Recipe: Vegetarian (meatless) Brunswick Stew

Kathleen, here is a recipe for vegetarian Brunswick Stew. I hope it helps you.

Vegetarian Brunswick Stew

This meatless version of the classic southern stew is great eaten with big, warm squares of golden corn bread, all the better to sop up the delectable gravy. Lima beans are always a traditional ingredient in Brunswick stew. If you happen to be lucky enough to get fresh lima beans, by all means use them If not, frozen are just fine, but avoid canned limas. Like other shell beans, they don't take well to the canning process.

Makes 4 to 5 servings

1 tablespoon vegetable oil
1 tablespoon butter
1 1/2 cups chopped onion
2 cloves garlic, finely chopped
1 tablespoon all-purpose flour
2 teaspoons dried thyme
2 cups vegetable broth
1 large red-skinned potato (about 8 ounces), coarsely chopped
1 carrot, peeled and thinly sliced
1 (10-ounce) package frozen lima beans
1 (14-to 16-ounce) can stewed tomatoes
1 1/2 cups frozen corn kernels
1 tablespoon brown sugar
2 teaspoons Worcestershire sauce
2 teaspoons cider vinegar
1/4 to 1/2 teaspoon Tabasco sauce

1.In a large deep skillet or Dutch oven, heat the oil and butter. Add the onion and cook over medium heat, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring, 1 minute. Stir in the flour and thyme and cook, stirring constantly, for 2 minutes. Add the broth and bring to a boil, whisking until the sauce is smooth and lightly thickened.
2.Add the potato, carrot, and lima beans. Cover, reduce the heat to medium-low, and cook for 10 minutes. Add the tomatoes and corn and simmer uncovered until all the vegetables are tender, about 15 minutes. Add a bit more liquid if the stew seems to thick. It should be of a spoonable, stew-like consistency; not too soupy.
3.Stir in the brown sugar, Worcestershire, vinegar, and Tabasco. (Can be made 1 day ahead and refrigerated. Reheat gently before serving.)
4.Serve the stew in shallow soup bowls or on rimmed plates.