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Square overhead shot of a bowl of Brunswick stew.
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5 from 10 votes

Virginia Brunswick Stew

A pride and joy of Virginia culture, this Brunswick stew is a Southern classic! Tender chicken, corn, lima beans, and potatoes simmer in a rich, slightly sweet tomato broth for a hearty meal that feeds a crowd.
Course Dinner
Cuisine Southern
Keyword Brunswick Stew, brunswick stew recipe, old-fashioned southern brunswick stew, traditional brunswick stew recipe, virginia vs georgia brunswick stew, what is Brunswick stew
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 16 cups
Calories 133kcal
Author Blair Lonergan

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.
    Sauteing bacon and onion in a Dutch oven.
  • Add chicken broth and potatoes; bring to a boil. Boil until potatoes begin to soften, about 10 minutes.
    Adding broth to the pot.
  • 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.
    Brunswick stew ingredients in the Dutch oven before simmering.
  • 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 in a pot of Brunswick stew.
  • Ladle into bowls, garnish with fresh herbs if desired, and serve hot.
    Horizontal overhead image of two bowls of Brunswick stew on a table.

Video

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

Serving: 1cup | Calories: 133kcal | Carbohydrates: 22g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 10mg | Sodium: 259mg | Potassium: 441mg | Fiber: 3g | Sugar: 2g | Vitamin A: 88IU | Vitamin C: 12mg | Calcium: 21mg | Iron: 1mg