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Old Virginia Brunswick Stew Recipe

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This recipe for Old Virginia Brunswick Stew, by , is from Country Road Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Jo Wise
Added: Sunday, November 21, 2010


1- 6 lb.hen or two 3 lb. broiler-fryers
2 medium onions, sliced
3-4 potatoes, peeled and sliced into square chunks
2 c. of fresh okra, sliced (optional)
2 - 15 oz. can tomatoes, tomatoes cut into bite-size pieces, preserving the juice.
1 pkg. frozen lima beans
4 c. of corn, cut off the cob
3 tsp. salt
1 tsp. pepper
1 Tbsp. sugar
Flour for thickening

Place ears of corn in a large pot of boiling water. Boil, uncovered, over medium high flame for exactly 10 minutes. Do not overcook. Remove ears from water, drain and cool. When cooled, cut the corn off of the cobs and set aside (kernels will be nice and crunchy). Cut the chicken into pieces and simmer, covered in 2-3 qts. of water until meat can easily be removed from the bones, about 2 1/4 hours. Remove chicken, saving the broth.
To the chicken broth, add all the vegetables (except corn), including juices from canned tomatoes, and simmer, uncovered, until the lima beans and potatoes are tender. Stir occasionally to prevent scorching. Add the chicken (skinned, boned, and diced), salt, pepper, sugar and fresh corn kernels. Simmer 3-5 more minutes. Add small amount of flour or other thickening if desired.
Note: This stew is best made the day before serving, as the flavor improves. Store overnight in refrigerator and re-heat to serve.

Personal Notes:
Personal Notes:
Mary Jo says: "This is a tidewater Virginia recipe from Colonial times. It was given to me by my grandmother, Jo Preston Blain, who grew up in eastern Kentucky but moved to Gallipolis Ferry, West Virginia after her marriage to my grandfather, Roy Blain, in 1924. The recipe was handed down to her through the Prestons who, a century earlier had moved to Kentucky from Pittsylvania County, Virginia.

Several years ago, my husband, Dan Fallon, attended a business meeting in Williamsburg, Virginia. He brought home The Williamsburg Cookbook as a gift. I looked up Brunswick stew and, to my delight and surprise, every ingredient was exactly the same as those in our old family recipe.

Granny made this dish for family gatherings and special occasions, served with a green salad and warm cornbread or hot yeast rolls. PaPa served his homemade blackberry brandy sauce over pound cake for dessert."




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