Pioneer Woman Brunswick Stew Recipe

Pioneer Woman Brunswick Stew recipe has a delicious, slightly smokey taste and a rich, hearty texture thanks to the combination of chicken, smoked sausage, potatoes, corn, tomatoes, and lima beans. This hearty recipe, which comes from Brunswick County, Virginia, combines a variety of tastes that perfectly capture Southern cooking.

Pioneer Woman Brunswick Stew Recipe Ingredients

• 4 boneless, skinless chicken breasts
• 1 pound smoked sausage, sliced
• 4 cups chicken broth
• 1 can (28 ounces) crushed tomatoes
• 3 large potatoes, peeled and diced
• 1 cup frozen corn
• 1 cup lima beans
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon Worcestershire sauce
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika

How to make this recipe

1. Prepare the chicken: Bring the chicken stock and breasts to a boil in a big pot. Simmer until soft.
2. Cut up the chicken: After taking it out, shred the chicken and put it back in the saucepan.
3. Include the sausage: Gently mix in the smoked sausage, making sure to spread it all.
4. Mix in the vegetables: Fill the saucepan with chopped onion, potatoes, corn, and lima beans.
5. Stir in the tomatoes. Add the smashed tomatoes and well mix to blend.
6. Add the seasonings. Add garlic, Worcestershire sauce, smoked paprika, salt, and pepper.
7. Simmer the stew: After bringing the mixture to a boil, lower the heat, and simmer it for around one hour.
8. Stir from time to time: Stir from time to time to avoid sticking and guarantee uniform cooking.
9. Let it cool: Allow the stew to cool for 10 minutes before serving.

Pioneer Woman Brunswick Stew Recipe Variations

• Hot Brunswick Stew. Add one teaspoon of cayenne pepper and one or two diced jalapeños for an even hotter kick. This version kicks up the heat in the stew, making it ideal for people who like a little kick.
• Rich Brunswick Stew. Add one cup of heavy cream and half a cup of shredded cheddar cheese to the stew to make it creamy. Use three cups of chicken broth and one cup of cream in place of the chicken broth.
• Brunswick Stew with seafood. Change the stew by adding one pound of crab meat and one pound of shrimp in place of the chicken. To give your cuisine a more marine flavor, use seafood stock rather than chicken broth. For extra crunch, add one cup of diced celery.

What  to serve with Pioneer Woman Brunswick Stew Recipe

• Cornmeal. Brunswick Stew and cornbread go hand in hand because the cornbread adds a crumbly, slightly sweet texture that balances the meaty stew. Cornbread’s subtle sweetness counteracts the stew’s smokey, spicy notes.
• Coleslaw. The crisp, refreshing cole slaw provides a nice counterpoint to the heavy, filling stew. The tangy, slightly sweet dressing balances the savory flavors of the stew. Carrots and cabbage’s crisp texture lends a delicious crunch.
• Green Beans from the South. The tastes of the Brunswick Stew are enhanced by the cooking of green beans from the South with bacon and onions. The flavors of the stew are complemented by the soft green beans and smokey bacon.

How To Store This Recipe?

1. In The Fridge. Store the Brunswick Stew in an airtight container in the refrigerator. It stays fresh for up to four days. Ensure it’s fully cooled before refrigerating to prevent condensation.
2. In The Freezer. Freeze the Brunswick Stew in freezer-safe containers or heavy-duty freezer bags. It can be frozen for up to three months. Label the containers with the date for easy tracking.
3. To Reheat. Reheat the Brunswick Stew on the stovetop over medium heat until warmed through. Alternatively, microwave it in a microwave-safe dish, stirring occasionally. Add a splash of broth if it thickens too much.

What  to serve with Pioneer Woman Brunswick Stew Recipe Nutrition Facts

Calories: 320 per serving
Total Fat: 12g per serving
Saturated Fat: 4g per serving
Cholesterol: 85mg per serving
Sodium: 900mg per serving
Total Carbohydrates: 27g per serving
Dietary Fiber: 5g per serving
Sugars: 5g per serving
Protein: 27g per serving

Vitamins and Minerals:
Vitamin A: 20% of the Daily Value (DV) per serving
Vitamin C: 30% of the DV per serving
Calcium: 8% of the DV per serving
Iron: 15% of the DV per serving

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