Brunswick Stew Using Broad Beans

Chicken.delights's picture

Jan. 10, 2012


Stewing chicken/Roasting chicken 4 Pound (1 whole)
Salt 1/2 Teaspoon
Potatoes 3
Onion 1 Large
Broad beans 3/4 Can (7.5 oz) (1 small tin)
Tomatoes/6 sliced fresh tomatoes 3/4 Can (7.5 oz) (1 small tin)
Sugar 1 Tablespoon (Leveled)
Sweetcorn 3 Ounce
Ketchup/Worcestershire sauce 1 Tablespoon
Butter 2 Ounce



1) Cut chicken into pieces.

2) Slice onion and potatoes.


3) In a casserole with enough boiling water to cove, put the chicken pieces; add a little salt.

4) Let it simmer for 45 minutes.

5) In simmering chicken add potatoes, onion, broad beans, tomatoes and sugar.

6) Cook for 45 minutes, when beans and potatoes should be tender.

7) Remove as many bones as possible from chicken, add sweetcorn.

8) Let them cook for 10 minutes.

9) Then season to taste, and add ketchup or Worcestershire sauce if desired.

10) Add butter and stir well.


11) Serve the Brunswick stew with some bread and green salad.

Recipe Summary

Difficulty Level: Medium
Cook Time: 75 Minutes
Ready In: 75 Minutes

Nutrition Facts

Serving size Complete recipe

Calories 4719Calories from Fat 2248

 % Daily Value*

Total Fat 251 g386.2%

Saturated Fat 87 g435%

Trans Fat 0 g


Sodium 2447 mg101.96%

Total Carbohydrates 215 g71.7%

Dietary Fiber 23 g92%

Sugars 39 g

Protein 405 g810%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet