Virginia Hospitality Brunswick Stew recipe

By Lynn R. Mitchell

Christmas Eve at our house will include a smorgasbord for family and friends who stop by, everything from seafood to crackers and dips to the goodies we’ve been baking this month. Featured will be Virginia Brunswick stew, a family favorite that is warming on these cold December days.

From the cookbook, Virginia Hospitality: A Book of Recipes From 200 Years of Gracious Entertaining, is the Brunswick Stew recipe I have used for years. As with any cook, I have variations (in parentheses). Stew is best when the flavors are given time to meld together so I will make mine Tuesday for serving on Wednesday. The recipe easily doubles and triples for larger groups. Enjoy!

Brunswick Stew
1 whole chicken, cut up (I use chicken breasts)
1 onion, quartered
2 ribs celery, diced
1 teaspoon salt
1/4 teaspoon pepper
16 ounces white shoepeg corn
10 ounces frozen small butterbeans
1 pound canned tomatoes
2 small potatoes, cubed (I double or triple that amount)
1/3 cup ketchup
2-3 Tablespoons vinegar
1 Tablespoon brown sugar
1 teaspoon Worcestershire sauce
1/2 teaspoon Tabasco
1/4 teaspoon marjoram (omit)
2-3 Tablespoons butter

Place chicken in Dutch oven and add enough water to cover well. Add onion, celery, salt, and pepper. Boil until chicken comes off bones easily. Remove chicken to cool and add corn, butterbeans, tomatoes, potatoes, ketchup, and vinegar; cook 2 hours or until tender. Remove chicken from bones or shred chicken breasts and add to vegetables along with Worcestershire sauce, Tabasco, marjoram, and butter. Serves 6-8.

Note: Vary amount of water for thick or soupy stew. Add a cube of chicken bouillon after the first or second serving.

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2 thoughts on “Virginia Hospitality Brunswick Stew recipe

  1. Tracy says:

    Instructions are unclear. When do you add the brown sugar? Do you cook the veggies in the chicken stock?

    • The brown sugar should be added with the catsup and vinegar (or it can be omitted). Veggies are cooked in chicken stock which is left in pan after removing the chicken.

      This stew is really good and worth the time. I usually make it a day ahead to allow the flavors to meld. Enjoy!

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