Hearty Brunswick Stew

Brunswick Stew
Lighten your dinner prep during the week by cooking up this tasty Brunswick stew over the weekend. That way, when your family's hunger calls after a long day, you're already covered. A traditional brunswick stew calls for rabbit, but we decided to use chicken instead (though rabbit would be delicious)…the result is a seriously yummy dish that we love just as much as leftovers as we do when we take that first spoonful. While it takes a few hours for all the flavors to blend together, it makes a big batch that'll keep you warm and full throughout the week – you'll love it!

Brunswick Stew

2-3 hours to prepare, Serves 8


  • 1  3-pound whole chicken, skin removed and cut into pieces
  • 1  medium onion, chopped
  • 2 12-ounce cans crushed tomatoes with juices
  • 1  10-ounce bag frozen corn, thawed
  • 1  10-ounce bag frozen lima beans, thawed
  • 2 teaspoons fresh garlic, minced
  • 1/2 cup ketchup
  • 1 tablespoon Worcestershire sauce
  • 6 cups chicken stock, divided
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 5 tablespoons olive oil
  • 2 tablespoons butter


  1. Use the olive oil to brown the chicken in batches in a large Dutch oven. Deglaze the pot with 1 cup chicken broth.
  2. Sauté the onion until soft in a separate skillet. Pour the vegetables into the Dutch oven. Add the remaining ingredients to the pot, stir until well-combined.
  3. Bring to a boil, then cook on low for 1 1/2 to 2 hours, or until stew reaches desired consistency.
  4. Serve hot and enjoy!

Recipe adapted from Garden and Gun

Print Recipe
Below Article Ad