Brunswick Stew

Belinda "B"


This will make a large dutch oven of stew. I first ate this in Virginia and loved it. I looked for a recipe, but could not find one exactly like the one I ate, so I came up with this one.


☆☆☆☆☆ 0 votes

20 Min
2 Hr
Stove Top


  • 1 lb
    pork loin chops
  • 1 lb
    chicken breasts, boneless and skinless
  • ·
    water to cover meat
  • 3 tsp
    beef bouillon
  • 1 qt
    tomatoes, crushed
  • 1 c
    baby lima beans, frozen
  • 2 c
    mixed vegetables, frozen
  • 1
    onion, large, diced
  • 2 Tbsp
    jalapeno peppers, diced
  • 1 Tbsp
    worcestershire sauce
  • 3 Tbsp

How to Make Brunswick Stew


  1. Brown the pork in a large pan with lid on both sides, add the chicken. Just cover the meat with water-do not put extra in pan, bring to a boil, cover and cook on simmer for an hour. DO NOT throw away the broth. Remove meat from pan, cool and shred meat with a fork, discarding bones if there was any.
  2. In the broth, add boullion, tomatoes, lima beans, mixed vegetables, onion, jalepeno, worchestshire sauce, and sugar, stir. Add the shredded meat,stir. Cook for about an hour on simmer. Serve with southern cornbread.

Printable Recipe Card

About Brunswick Stew

Course/Dish: Other Soups
Main Ingredient: Pork
Regional Style: Southern

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