Brunswick Stew – Virginia Style

Brunswick Stew Virginia Style t

A simple down-home recipe for Brunswick Stew.


  • 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; 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


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.


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 in with 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.


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