How do I know about Brunswick Stew? Back in the 70’s, we went on one of very few family vacations, probably to try to instill some sort of family bonding combined with a patriotic zeal to renew our faith in God and Country.
just a little bit of rambling
Worst trip ever. Seriously. It was 1976, the bicentennial and it was DC in August. And it was a whirlwind of activities, tours and walking in the ungodly heat. Dad remained steadfastly optimistic, goal driven and determined we all have fun whether we liked it or not. That might have gone over better if he had ever let us stop at a restroom.
We traveled all over the area & one thing my parents never did was cater to the taste of children or skimp in any way on the restaurants. No “kids” menu for us. It was an eye-opener. Fresh lobster pulled from the sea. Regional specialties. And the quaint taverns and period food. Which leads me, after this long ramble, to Brunswick Stew.
good to know stuff about brunswick stew
I’m no expert but I know a little about BS. Hmm, maybe I better spell it out from now on. I know much less than I thought I did though, after skimming through Brunswick Stew: A Virginia Tradition. Wowsa! It’s kind of an amazing read.
My first taste of Brunswick Stew was the Chowning Tavern’s Brunswick Stew, and their recipe is in the Williamsburg Cookbook Mom picked up. Once we were home, bedraggled & somewhat defeated, Mom made Brunswick Stew and several other recipes including this Teriyaki Steak. The Colonial or Virginia Brunswick Stew is a whole different animal than the barbecue joint type Georgia Brunswick Stew I make.
cost saving tips for brunswick stew
My Virginia Brunswick Stew is a bit of a departure, too, from Chownings because I wanted to make it with already cooked chicken. A little searching led to a post by Apple of my Eye and I adapted her recipe just a little. This is a great recipe to use if you have meal prep chicken, leftover or rotisserie chicken.
When making Brunswick Stew, be sure to watch the sales & know the sale best sale prices in your area for chicken. In my town, chicken breast runs from 99 cents a pound at a low and up to $4.99 or more at a high. That’s a $7.00 difference for two pounds! Frozen and canned veggies are usually cheapest in the fall, use coupons and sale prices to pick them up for pennies.Print
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
- 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 Lima beans
- 1 can corn, drained or 1 can creamed corn (I use creamed corn)
- 3 cups cooked shredded chicken (about a pound raw chicken breast)
- 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
Add bacon to a big pot or Dutch oven, turn eat 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 or biscuits.
Brunswick Stew makes a great dinner and freezes well.
This recipe is also a part of my Meal Prep Plan. If following that plan, freeze two portions of this stew for lunches.