Recipe | Virginia Brunswick Stew

Just a short and easy country drive due west of Coastal Virginia is Brunswick County.

If the name sounds familiar, then you, like us, are a fan of the thick, hearty stew that has a long and storied history in the Old Dominion. 

Brunswick stew is a product of this region. Tradition says that in 1828, while on a hunting expedition with Dr. Creed Haskins and several others, African American cook “Uncle” Jimmy Matthews concocted it, comprised of squirrel slow simmered in a large iron pot with butter, onions, bread, and seasonings. 

It was a hit, and, although the recipe has changed over the years it is still a Virginia favorite.

In fact, the stew is open to interpretation and inspiration as far as ingredients go. 

Squirrel and rabbit were once the primary components, while today chicken and pork are used. Most Brunswick stews are tomato based and augment an animal protein with lima beans, corn, potatoes, and often okra. 

Make a big pot; the leftovers taste even better as the ingredients mesh and meld and become more unified.

Cornbread is the quintessential accompaniment.  

RECIPE

Chicken Ingredients

1 large (4–5 pound) boiler chicken 

1 large onion, unpeeled and quartered 

3 carrots, unpeeled and quartered 

3 celery stalks, quartered 

2 garlic cloves, unpeeled and crushed 

1 small bunch fresh Italian parsley 

1 bay leaf 

1 tablespoon whole black peppercorns 

1 teaspoon sea salt 

Stew Ingredients

4–6 slices thick-cut bacon, chopped 

3 pounds new potatoes, quartered 

2 medium onions, chopped

3 tablespoons tomato paste 

6 cups stewed or canned crushed tomatoes 

2 cups prepared lima beans 

2 cups corn kernels 

1 tablespoon sugar 

1⁄2 teaspoon salt 

1⁄4 teaspoon freshly ground black pepper 

1⁄4 teaspoon ground red pepper 

4 tablespoons butter 

Method

1. Make the chicken. Place the chicken in a large stockpot and cover with water. Add the onion, carrots, celery, garlic, parsley, bay leaf, peppercorns, and sea salt. Cover the pot and bring the liquid to a boil, then reduce the heat to a slow boil and cook until the chicken is tender and the meat is falling off the bone, 45 to 90 minutes. 

2. Remove the pot from the heat and allow to sit for 10 to 15 minutes. Transfer the chicken to a plate or cutting board to cool; do not discard the broth. Debone the chicken and shred or chop the meat. Strain the broth; cool, and skim off the fat. 

3. Make the stew. Cook the bacon, stirring frequently, in a large stockpot over high heat until cooked. Add 4 cups of the reserved chicken broth to the stockpot. (If you don’t have 4 full cups, use additional chicken or vegetable stock or water to make up the difference.) Add the potatoes and onion, and bring to a boil. Continue boiling until the potatoes begin to soften, about 10 minutes. 

4. Stir in the tomato paste. Add the reserved chicken. Reduce to a simmer and add the tomatoes, lima beans, corn, sugar, salt, black pepper, and red pepper. Stir well and simmer, uncovered, for about 1 hour, stirring occasionally. Add additional broth or water if needed, but the stew should be thick. 

5. Remove the stew from the heat. Stir in the butter until it melts and serve immediately.

Yield: 8–12 servings