Stew Season

Tis the season for all things warm and cozy - especially when you're in the kitchen! I recently made two different stews that were both delicious, filling and nailed the whole "warm & cozy" thing. I loved both of these and they will be added to my rotation, so give them a try!

Brunswick Stew

• 2 Quarts chicken broth
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 lb. shredded pork
• 3/4 cup BBQ sauce
• 1/2 cup ketchup
• 1/4 cup Worcestershire sauce
• 2 cups peeled & chopped potatoes
• 1 10 ounce package frozen lima bean; thawed
• 1 16 ounce package frozen whole kernel corn; thawed
• 1 16 ounce package frozen white shoepeg corn; thawed
• 1 cup mirepoix (diced celery, carrot & onion sauteed in butter)
• 1 bay leaf
• 1 28 ounce can of whole tomatoes
• 2 cans white meat chicken; drained

Combine all ingredients in a stock pot. Bring to a boil, reduce heat and simmer for 1 hour or until desired thickness.

Remove the bay leaf - serve and enjoy!

Chicken Pot Pie Stew

• 2 cans white meat chicken; drained & shredded
• 5 1/2 tablespoons butter
• 1 cup chopped yellow onion
• 1 cup diced celery
• 1 cup peeled & diced carrots
• 1 15 ounce can low sodium chicken broth
• 2 cups peeled & diced russet potatoes
• 1/2 teaspoon dried parsley
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried crushed rosemary
• 1 bay leaf
• salt & pepper to taste
• 1 cup frozen or fresh peas
• 2 1/2 cups milk
• 6 tablespoons all-purpose flour
• 1/2 cup heavy cream
• 1 1/2 teaspoons lemon juice

In a stock pot, melt 1 1/2 tablespoons butter over medium-high heat. Add in onion, carrot and celery and saute for about 3 minutes. Add chicken broth, potatoes, parsley, thyme, rosemary, bay leaf and season with salt and pepper to taste. Bring soup to a boil, then reduce heat to medium (press veggies down into broth), cover with lid and allow to cook, stirring occasionally until potatoes are tender - about 15-25 minutes. Reduce heat to low and stir in chicken and peas.

In a medium saucepan, set over medium heat, melt remaining 4 tablespoons of butter. Stir in flour and cook mixture, stirring constantly for about 1 1/2 minutes. While whisking, slowly pour in milk and whisk vigourously to smooth lumps. Season with salt and pepper to taste. Bring mixture to a boil over medium high heat while stirring constantly. then remove from heat and stir in cream. Pour and stir milk mixture into mixture in pot. Stir in lemon juice.

Remove bay leaf and serve warm.

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