Brunswick Stew, Virginia Style
A slow-simmered stew of shredded meat, corn, tomatoes, and lima beans, claimed by Brunswick County, Virginia as its birthplace.
- Prep
- 20 min
- Cook
- 180 min
- Total
- 200 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 340 kcal
Equipment
- •Large stockpot
Nutrition
Per serving, approximate
- Calories
- 340 kcal
- fat
- 14
- carbs
- 30
- protein
- 22
- calories
- 340
Instructions
- 1
Gently simmer the chicken thighs in broth until cooked through. Shred the meat and set it aside, saving the broth.
- 2
Add the broth, tomatoes, onion, and potatoes to the same pot. Simmer for 30 minutes.
- 3
Add the lima beans and corn. Simmer for another 30 minutes.
- 4
Stir in the shredded chicken and pulled pork.
- 5
Add the vinegar and Worcestershire sauce.
- 6
Simmer uncovered for 1–2 hours until thick. Stir occasionally so it does not stick.
- 7
Season with salt and pepper.
- 8
Serve hot with cornbread.
Chef's tips
Traditional versions use squirrel or rabbit, but chicken and pork are standard today. Let the stew simmer low and slow so the vegetables break down into the broth.
Storage
Refrigerate up to 4 days; freezes well up to 3 months.
Reheating
Reheat gently on the stovetop, adding broth if too thick.
Common mistakes to avoid
- •Cooking too fast over high heat, which keeps the flavors from blending.
- •Skipping the tomatoes, which give the stew its classic tangy flavor.
Serving suggestions
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