Sunday supper is often something sacred in a household. We caught up with Cynthia Graubart, author of Sunday Suppers: Simple, Delicious Menus for Family Gatherings to get her take on the cozy meal and to share her tried and true stew recipe.
From grilling to prepping ahead, lighter suppers and meals for when you have company coming, Cynthia has created a book with foolproof, delicious menus. The best part? While they are all inspired by a Sunday meal and togetherness, these dishes can be served up any night of the week. This is a great gift for someone who like to entertain or just gather everyone in the family together.
Braised Short Ribs 
We caught up with Cynthia to get her take on Sunday Suppers so you can get a better feel for the book. Take notes!
What’s your go-to Sunday supper when you have unexpected company?
Cynthia: I still reach for a roast chicken for unexpected company. In fact, I roast two at the same time because it feeds as many people as it needs to and gives me a little left over to start dinner Monday night.
How do you suggest whipping up a delicious Sunday spread on a budget?
Cynthia: Chicken remains the most economical animal protein available. Again, roasting two chickens on Sunday gives you lots of options for the week ahead!
Growing up, what was your favorite Sunday meal?
Cynthia: You’ll see references in the South to a ”groaning board.” That’s the side board in a dining room. It’s groaning from all of the dishes weighing it down. How can I possibly choose? My grandmother would have two or three vegetables, two meats, and numerous starches in the menu. My favorite was fried chicken, green beans, and mashed potatoes.
Do you have any tricks for sneaking extra veggies into comfort food Sunday dinners?
Cynthia: For a newbie vegetable eater, I recommend serving them roasted vegetables. Roasting brings out the natural sweetness in the vegetable and makes it more palatable to the novice. I have turned countless people on to roasted green beans and roasted okra!
Fennel-and-Potato Gratin
Check out these images from the book and be sure to make the stew below, it’s great to make ahead and freezer, pulling out to serve at the end of a busy Sunday.
Chicken and Brisket Brunswick Stew
Peach Melba Shortbread Bars
Excerpted from Sunday Suppers by Cynthia Graubart. Copyright © 2017 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved.
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Chicken and Brisket Brunswick Stew
- Total Time: 135 minutes
- Yield: Serves 6
- Diet: Omnivore
Description
Hearty chicken and brisket stew, brimming with corn, lima beans, and tomatoes. Perfect for a chilly evening!
Ingredients
- 2 large onions (chopped)
- 2 garlic cloves (minced)
- 1 tbsp (15 ml) vegetable oil
- 1 1/2 tbsp (22 ml) jarred beef soup base
- 2 lbs (907 g) uncooked skinned and boned chicken breast
- 1 (28 ounce) can (794 ml) fire-roasted crushed tomatoes
- 1 (12 ounce) package (340 g) frozen white shoepeg or whole kernel corn
- 1 (10 ounce) package (283 g) frozen cream-style corn, thawed
- 1 (9 ounce) package (255 g) frozen baby lima beans
- 1 (12 ounce) bottle (340 ml) chili sauce
- 1 tbsp (15 ml) brown sugar
- 1 tbsp (15 ml) yellow mustard
- 1 tbsp (15 ml) Worcestershire sauce
- 1/2 tsp coarsely ground black pepper
- 1 lbs (454 g) cooked chopped barbecue beef brisket (without sauce)
- 1 tbsp (15 ml) fresh lemon juice
- hot sauce (optional)
Instructions
For the Soup
- Sauté onions and garlic in hot oil in a 7.5-quart Dutch oven over medium-high heat for 3 to 5 minutes, or until tender.
- Stir together beef soup base and 2 cups of water, and add to the Dutch oven. Stir in chicken and the next 9 ingredients. Bring to a boil.
- Cover, reduce heat to low, and cook for 2 hours, stirring occasionally.
- Uncover and shred the chicken into large pieces using two forks.
- Stir in brisket and lemon juice. Cover and cook for 10 minutes.
- Serve with hot sauce, if desired.
Notes
- For deeper flavor, brown the chicken breast in the oil before adding the onions and garlic.
- To reduce sodium, use less beef soup base and season with additional salt and pepper to taste.
- This stew freezes well! Allow to cool completely before storing in airtight containers for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Soup
- Method: Braising
- Cuisine: Southern
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 15
- Sodium: 800
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 10
- Carbohydrates: 40
- Fiber: 5
- Protein: 35
- Cholesterol: 100
Frequently Asked Questions
What type of chicken should I use for the Brunswick stew?
You can use a whole roast chicken or any leftover cooked chicken, as it will add flavor and richness to the stew.
How do I prepare the brisket for the stew?
The brisket should be braised until tender before adding it to the stew, ensuring it breaks down and infuses the dish with its flavor.
Can I substitute any vegetables in the stew if I don’t have okra?
Yes, if you don’t have okra, you can substitute with green beans or even corn to maintain the stew’s hearty texture.
