Sentry Foods Recipes

Brunswick Stew 2

Customer Rating: Recipe Rated Four and a Half Stars

10 Ratings    5 Comments

Yield: 8 servings


1 Tablespoon butter
1 cup chopped onion
4 cups chicken, skinned and diced (2 - 2 1/2 lbs boneless breasts)
1 Tablespoon Worcestershire sauce
1 teaspoon ground mustard
1/2 teaspoon black pepper
2 cans (14 1/2 ounce each) stewed tomatoes
5 cups hot water
1/2 cup green beans
1/2 cup peas
3 large potatoes, diced


In a large stock pot (5 quart) melt butter; add onion and saute until tender. Add chicken and brown well on all sides.

Sprinkle with Worcestershire sauce, ground mustard and pepper. Stir in tomatoes and water and bring to a boil.

Reduce heat, cover and simmer for about 30 minutes.

Add green beans, peas and potatoes. Simmer another 10 minutes until potatoes are tender.

Serve hot.

Please note that some ingredients and brands may not be available in every store.

Customer Comments

Recipe Rated Four and a Half Stars

Greg Palm Harbor, FL

“This is one of the best stews I've ever tasted! Very filling, even the leftovers taste great!”

Recipe Rated Four and a Half Stars

Caroline H Leavenworth, Ks

“On a cold, rainy day this was the perfect meal to prepare. It hit the spot with my family. Hearty flavor.”

Recipe Rated Four and a Half Stars

Emily P South Bend, IN

“This recipe is quite easy to prepare and makes a great meal on a cold day!”

Recipe Rated Four and a Half Stars

Justin B lafger, wi

“it looks good!”

Recipe Rated Four and a Half Stars

Donna Raymore, MO

“This is a great recipe, however, I also believe this is more a soup than a stew. I pressure-cooked the chicken and saved the broth. I added finely chopped celery while cooking the onions. I used one can Italian diced tomatoes, and one can diced tomatoes with garlic and olive oil. I also added an extra potato and used frozen sugar snap peas. When the peas simmered, they burst and the beans inside added to the mixture. With a can of Grands biscuits, we had dinner, plus leftovers, fit for a king!!! It does take a little longer, but very, very good soup on a cold winter night!”

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