When I was in Montgomery County, Virginia, touring the towns of Blacksburg and Christiansburg, I asked a few people what dishes the area was known for. Every time, “Brunswick Stew” was the answer. To find an authentically Virginia recipe for it, I enlisted the help of Real Food Traveler’s very own Food History Editor, Suzanne Corbett.

Save this recipe for hearty and healthy Brunswick Stew from Virginia to Pinterest so you can make it anytime. Graphic by RealFoodTraveler.com.

Hungry for more? Read about the stories and fun to be had in Montgomery County.

 Brunswick Stew Recipe from Chowning’s Tavern

Recipe based on The Williamsburg Cookbook.

Makes 8 servings.

Ingredients:

1 stewing hen (5 – 6 pounds)
2 large onions, sliced
4 cups fresh tomatoes
2 cups lima beans
3 medium potatoes, diced
4 cups corn, cut from the cob
1 cup sliced okra, optional
1 TBS salt
1 tsp pepper
1 TBS sugar

Brunswick Stew can vary depending on the protein and vegetables used and the amount of water. Photo courtesy of Canva.

Directions:

Cut the chicken in pieces and simmer it in 3 quarts of water for a thin stew, or 2 quarts for a thick stew, until meat can easily be removed from the bones, about 2 1/4 hours.

Bone the chicken and dice the meat. Return to pot.

Add the raw vegetables, season with salt and pepper and simmer, uncovered until the beans and potatoes are tender.

*Stew is best if make a day in advance of serving to allow flavors to meld.

Editor’s note from Suzanne: My research yields that while chicken is the popular meat used, most any meat/game could find its way into the stewpot. The same is true of the vegetables and the quantities of each can vary.

-By Suzanne Corbett, Food History Editor, Real Food Traveler

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