NC it's served at barbecue restaurants, along with slaw, potatoes, and corn sticks. My family loves it when I make it--possibly because I make enough for them to take home some when they visit. I've never used brisket and I'll remedy sometime between Thanksgiving and Christmas--when I have room in fridge and freezer again. Have you ever seen the recipes that call for (gag me!) SQUIRREL?

Catherine said...

Dear Velva, I love soups and these that you have been cooking are all wonderful. Brisket is a favorite of mine though I haven't made it lately; I should!! The weather has been quite cold and this would certainly help to warm up!! with a good loaf of bread to dip in the broth.

Have a beautiful and blessed Thanksgiving. Catherine xo

Kitchen Butterfly said...

Oh I remember this. I made it once for Daring Cooks Challenge, and loved it!!!!

I could did lots of things in this, ladle it over rice. It looks hearty and comforting and perfect for the cold that's coming, the world over, save for Australia..... I know :-)

Yum!!!!

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