Texas Brunswick Stew

Texas Brunswick Stew Recipe

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Lynette !


A Brunswick stew without the smoked ingredients.....I tried this and it wasn't what I call a traditional Brunswick stew, but it was a good chicken stew!!


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20 Min
3 Hr 35 Min
Stove Top


  • 3 lb
    chicken, broiler/fryer
  • 1 1/2 tsp
  • 1 c
    red potatoes, peeled and chopped
  • 15 oz
    can tomato sauce
  • 1 3/4 c
    frozen lima beans
  • 2/3 c
    onion, chopped
  • 1 3/4 c
    frozen whole kernel corn
  • 1 tsp
  • 1/4 tsp
  • 1/8 tsp
  • 1/8 tsp
    ground red pepper
  • 1/8 tsp
    dried oregano
  • 1/8 tsp
    poutry seasoning

How to Make Texas Brunswick Stew


  1. Place chicken and 1 1/2 teaspoons salt in a large Dutch oven; add water to cover. Bring to a boil; cover, reduce heat, and simmer 2 to 2 1/2 hours or until done. Drain, reserving broth.
  2. Remove and discard skin from the chicken. Bone the chicken and chop the meat. Set aside.
  3. Skim the fat from the reserved broth. Return the broth to the Dutch oven; bring to a boil. Reduce heat and simmer, uncovered, until the broth is reduced to 2 cups.
  4. Add the potato, and simmer 10 minutes. Add the tomato sauce, lima beans, and onion. Simmer an additional 20 minutes. Stir in the reserved chicken, corn, and remaining ingredients. Simmer an additional 10 to 15 minutes or until the vegetables are tender.

Printable Recipe Card

About Texas Brunswick Stew

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: American
Dietary Needs: Dairy Free
Other Tag: Heirloom

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