A pride and joy of Virginia culture, Brunswick stew is a Southern classic that’s been enjoyed for hundreds of years! This chicken and tomato-based dish is loaded with corn, potatoes, and lima beans for a hearty, satisfying meal that feeds a crowd.
If you love cozy stews as much as we do, try this slow cooker Brunswick stew for an even easier version, or this slow cooker chicken stew for another comfort food favorite. You’ll find more classics in our Virginia recipes collection.
Table of Contents
Before You Get Started
- Use a store-bought rotisserie chicken for ease. This shortcut saves time and adds great flavor. You can also use about 4 cups of cooked, shredded chicken prepared at home. Start with about 2 lbs. of raw boneless skinless chicken breasts or thighs.
- Balance the sweet-and-sour flavor carefully. Brunswick stew has a signature slightly sweet and tangy taste. I use 2 tablespoons of brown sugar and 1 tablespoon of white vinegar, but you can reduce the sugar to 1 tablespoon for a less-sweet broth. You can also substitute ketchup or BBQ sauce for a different flavor profile.
- Plan for a thick, hearty consistency. This stew should be thick, not soupy. If it looks too thin after simmering, remove the cover and cook a bit longer. If you need to thin it, add more broth or water as needed.
How to Make Brunswick Stew
Autumn in the South just wouldn’t be complete without a batch of this flavorful stew simmering on the stovetop. While traditional recipes call for slow-smoking the meat over wood chips for hours, this simplified stovetop version delivers all the flavor with much less effort.
As a native Virginian, I grew up on this dish. Virginia-style Brunswick stew typically features chicken as the star, while Georgia versions lean toward pork or beef. Both are delicious, but this is the version that makes our state proud!
Step 1: Cook the Bacon and Onion
In a large pot or Dutch oven, cook the chopped bacon over medium-high heat until almost crisp, about 5 minutes.
Add the diced onions and cook until softened and slightly golden, about 5 more minutes. The bacon fat adds a subtle smokiness that forms the flavor base for the entire stew.
⇢ Don’t drain the bacon grease: You want that rendered fat to flavor the broth.
Step 2: Build the Base
Add the chicken broth and diced potatoes to the pot. Bring to a boil and cook until the potatoes just begin to soften, about 10 minutes. You want them slightly tender but not falling apart since they’ll continue cooking with the rest of the stew.
Stir in the tomato paste until dissolved. This adds depth and richness to the tomato flavor without making the stew too acidic.
Step 3: Add the Remaining Ingredients
Reduce the heat to low. Add the shredded chicken, diced tomatoes (with their juices), corn, lima beans, okra (if using), brown sugar, vinegar, Worcestershire sauce, salt, and pepper.
Stir everything together until well combined.
⇢ Taste as you go: The balance of sweet, tangy, and savory is what makes Brunswick stew special. Adjust the brown sugar and vinegar to your preference.
Step 4: Simmer Until Thick
Cover and simmer for about 1 hour, stirring occasionally. The stew is ready when it’s thick and hearty, with the flavors melded together.
⇢ Adjust the consistency: If the stew is too thin, remove the lid and simmer uncovered until it reaches your desired thickness. If it’s too thick, stir in additional broth or water.
Taste and season with more salt and pepper if needed. Ladle into bowls and serve hot. This batch makes about 16 cups, enough for 8-10 people as a main dish (plan for about 1 ½ to 2 cups per person).
Love Brunswick stew and your recipe is spot on. Love it!!!
– Charla
What to Serve with Brunswick Stew
In Virginia, a bowl of Brunswick stew wouldn’t be complete without a slice of Southern cornbread, cast iron cornbread, or Boston brown bread on the side. It’s also delicious with flaky biscuits or butter swim biscuits for soaking up every last bit of broth.
For a complete Southern spread, add collard greens, fried apples, or skin-on mashed red potatoes. A simple green salad or coleslaw works well if you want something lighter alongside.
Storage and Reheating Tips
Refrigerator: Leftovers keep in an airtight container for 3-4 days. The flavors actually deepen overnight, so this stew tastes even better the next day.
Freezer: Pack cooled stew in airtight containers or freezer-safe bags and freeze for up to 3 months. I normally freeze in batches of 3-4 cups so it’s easy to thaw the right amount for a meal or two.
To reheat: Thaw frozen stew in the refrigerator overnight. Warm on the stovetop over low heat, stirring occasionally, until heated through. You can also microwave individual servings for 1-2 minutes. Add a splash of broth if the stew has thickened too much.
Make-ahead tip: This stew is perfect for making a day ahead. Prepare it completely, let it cool, and refrigerate. Reheat gently on the stovetop before serving.
Recipe Variations
- Skip the potatoes if you prefer a stew without them. Some traditional recipes leave them out.
- Leave out the okra if it’s not your thing. It’s optional but adds nice texture.
- Swap lima beans for butter beans if you can find them. They’re creamier and slightly sweeter.
- Add pulled pork by substituting 2 cups of leftover pulled pork for half of the chicken. This adds smoky depth.
- Make it spicy with a pinch of cayenne pepper or a few dashes of hot sauce.
- Use leftover turkey instead of chicken after Thanksgiving, or try a combination of both.
Frequently Asked Questions
What is the difference between Virginia Brunswick stew and Georgia Brunswick stew?
Virginia-style Brunswick stew typically uses chicken as the primary meat with a tomato-forward broth. Georgia versions tend to favor pork or beef (or a combination), often with a slightly sweeter, thicker consistency. Both states claim to have invented the dish, and both versions are delicious. This recipe follows the Virginia tradition.
What is traditionally in Brunswick stew?
Traditional Brunswick stew includes a tomato-based broth with shredded meat (chicken, pork, or historically game meats like squirrel or rabbit), corn, lima beans or butter beans, potatoes, and onions. The broth has a signature sweet-and-tangy flavor from a combination of sugar and vinegar. Some recipes also include okra.
Can I use different meats in Brunswick stew?
Absolutely. While this recipe uses chicken, you can substitute pulled pork, shredded beef, or a combination of meats. Some cooks add smoked sausage for extra flavor. Leftover Thanksgiving turkey also works well.
How do I know when Brunswick stew is done?
The stew is ready when it’s thick and hearty (not soupy), the potatoes are tender, and the flavors have melded together, usually after about an hour of simmering. If it still looks thin, remove the lid and simmer uncovered until it thickens.
More Cozy Stew Recipes
Delicious! I love okra and all the veggies in here. This is one of my all time favorites now. The sweetness from the brown sugar makes it for me. I served it with Cheesy Jalapeno Corn Bread!
– Susan
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
Virginia Brunswick Stew
Equipment
Ingredients
- 4 slices (about 5 ⅓ oz) thick-cut bacon, chopped
- 2 medium onions, diced
- 4 cups chicken broth
- 2 medium russet potatoes (about 1 lb.), peeled and cut into ½-inch dice
- 2 tablespoons tomato paste
- 1 rotisserie chicken (about 3 lbs.), meat removed and chopped (about 4 cups)
- 1 (28 ounce) can diced tomatoes, not drained
- 4 cups fresh or frozen corn kernels
- 2 cups fresh or frozen lima beans
- 2 cups fresh or frozen sliced okra (optional)
- 1-2 tablespoons light brown sugar
- 1 tablespoon distilled white vinegar (apple cider vinegar also works well)
- 1 teaspoon Worcestershire sauce
- Kosher salt and ground black pepper, to taste
Instructions
- In a large pot, cook the bacon over medium-high heat until almost crisp, about 5 minutes. Add onion and cook until softened, about 5 more minutes.
- Add chicken broth and potatoes; bring to a boil. Boil until potatoes begin to soften, about 10 minutes.
- Reduce heat to low. Stir in the tomato paste until dissolved. Add chicken, diced tomatoes, corn, lima beans, okra (if using), brown sugar, vinegar, Worcestershire sauce, salt, and pepper. Stir well to combine.
- Cover and simmer for about 1 hour, stirring occasionally. The stew should be very thick. If you’d like it thicker, simmer uncovered. To thin, add more broth or water. Taste and season with additional salt and pepper if needed.
- Ladle into bowls, garnish with fresh herbs if desired, and serve hot.
Notes
- Sweet-sour balance: Start with 2 tablespoons of brown sugar for a slightly sweet broth. Reduce to 1 tablespoon for less sweetness. You can substitute ketchup or BBQ sauce for a different flavor.
- Thickness: Brunswick stew should be thick and hearty, not soupy. Simmer uncovered to thicken, or add broth to thin.
- Storage: Refrigerate leftovers for 3-4 days. Freeze for up to 3 months.
- Make ahead: This stew tastes even better the next day. Make it ahead, refrigerate, and reheat gently on the stovetop.
- Chicken options: Use a rotisserie chicken for ease, or cook and shred about 2 lbs. of boneless skinless chicken breasts or thighs.
- Serving size: This batch makes about 16 cups, enough for 8-10 people (about 1½-2 cups per person as a main dish).
- Low-sodium option: Use low-sodium chicken broth if you prefer less salt. Homemade broth or chicken stock also work well.
Nutrition
Originally published in September, 2020, this post was updated in February, 2026.
This was delicious! The chicken we ordered from grocery pick-up was seasoned, but that only made this better. Yum!
Thank you, Jamee!!
I grew up in VA Beach and our Brunswick stew was different. Of course, the recipe had been in our family for 200 yrs by the 1950’s. It had squirrel, rabbit, and chicken but no bacon. We were potato farmers so that was always included. Otherwise, the recipes were extremely similar.
Hi, Gail! Yes — the really old recipes definitely used squirrel, rabbit, possum, etc. — whatever was available! 🙂
This brings back fond memories of our family’s Labor Day tradition. I grew up in Northern VA. Every Labor Day we would travel to see my cousins in Farmville, VA. My Uncle JB had a 20 gal. cast iron caldron he would hook to a tripod over a fire and cook Brunswick Stew all day long. It was always corn, lima beans, potatoes and tomatoes, stock and what ever meat he ended up in his traps. Usually rabbit, squirrel, possum with chicken added. Sometimes deer. One year there was some ground hog (not recommended. came out a little greasy and gamey). But after cooking all day, occasionally stirring with a canoe oar, the meat was fall apart tender and the stew always amazing. Thanks for bringing back old memories. Yes, I will be making your recipe, while remembering those great cousin get togethers in Farmville.
I love hearing that, Doug! Farmville is a great little town — we love visiting! I hope that this recipe gives you a little taste of your family traditions. Happy New Year!
Delicious! I love okra and all the veggies in here. This is one of my all time favorites now. The sweetness from the brown sugar makes it for me. i served it with Cheesy Jalapeno Corn Bread!
Sounds like the perfect dinner to me, Susan. Thank you!
Love Brunswick stew and your recipe is spot on. Love it!!!
Thank you so much, Charla! It is one of our favorite recipes.
This recipe is the BEST! Just like my mum made, from her mother’s recipe from my home in Hanover and Henrico counties, Virginia!!
Definitely a comfort food for me, this non-apologetically replaced Montanan! I’ve been making this in Montana for potlucks, church meals, cook overs, healing meals, recipe sharing, etc., and it’s a been a rave – and ravenous – hit!
AND sharing this recipe to all who want and NEED it.
Far surpasses the simple “chicken soup” for the soul.
Really, it’s so good and wholesome it’s not just a food, but a cure-all, and a THERPY!
Food IS medicine!
Thanks SOOOOO much!
Spread the love, y’all!!!!
Mark
Wow, thank you so much, Mark! We really appreciate you sharing the recipe and are so glad it’s such a hit!
This looks very similar to the way I learned to make Brunswick Stew back in the mid-’70s out in Powhatan County. My first teaching job was at a school that had a big fundraiser in the fall, and stew was one of the top sellers. As another poster mentioned, the men cooked all night in huge cauldrons.
No okra, tomato paste, or vinegar. My recipe calls for butter, which really richens the taste. Because I’m an overachiever (LOL), I can/freeze all the veggies over the summer. the firs
This is the first thing to go at my annual fall party!
Oops — Should have proofread! Guess I got excited thinking about summer veggies. 🙂
I love that! We have an Apple Harvest Festival here in Madison each fall, and it’s a similar situation — men stirring the stew in hours in big cauldrons. Such a classic! I bet the butter is a delicious addition. I’ll have to try that next time…
When is the Apple Festival?
Hi, Ann! It’s always the first three weekends in October.
Wow. My kids loved this. I used black eyed peas instead of Lima and leftover marinara for the tomato paste. I thought this would be a one time recipe but it will be in rotation for the rest of the cool season.
So glad that the kids approved, Kari! 🙂 Thanks for letting me know!
Very good. A hit of Sriracha for those that like some heat. A drizzle of bbq sauce for those that like it a little sweeter. This is a people pleaser!!!
We’re so. glad you enjoyed it, Cheryl!
Wow! What an easy, fast, and delicious recipe! I made it according to the recipe and then stirred in about 1/2 cup or more of ketchup during the last few minutes of cooking. My hubby and my 97- and 99-year old parents loved it! I’m so excited to have lots leftover to freeze for at least three more meals.
We’re so glad it was a hit! Thank you for trying it out and taking the time to leave a review, Mary Catherine.
Very tasty recipe!
Thank you, Perry!
Getting ready to try your Brunswick stew. Your site and recipes look great and easy to do. Great variety!
Thank you, Harry Thomas! I hope that you enjoy the stew. It’s one of my childhood favorites!