Virginia Brunswick Stew - Thursday

Tune in around 12:30 pm TODAY for a chance to win a prize!

October 11, 2018

Tune in around 12:30 pm TODAY for a chance to win a prize!

I'm giving away tickets to the Magnificent Midlothian Food Festival ALL this week! All you have to do is tune into Mix 98.1 during In the Kitchen with Kat around 12:30 for your chance to win!

Ingredients

  • 3 cups Chicken Broth
  • 28 ounces, weight Canned Whole Tomatoes, Cut In Half
  • 14 ounces, weight Canned Whole Tomatoes, Cut In Half
  • 1 whole Small Onion, Diced
  • 4 whole Small White Potatoes, Peeled And Cut In Half
  • 12 ounces, weight Frozen Lima Beans, Thawed
  • 12 ounces, weight Frozen Corn, Thawed
  • 3 cups Cooked, Shredded Chicken
  • 1-½ Tablespoon Sugar
  • ¼ teaspoons Salt, Or To Taste (depends On How Salty The Broth Is)
  • Black Pepper To Taste

Preparation

1. Combine broth, tomatoes (undrained), onions, and potatoes in large soup pot. Bring to a boil, then lower heat to medium-low and simmer until potatoes are cooked. Remove potatoes, mash, and return to the pot. The potatoes don’t need to be smooth—chunks are good! Alternately, you can microwave the potatoes to save some time.

2. Add the remaining ingredients and bring to a boil. Cover, reduce heat to low, and simmer for at least 3 hours. The stew will be thick; add more broth to thin it if you’d like.

Note: this recipe would adapt itself very well for the slow cooker. Just cook and mash the potatoes ahead of time and throw it all in the slow cooker together. Cook on low for 6-8 hours.

(Recipe via: Tasty Kitchen)

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