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+ servings
brunswick stew in a black bowl on a marble board.

Brunswick Stew

Warm and filling. This Brunswick Stew is perfect for cold weather!
5 from 1 vote
Prep Time: 2 hrs
Cook Time: 3 hrs
Total Time: 5 hrs
Author: Traci
  • 1 whole chicken
  • 3 pound chuck roast
  • 8 large potatoes cubed
  • 2 Tablespoons olive oil
  • 8 cups chopped onion
  • 1 Tablespoon crushed garlic
  • 3 ears fresh corn cut off the cob
  • 3 cups chopped tomatoes
  • 1 quart [beef stock]
  • 1 quart [chicken stock]
  • Boil chicken and chuck roast seasoned with salt and pepper, separately.
  • Allow to cool.
  • Chop meats and set aside.
  • Peel, cube, and cook potatoes in salted water. Drain and set aside.
  • In large pot, sauté onion and garlic in olive oil until tender.
  • Add corn and tomatoes.
  • Stir in chopped meats.
  • Add stock.
  • Stir in potatoes.
  • Cook over low heat, adding stock as needed, for 2-3 hours.


  • Don't forget to stir occasionally! You don't want the stew to stick and burn.
  • Like most stews and sauces, this is much better the next day!
  • This stew freezes well! Just make sure to add a pack of our Homemade Chicken Stock when you reheat it!


Serving: 1cupCalories: 279kcalCarbohydrates: 24gProtein: 21gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 7gCholesterol: 59mgSodium: 65mgFiber: 3gSugar: 3g

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.