Brunswick Stew

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When the temperatures outside are starting to drop, there’s nothing better than a heartwarming pot of stew simmering on the stove.

This has got to one of the most comforting and delicious stews around. Chock full of vegetables, and perfectly cooked chicken and pork make this a stew that will easily feed a family (and more) and is very approachable! And it is really easy to prepare! What can be better than that?

A large red circular Dutch oven filled with Brunswick stew next to a plate of yellow cornbread pieces.

How To Make Brunswick Stew

There are so many things to love about this stew.

First and foremost is the taste. It’s just so delicious.

But also, the ingredients are simple, straightforward, and plentiful. Many of them you’ll probably already have in your pantry.


The origins of this incredibly delicious stew are unknown. However, the U. S. states of Virginia, North Carolina, and Georgia all take claim to its birthplace, but no one really knows for sure.

We do know that the original stew, dating back to at least early American days, included some sort of game for the protein, usually squirrel and/or rabbit. Um…let’s fast-forward to today.

We opt for the most delicious chicken and pork to deliver a superior taste. Without a doubt, we turn to Open Nature® for both proteins.

Let’ start with the Open Nature® Air Chilled Boneless Skinless Chicken Breasts. We love them because:

  • No antibiotics EVER
  • 100% vegetarian fed
  • No added hormones or steroids
  • Air-chilled for more intense flavor!

A person slice pieces of a chicken breast on a cutting board with a package of chicken breast in front of it.

And for the pork, we have to go with Open Nature Pork Tenderloin.

As with all of their products, the pork is minimally processed and is a high-quality cut of meat.

The end result is better flavor and amazingly tender pieces of meat.

A person cutting bite-sized pieces from a pork tenderloin with a packaged tenderloin in the foreground.

Building the Flavor Profile

The Open Nature Boneless Air Chilled Skinless Chicken Breast and Pork Tenderloin are so flavorful as they are, they don’t require a lot of seasoning.

For this Brunswick stew recipe, we find that a sprinkling of salt, pepper, and smoked paprika is all that’s needed to season the chicken and pork.

EXPERT TIP: This stew makes enough to feed a small group of hungry folks. We use our 5-quart Dutch oven, and it nearly fills it to the top. You’ll probably want to sear the chicken and pork in two batches. After the meat is nicely browned, transfer it to a separate platter and then simmer the onion, garlic, and herbs with tomato paste. This deepens the base flavor of the stew wonderfully.

2 images, 1st is a red Dutch oven filled with sautéed chicken and pork pieces, and the next is the same pot with sautéd onions in tomato paste.

This Brunswick stew recipe is loaded with hearty vegetables and a solid chicken broth. If you have the time, make the broth from scratch!

Here are the vegetables we add to the flavorful chicken, pork, and sautéed onions:

  • Whole tomatoes (canned, with juice)
  • Corn (fresh or frozen)
  • Okra (fresh or frozen)
  • Lima beans (canned, drained, and rinsed)
  • Gold potatoes

Simmer for just an hour and you’ll have one of the best stews you’ve ever tasted or served!

A bowl of cubed yellow potatoes being dumped into a pot of stew topped with sliced okra.

The Benefits of Open Nature® Air Chilled Chicken

When chickens are processed, they need to be cooled. The conventional method is immersing the chickens in a cold-water bath. Air-chilled chickens are individually processed in a series of cold chambers with purified air. Because there’s no retained water, the result is more intensely flavored chicken.

The benefits of air-chilled chicken:

  • Better marinade pick-up for more intense flavor
  • Better adhesion of skin
  • Better overall appearance of chicken

This is why Open Nature Air Chilled Chicken is the perfect choice for our Brunswick Stew recipe. And the Open Nature Pork Tenderloin is a top-of-the-line product, too. It all adds up to superior taste that is just amazing.

A pot of Brunswick stew sitting next to a package of air chilled chicken and a Tom Thumb card.

There is something about this stew that hits all the right culinary notes.

It’s deeply flavorful. It warms your soul and fills your belly.

And it just feels nostalgic and homey.

A large white soup bowl filled with Brunswick stew with a piece of cornbread next to it.

When To Serve Brunswick Stew

This stew is amazing at any time of the year, but it’s especially warming when the weather starts to turn chilly outside.

Serve this with our Homemade Cornbread, and you’ll be in comfort food heaven!

And this makes a nice big batch of stew, so it will feed a small crowd. It also freezes beautifully so you can enjoy it for weeks to come! It’s also wonderful to serve on game day!

Who wants a bite of this yumminess?

A hand holding us a spoonful of Brunswick stew above a bowl of the same.

We shopped at Tom Thumb, but you can also find Open Nature® Air Chilled Boneless Skinless Chicken Breasts at the Albertsons Companies family of stores, including Albertsons, Safeway, ACME Markets, Jewel-Osco, Randalls, Shaw’s Supermarket, Star Market, and Vons.

Tom Thumb also offers Grocery Delivery and DriveUp & Go™ for convenient ways to shop!

Ready to make the best stew this side of Brunswick? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and @TomThumbTx!

A large circular red Dutch oven filled with Brunswick stew with a large ladle placed in the pot.

Brunswick Stew

Brunswick Stew has been around for many, many generations. The original recipe included squirrel and rabbit meat. Our version goes with delicious chicken and pork. The taste is sensational and feeds a hungry crowd.
5 from 1 vote
Print Pin Rate
Course: Entree / Stew
Cuisine: American
Keyword: how to make brunswick stew, old fashioned brunswick stew recipe
Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 40 minutes
Servings: 12
Calories: 216kcal


  • 8 QT. pot (i.e., Dutch oven)


  • 2 tbsp canola oil
  • lb Open Nature Air Chilled Chicken Boneless Skinless Chicken Breasts cut into bite-size pieces
  • lb Open Nature Pork Tenderloin cut into bite-size pieces
  • 3 tsp Kosher salt divided
  • 2 tsp black pepper freshly ground
  • 1 tbsp smoked paprika
  • 1 medium onion chopped
  • 4 cloves garlic minced
  • 1 tsp thyme dried
  • 2 tbsp parsley fresh, chopped
  • 1 tbsp tomato paste
  • 4 cups chicken broth
  • 1 28 oz can whole tomatoes with juice
  • 1 lb corn kernels fresh or frozen
  • 12 oz okra fresh or frozen, sliced
  • 1 15 oz can lima beans drained and rinsed
  • lb potatoes peeled and cut into 1-inch pieces
  • 2 tbsp Worcestershire sauce


  • Season the chicken and pork pieces liberally with salt (1 tsp), pepper (1 tsp), and smoked paprika (2 tbsp) all over.
  • Heat the oil in a large pot, preferably a Dutch oven, over medium-high heat. Working in batches, if necessary, add the chicken and pork to the pot and cook until nicely browned all over, about 11 minutes. Remove pieces with a slotted spoon onto a platter. Set aside.
  • Spoon out all but 2 tbsp of oil from the pot. Still over medium-high heat, add the onions and cook until soft, about 4 to 5 minutes. Add the garlic and cook for another minute. Add the thyme and parsley and cook for another minute. Add the tomato paste and stir with a wooden spoon until fully incorporated, about another 2 minutes.
  • Add the broth, tomatoes, corn, okra, lima beans, potatoes, Worcestershire sauce, cooked chicken, pork, 1½ tsp salt, and 1 tsp pepper. Stir to combine. Increase heat and bring to a boil.
  • Reduce heat and simmer the stew for 1 hour until potatoes are very soft. In the last few minutes of simmering, smash a few of the potato cubes against the side of the pot to help thicken the stew. Taste and add more salt, if desired. Serve at once.



Boneless chicken thighs are an excellent substitute for chicken breasts.
If fresh corn is available, we like to carefully cut the kernels from the cob.  We find 4 cobs produces the right amount of corn.
The stew will keep in the refrigerator for up to 1 week and freezes beautifully for up 2 months. 


Calories: 216kcal | Carbohydrates: 12g | Protein: 2g | Fat: 9g | Saturated Fat: 3g | Sodium: 980mg | Potassium: 274mg | Fiber: 2g | Sugar: 2g | Vitamin A: 581IU | Vitamin C: 15mg | Calcium: 40mg | Iron: 1mg
Tried this recipe? Take a Picture!Mention @HowToFeedALoon or tag #HowToFeedALoon!


  • 5 stars
    Hi Guys, thank you so much for your wonderful recipes! What is your opinion of substituting rutabagas, turnips, or both for potatoes? Would they change the flavor or consistency too much? We are trying to cut back on nightshade vegetables. Thank you, Tarre

    • H Tarre! Thank YOU!! Rutabagas and/or turnips would be a wonderful substitution for the potatoes. Any kind of root vegetable would be great. It won’t be quite the same as with the potatoes, but, good in slightly different way. You really can’t go wrong. Let us know if you make it and what you think!!! all the very best, Kris & Wesley

  • Hey Guys,

    In the recipe you mention browning and removing the chicken and pork from the pot but never say when to add them back to the stew. I would guess that simmering chicken breast and pork tenderloin for an hour would risk drying them out but wouldn’t hurt chicken thighs and pork shoulder. What would you advise?


    • Hi Gord! Thanks so much for the heads up on that! We add the chicken and pork in at the same time we add the stock and other ingredients. The simmering for 1 hour doesn’t dry out the chicken or the pork. They stay very tender and they impart a nice flavor to the stew as it all simmers together. Thanks again for letting us know that clarification. We’ve updated the recipe accordingly. Let us know if you make the stew and what you think. We really love it so much!! Best, Kris & Wesley

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