Brunswick Bowl A Holiday Recipe From AKB Falls Church
Hot, hearty stew — as the weather cools, some version of the comforting dish appears on tables across the globe. Some are so good that people from different regions claim them as their own.
So it goes with Brunswick stew.
Brunswick County, Virginia, has the most evidence of hosting the original Brunswick stew. History has it that a group of legislators whipped up a batch during a hunting trip. Down south in Brunswick, Georgia, the Farmers Market pavilion has a monument to “the original Brunswick Stewpot.” A third contender comes from across the pond; the stew from the German city of Braunschweig (aka Brunswick) was purportedly one of Queen Victoria’s favorites.
Though the origin is unclear, one thing is certain: Virginians love their Brunswick stew. That includes the culinary team at AKB in Archer Hotel Falls Church. Several team members added their touch to this flavorful rendition, which brings warmth and coziness to autumn and winter gatherings. Serve it with a side of cornbread at your next holiday get-together.
2 tablespoons canola oil
1 large onion, finely chopped
2 cloves garlic, finely chopped
2 cups chicken broth
2 tablespoons tomato paste
1 can fire-roasted diced tomatoes
¾ cup barbecue sauce
2 tablespoons brown sugar
1 tablespoons Worcestershire sauce
1 ½ teaspoons hot sauce
Black pepper, cayenne pepper and crushed red pepper, to taste
2 cups corn
2 cups lima beans
4 cups smoked pulled chicken
- To a pot, add oil and heat on medium. Add onion and cook until tender, 5 – 6 minutes. Add garlic and cook for 1 minute, stirring constantly.
- Add chicken broth, tomato paste, diced tomatoes, barbecue sauce, brown sugar, Worcestershire sauce, hot sauce and spices; increase heat to high. Boil 5 minutes, then reduce heat and simmer 15 minutes.
- Add lima beans, corn and smoked pulled chicken; simmer 10 minutes.
- Serve in a bowl with cornbread muffins.