Brunswick Stew

Brunswick Stew

1 Review
From: EatingWell Magazine, January/February 2019

This classic Southern stew has as many variations as people making it, but historically it features fresh game and smoked meat along with some vegetables. This veggie-loaded version gets great smoky flavor from a smoked turkey drumstick.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 1 tablespoon canola oil
  • 1 large onion, diced
  • 2 carrots, halved lengthwise if large, thinly sliced
  • 2 stalks celery, diced
  • 1½ teaspoons kosher salt, divided
  • ½ teaspoon ground pepper
  • 3 cloves garlic, sliced
  • ½ teaspoon dried thyme
  • ¼ teaspoon crushed red pepper
  • 2 tablespoons tomato paste
  • 1 (15 ounce) can no-salt-added diced tomatoes
  • 4 cups unsalted chicken broth
  • 1 dried bay leaf
  • 1 pound Yukon Gold potatoes, scrubbed and cut into ½-inch pieces
  • 2 cups corn, fresh or frozen
  • 2 cups frozen lima beans
  • 2 cups sliced okra, fresh or frozen
  • 1 smoked turkey drumstick (about 1 pound)
  • ⅓ cup Worcestershire sauce
  • 2 tablespoons cider vinegar
  • 1 to 3 tablespoons light brown sugar

Preparation

  • Prep

  • Ready In

  1. Heat oil in a large pot over medium heat. Add onion, carrots, celery, ½ teaspoon salt and pepper. Cook, stirring occasionally, for 3 minutes. Add garlic, thyme and crushed red pepper; cook, stirring, for 1 minute. Add tomato paste; cook, stirring, for 1 minute. Add tomatoes, broth and bay leaf; bring to a boil over high heat. Stir in potatoes, corn, lima beans, okra and turkey. Return to a boil. Reduce heat and simmer for 20 minutes.
  2. Stir in Worcestershire, vinegar, brown sugar to taste and the remaining 1 teaspoon salt. Simmer for 10 minutes more. Transfer the turkey to a clean cutting board. Simmer the stew until the potatoes are tender, about 10 minutes more.
  3. Dice the turkey meat (discard the skin, bones and cartilage). Return it to the stew. Serve hot.
  • To make ahead: Refrigerate for up to 3 days.

Nutrition information

  • Serving size: 1½ cups
  • Per serving: 305 calories; 6 g fat(1 g sat); 6 g fiber; 44 g carbohydrates; 23 g protein; 51 mcg folate; 47 mg cholesterol; 12 g sugars; 3 g added sugars; 3,219 IU vitamin A; 24 mg vitamin C; 78 mg calcium; 3 mg iron; 670 mg sodium; 949 mg potassium
  • Nutrition Bonus: Vitamin A (64% daily value), Vitamin C (40% dv)
  • Carbohydrate Servings: 3
  • Exchanges: 2 lean protein, 2 starch, 1½ vegetable, ½ fat

Reviews 1

December 03, 2019
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By: Genna Hill
I made this and it was wonderful everyone devoured it!!!!
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