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Brunswick Stew

List of Ingredients




Brunswick Stew

4-6 lb. stewing chicken
2 qts. water
2 carrots, peeled, whole
1 lg. onion, whole
2 ribs celery, whole
4 cups tomatoes, whole
1 ham bone w/some meat
4 lg. potatoes, peeled, cubed
1 onion, chopped
2 carrots, chopped
2 cups lima beans
4 cups corn
1 Tbsp. salt
pepper to taste

• Cut chicken in half, cover with water, add whole carrots, onion, celery, tomatoes and ham bone.
• Cook, covered about 2 1/2 hours.
• Remove from heat, discard vegetables and remove meat from bones.
• Place uncooked vegetables in broth with salt and pepper and simmer 20-30 minutes, until tender.
• Add meat chunks to stew and heat. Correct seasonings.
• Always better the next day.
• Serve with cornbread or crusty homemade bread.

Recipe contributed by:
Betty Flemming
curator of the Loudoun Museum

This colonial dish has been around since John Smith came up the river. There’s a rivalry between Virginia and North Carolina over who makes the best Brunswick Stew, but Brunswick, Va., claims to be the originator.

When the weather turns cold in the fall this can’t be beat. The recipe feeds 10 to 12 and takes the best aspects of all Brunswick Stew recipes. In earlier times, of course, squirrel or rabbit was used. Today most cooks prefer to use a stewing chicken.


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