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Brunswick Stew

Russ Myers


This is one of the best stews you will have ever tasted! Very filling, even the leftovers taste great.
Brunswick County Va. claims to be the place of the first Brunswick stew when the cook of a House of Delegates member made a special stew for the members of his hunting expedition.
Brunswick County Georgia disagrees. They even have the original kettle where the stew was first.
Both good stories to tell whike sitting around the table eating the stew.

★★★★★ 1 vote
8 Servings
20 Min
50 Min
Stove Top


1 Tbsp
1 c
chopped onion
4 c
chicken, skinned and diced (2 - 2 1/2 lbs boneless breasts)
1 Tbsp
worcestershire sauce
1 tsp
ground mustard
1/2 tsp
black pepper
2 can(s)
(14 1/2 ounce each) stewed tomatoes
5 c
hot water
1/2 c
green beans
1/2 c
3 large
potatoes, diced

How to Make Brunswick Stew


  • 1In a large stock pot (5 quart) melt butter; add onion and saute until tender. Add chicken and brown well on all sides.

    Sprinkle with Worcestershire sauce, ground mustard and pepper. Stir in tomatoes and water and bring to a boil.
  • 2Reduce heat, cover and simmer for about 30 minutes.

    Add green beans, peas and potatoes. Simmer another 10 minutes until potatoes are tender.

    Serve hot.

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About Brunswick Stew

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy