traditional brunswick stew recipe

Written BySheba G Updated On
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The Best traditional brunswick stew recipe

I’ve been making Brunswick stew for years, and it’s always a hit with my family. This traditional recipe is a staple in the Southern United States, and for good reason – it’s hearty, flavorful, and perfect for any occasion. The dish originated in Virginia, where it was served to soldiers during the Civil War.

Today, you can find it on menus from Texas to Tennessee, but I think the best Brunswick stew is still made at home with love and care. My kids love helping me in the kitchen, especially when we’re making this recipe. They get to learn about the history of the dish and the importance of using fresh ingredients.

And let’s be real – who doesn’t love a good stew? It’s comforting, nourishing, and perfect for a chilly evening. I like to serve it with some crusty bread or cornbread for a truly satisfying meal.

My husband is a big fan of this recipe too – he loves the way the flavors all come together to create something truly special. I’ve experimented with different variations over the years, but this traditional recipe remains my favorite. The key to making a great Brunswick stew is to use high-quality ingredients and to take your time when cooking it.

Don’t rush the process – let those flavors meld together until they’re just right.

Traditional Brunswick Stew

4.7 from 1625 votes

Brunswick stew is a hearty Southern classic made with shredded chicken or pork, lima beans, corn, and tomatoes. This version uses a smoky, tangy tomato base and simmers low and slow until thick and rich.

Prep Time20 mins
Cook Time2 hours 30 mins
Resting Time0 mins
Total Time2 hours 50 mins
Servings: 8Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Stew

1 whole chicken (about 4 pounds) or 1.5 pounds boneless skinless chicken thighs
1 tablespoon vegetable oil
1 large yellow onion, diced
3 cloves garlic, minced
4 cups chicken broth
1 can (14.5 ounces) crushed tomatoes
1 can (14.5 ounces) diced tomatoes, undrained
1/2 cup ketchup
2 tablespoons Worcestershire sauce
1 tablespoon apple cider vinegar
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper (optional)
1 teaspoon salt
1/2 teaspoon black pepper
1 cup frozen lima beans
1 cup frozen corn kernels
2 medium potatoes, peeled and diced into 1/2-inch cubes
1 tablespoon brown sugar (optional, to taste)

👨‍🍳Directions

1Heat the vegetable oil in a large Dutch oven over medium-high heat until shimmering.
2Pat the chicken dry with paper towels, then place it skin-side down in the pot.
3Cook for 5 to 7 minutes per side until the skin is deep golden brown and crispy.
4Remove the chicken to a plate and set aside.
5Reduce the heat to medium, then add the diced onion to the pot.
6Cook, stirring occasionally, for 4 to 5 minutes until the onion is translucent and softened.
7Stir in the minced garlic and cook for 30 seconds until fragrant.
8Pour in the chicken broth, crushed tomatoes, diced tomatoes with their juices, ketchup, Worcestershire sauce, apple cider vinegar, smoked paprika, cayenne if using, salt, and black pepper.
9Stir well to combine, scraping up any browned bits from the bottom of the pot.
10Return the chicken to the pot, submerging it in the liquid.
11Bring the stew to a boil over high heat, then reduce the heat to low.
12Cover the pot and let it simmer gently for 1 hour, or until the chicken is very tender and pulls apart easily with a fork.
13Using tongs, transfer the chicken to a cutting board.
14Let it cool for a few minutes, then shred the meat into bite-sized pieces, discarding the skin and bones.
15Return the shredded chicken to the pot.
16Add the frozen lima beans, frozen corn, and diced potatoes to the stew.
17Stir everything together, then bring the stew back to a simmer over medium heat.
18Reduce the heat to low, cover, and cook for 30 to 40 minutes, stirring occasionally, until the potatoes are fork-tender and the stew has thickened slightly.
19Taste the stew and adjust seasoning with salt, pepper, and brown sugar if desired for a touch of sweetness.
20If the stew is too thick, add a splash of broth or water to reach your preferred consistency.
21Simmer uncovered for 5 more minutes to meld the flavors.
22Ladle the stew into bowls and serve hot.
23Garnish with fresh parsley or chopped green onions if you like.
24Leftovers can be refrigerated in an airtight container for up to 4 days or frozen for up to 3 months.

🔧Equipment

Large Dutch oven or heavy pot (at least 6 quarts)
Cutting board
Chef’s knife
Wooden spoon
Measuring cups and spoons
Tongs
Two forks (for shredding meat)

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 14g💛Saturated Fat: 3.5g❤️Cholesterol: 85mg🧂Sodium: 980mg🌾Total Carbs: 38g🥦Dietary Fiber: 6g🍬Sugars: 12g🥩Protein: 35g

📝Notes

For a smokier flavor, add 1/2 cup of cooked, crumbled bacon along with the shredded chicken. If you prefer a thicker stew, mash some of the potatoes against the side of the pot before serving. This stew tastes even better the next day as the flavors meld.

Watch Video Of How Traditional Brunswick Stew Works

This traditional Brunswick stew recipe is perfect for any occasion – whether you’re serving it at a family gathering or just want something comforting after a long day.

One of my favorite things about this recipe is how well it stores – you can make it ahead of time and reheat it whenever you need something quick and easy.

It’s also great for meal prep – just portion out individual servings and freeze them for later.

❓ Frequently Asked Questions About Brunswick Stew

Q: What is Brunswick stew?

Brunswick stew is a hearty stew that originated in Virginia and is typically made with pork, beef, or chicken, as well as vegetables like onions, carrots, and potatoes.

Q: What are the key ingredients in a traditional Brunswick stew?

The key ingredients in a traditional Brunswick stew include pork or beef, onions, carrots, potatoes, tomatoes, and sometimes even okra or other vegetables.

Q: How do I make a good Brunswick stew?

To make a good Brunswick stew, you need to use high-quality ingredients and take your time when cooking it.

Q: Can I make Brunswick stew in a slow cooker?

Yes, you can make Brunswick stew in a slow cooker – just brown the meat and cook the vegetables before adding everything to the slow cooker.

Q: Is Brunswick stew healthy?

While Brunswick stew can be high in calories due to the meat and potatoes used in its preparation,

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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