Vintage Brunswick Stew

Brunswick stew is a traditional dish, popular in the American South. The origin of the dish is uncertain, but it is believed to have been invented in the early 19th century.

Vintage Brunswick Stew


  • 8 cups water
  • 2 boneless, skinless chicken breasts
  • 1 (28 ounce) can diced tomatoes with the juice
  • 1 (14 ounce) can chicken broth
  • 1 (14 ounce) cans cream-style corn
  • 1 (14 ounce) can lima beans, drained
  • 1 (14 ounce) can cut green beans, drained
  • 1 baking potato, peeled and cut into chunks
  • 1 medium-size sweet onion chopped
  • 1 (14 ounce) can sweet corn drained
  • 1 1/2 tablespoons kosher or sea salt (or to taste)
  • 1 teaspoon black pepper
  • 5-10 drops Tabasco Sauce, to taste
  • 1 teaspoon Worcestershire sauce


  1. Place water and chicken in a large soup pot and cook to boiling on medium-high until done and fork tender (about one hour).
  2. Shred chicken and return to pot of water.
  3. Add chicken broth and all remaining ingredients, except potato. Cover with a tight lid and cook on medium-low heat for about one hour, stirring occasionally.
  4. Add potato chunks to the pot during the last 25 minutes of cooking. The potato should be fork tender when it is ready.