How do I know about Brunswick Stew Virginia Style? Back in the ’70s, we went on one of the few family vacations that didn’t include dogs (My Dad raised Goldens and showed extensively). I think Dad was trying to instill some family bonding combined with patriotic zeal.
Brunswick Stew Virginia Style
Worst trip ever. We visited DC and the surrounding areas during the bicentennial. The crowds, the humidity, the heat. It was ungodly. Dad remained steadfastly optimistic, goal-driven, and determined that we all have fun whether we liked it or not. That might have gone over better had he ever let us stop at a restroom.
About Brunswick Stew Virginia Style:
It was enlightening, and we learned a lot, but for me? The best part was the food! My parents always refused to cater to the taste of children, and it was an eye-opener. Fresh lobster and scallops pulled from the sea. Regional specialties. Quaint taverns and period food. Which leads me, after this long ramble, to Brunswick Stew Virginia Style.
My first taste of Brunswick stew was Chowning Tavern‘s Brunswick Stew; Mom later picked up the Williamsburg Cookbook, and once home, bedraggled & somewhat defeated, Mom made it. She also made this Teriyaki Steak. (That became a huge family fave, and I last made it with my Dad, when he was 88.)
Before developing this recipe, I skimmed through Brunswick Stew: A Virginia Tradition. Wowsa! It’s an amazing read. The Colonial or Virginia Brunswick Stew has little resemblance to my Georgia Brunswick Stew, though they share a lot of ingredients.
Teriyaki Marinated Steak London Broil
Making Brunswick Stew Virginia Style:
This is a departure from the Chownings Tavern Brunswick Stew. It’s a part of my Meal Prep Plan, and uses cooked chicken (directions to start from raw are also in the recipe). It’s a fabulous way to use leftover or rotisserie chicken, too. It’s a great recipe for meal prep – it can be made ahead, divided, and frozen.
This is an easy recipe, no cauldrons involved or hours of cooking! Start with bacon (you could use diced fat back, but the smoky flavor from bacon is a plus. Sauté the onion, then the rest is dumped and simmered. It tastes like it took hours to make.
Other Recipes You Might Like:
These are a few of my favorite old-school recipes; if you love good down-home cooking, check them out. They’re not the most popular on my site; if you can give them some love with a like, comment, or share, it would be much appreciated.
- Minnesota Bean Pot – a bit of French heritage survives in this regional dish.
- Braised Pork with Sausage and Cabbage – a remake of an old-school standard.
- Oven Braised Pork Shoulder – Just a fabulous old-school pork stew.
Minnesota Cassoulet “Bean Pot”
Saving Money on Groceries:
What you pay for groceries depends on not just WHERE you shop, but WHEN. Be strategic and stock up at rock-bottom prices.
- The best sales are before holidays; check out Win at the Grocers. Think beyond the occasion & use the opportunity to stock up at a low for the coming weeks to months.
- If available, take advantage of discount stores like Aldi or Lidl. The pricing at Buyer’s clubs is not always the lowest, but can trump in quality. Be selective when shopping there.
Bacon:
- Know your regular, good sale, and rock bottom pricing. Stock up at rock bottom, usually about half price, and usually before a holiday. Not being brand loyal gives more opportunities to save. Bacon freezes well and takes up little room.
- Discount stores like Aldi or Lidl have great pricing, but beware of the cheapest bacon. As a rule, buyers’ clubs have better quality at a low, not necessarily the cheapest price.
Boneless Skinless Chicken Breast or Thighs:
There are options when it comes to purchasing boneless, skinless chicken breasts (and thighs, too). Generally, buying in larger amounts means you’ll pay less per pound.
- Chicken drops to a low once a quarter. Know the pricing in your area, what’s a good deal, and a great one, and never pay full price. Stock the freezer at rock bottom. Divide family packs into amounts for meals.
- Take it one step further and reduce today’s huge breasts into actual serving sizes. Large ones can be cut in half, and smaller ones trimmed to size. Package trimmings for stir-fries, casseroles, chicken strips, and so on.
- Compare sale pricing at all the available stores, and fresh to frozen. Frozen is often priced in ounces; learn how to compare to fresh, priced by the pound. Unless it’s a great sale, frozen is often more per pound than fresh on sale.
Canned or Frozen Vegetables:
- Either works; the recipe is simmered, and it makes little difference in the final dish.
- Watch for specials and stock up; the pricing on both is usually at a low during late summer and early fall when the warehouses are full.
Russets:
Once home, store in a dark, cool, dry area, well-ventilated, away from onions. Remove from plastic. A paper grocery bag with the top folded is ideal. It keeps them in the dark and reduces condensation.
- For best value, larger bags are cheaper per pound unless there’s a great sale on another size.
- Don’t pass on value if the potatoes look “dirty.” Those that aren’t washed absolutely clean store better.
- The largest bags might have a mix of sizes; sort and pick out larger ones for recipes needing whole potatoes; reserve others for recipes where size doesn’t matter.
- A large russet runs about 8 ounces, a medium about 5 ounces, a smaller one a few ounces less.
- Think seasonally; although never expensive, russets are in season and at their lowest from late summer through winter. Take advantage and use more often.
- Large bakers packaged and wrapped are never a good value; they’re pricy and way over normal serving sizes. Save for special occasions and pick them up at your buyers’ club.
Brunswick Stew Virginia Style
Brunswick Stew – Virginia Style
A simple down-home recipe for Brunswick Stew.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Category: Main Dish Chicken
- Cuisine: American
Ingredients
- 3 slices bacon, chopped
- 2 large onions, diced
- 3 cups chicken broth or juices from cooked chicken combined with broth to make three cups
- 1 large can whole tomatoes, crushed
- 1 (14 ounce) can diced tomatoes
- 4 medium-sized russet potatoes, peeled & cut into 1″ dice
- 1 tablespoon sugar
- 2 cups frozen or 1 can Lima beans (baby Limas preferred)
- 1 can corn, drained or 1 can creamed corn (I use creamed corn)
- 3 cups cooked shredded chicken (about a pound raw chicken breast or thighs; see note at bottom of page if starting with raw chicken)
- 1 teaspoon salt, to taste
- lots black pepper, about a 1/2 teaspoon or more
- a dash or two of hot sauce or vinegar, optional
Instructions
Add bacon to a big pot or Dutch oven, turn heat on and cook until it softens and renders. Add onion, then broth, tomatoes (undrained), potatoes, sugar and Lima beans.
Bring to a boil, then lower heat to medium-low and simmer until potatoes are cooked and very soft, about 30 to 35 minutes. Add the corn, drained or creamed corn (it makes the stew thicker) and chicken and cook at a low simmer until the chicken has softened and begins to break down and the stew is very thick, watching it closely at the end so it doesn’t scorch. Timing will vary, about 10 minutes.
Season heavily with salt and pepper. Add a dash of hot sauce or a little vinegar, if desired. Serve with crackers, cornbread or biscuits.
Notes
Brunswick Stew makes a great dinner and freezes well.
This recipe is a part of my Meal Prep Plan. If following that plan, freeze two portions of this stew for lunches.
If you wish to use raw chicken, add about a pound of chicken to the chicken broth, tomatoes, and potatoes. If chicken is very thick, it can be sliced in half horizontally. When done, pull it out, shred it, and return it to the pot.
Nutrition
- Calories: 364
- Sugar: 11.6g
- Sodium: 1003mg
- Fat: 8.2g
- Saturated Fat: 2.2g
- Carbohydrates: 39.8g
- Fiber: 6.9g
- Protein: 34.2g
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I’m posting Brunswick Stew Virginia Style at Fiesta Friday #211, hosted by Diann @ Of Goats and Greens and Antonia @ Zoale.com.
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