Total Time
3hrs 45mins
Prep 45 mins
Cook 3 hrs

The original tasty dish. This makes 12 servings & freezes well. Enjoy!

Ingredients Nutrition


  1. Place first 8 ingredients in large pot & bring to boil.
  2. Add more water if necessary to cover chicken.
  3. Turn heat low & cook slowly until chicken is tender & falls apart.
  4. Remove chicken from stock & cool.
  5. Discard skin & bones.
  6. Shred meat & set aside.
  7. Return chicken stock to pot.
  8. Add green beans & tomatoes.
  9. Bring to boil & simmer uncovered for 2 hours.
  10. At this time, add cayenne, lima beans, & potatoes.
  11. Continue cooking for about 30 minutes, then add corn & cooked chicken.
  12. Stir often & thin with additional canned chicken broth as needed.
  13. Continue cooking until corn is done & flavours are well blended.
  14. Add catsup, Tabasco, & Worcestershire.
  15. Taste for seasoning.
  16. Serve in large soup bowls topped with bread crumbs.
  17. Freezes well.


Most Helpful

this recipe is delicious. as a native of the south carolina low country i have long been looking for a brunswick stew recipe that could rival my grandmother's. this is it. i made a few changes. i used 5 slices of salt pork instead of 3. i used 2 table spoons of tomato paste and 2 table spoons of apple cider vinegar in lieu of the catchup. and i used 4 tablespoons of worcestershire sauce and less salt. the end product was delicious. and the stew only gets better with age...make it and save it.

jodyandrew April 03, 2011

After several attemps to make agoos brunswick stew ihave found this one to be most excellent

macjranne_5156099 September 23, 2010

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