Brunswick stew is the slow-cooked tomato-and-game stew that Brunswick County, Virginia claims as its own. Originally cooked with squirrel; modern versions use chicken with butter beans and corn.

Brunswick County, Virginia and Brunswick, Georgia have disputed the dish's origin since the early twentieth century. Virginia's case rests on Dr Creed Haskins's hunting camp at Jerusalem Plantation in 1828, where his cook Jimmy Matthews is said to have made the first batch. The dish anchors the World Championship Brunswick Stew Cook-off at the Taste of Brunswick Festival each October in Lawrenceville, southwest of Richmond. Twenty-seven competing teams in 2025; the recipe is now standardised around chicken (originally squirrel), tomatoes, butter beans, corn and a slow-cooked tomato base.

Where to eat Brunswick stew in Richmond

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Make it at home

Serves 63 hrIntermediate

Ingredients

  • 1.5kg whole chicken, cut into 8 pieces
  • 800g canned crushed tomatoes
  • 500g frozen butter beans (lima beans)
  • 500g frozen corn
  • 2 large onions, diced
  • 4 medium potatoes, peeled and cubed
  • 2 tbsp unsalted butter
  • Salt, black pepper
  • 2 tsp Worcestershire sauce
  • Bay leaves

Method

  1. Brown chicken pieces in butter in a heavy pot. Add water to cover; simmer 1 hour until very tender.
  2. Remove chicken, cool slightly, then pull meat off bones into shreds. Return broth to pot, discard bones.
  3. Add onions, potatoes, tomatoes, Worcestershire and bay leaves. Simmer 45 minutes until potatoes are soft.
  4. Add butter beans and corn. Return shredded chicken. Simmer another 30 minutes, breaking down potatoes with the back of a spoon to thicken. Season generously with salt and pepper.

Editor tip. Brunswick stew tastes better the next day. Cool overnight, reheat slowly, adjust seasoning before serving.