Vegetable Brunswick Stew

chef.rylan's picture

Jan. 10, 2012


Chopped onion 1/2 Cup (8 tbs)
Green bell pepper 1 Medium , chopped
Margarine/Butter 2 Tablespoon
Chicken broth 2 Cup (32 tbs)
Cooked chicken 1 Pound , cut into 1
Canned whole tomatoes 16 Ounce , undrained, cut up to make 2 cups
Canned butter beans 15 1/2 Ounce , drained
Canned whole kernel sweet corn 7 Ounce (Green Giant, Niblets)
Crushed red pepper 1/4 Teaspoon
Sliced okra 1/2 Cup (8 tbs) (Fresh Or Frozen)
Flour 3 Tablespoon
Cold water 1/3 Cup (5.33 tbs)
Salt To Taste
Pepper To Taste



1. In a large saucepan heat margarine. Add onion and green pepper until soft.

2. Pour chicken broth over it. Add chicken, tomatoes, beans, corn and crushed red pepper.

3. Stir well and bring to boil.

4. Cook over low flame for 15 minutes.

5. Mix okra and cook over simmer for 5 minutes until okra is cooked.

6. Take a small jar with tight-fitting lid. Add cold water and flour into it.

7. Shake well until combined.

8. Add it to the stew mixture.

9. Cook over medium heat stirring frequently until thick.

10. Season with salt and pepper to taste.


11. Serve immediately.

Recipe Summary

Difficulty Level: Medium
Cook Time: 40 Minutes
Ready In: 40 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 548Calories from Fat 195

 % Daily Value*

Total Fat 22 g33.8%

Saturated Fat 5 g25%

Trans Fat 0 g


Sodium 939 mg39.13%

Total Carbohydrates 45 g15%

Dietary Fiber 10 g40%

Sugars 4 g

Protein 41 g82%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet