How To Make A Brunswick Stew

Published on May 6th 2022 by Sarah Leadon.
Last updated on March 4th 2024
This recipe, developed through the collective effort of at least six experts, underwent meticulous research and testing for over three months. Learn more about our process in the art and science behind our recipes. This post may contain affiliate links. Read our Disclosure Policy.
Front View of Brunswick Stew

Brunswick Stew is a tomato-based stew. Usually, it features beans, vegetables, and game meats like squirrel or rabbit. However, today Brunswick stew is almost always made with shredded chicken. As with most foods, the origin of Brunswick stew is unclear. Virginia, Georgia, and North Carolina all claim to be the inventors of Brunswick stew. Nevertheless, we are thankful to whoever came up with this delicious diabetic-friendly stew. 

Most Brunswick stew recipes will tell you to use pre-cooked chicken. However, we took a different route and seared the chicken breast until it was golden brown before adding veggies such as onions, celery, tomatoes, and red bell peppers. Next, we simmered the Brunswick soup in a tomato broth until the chicken was tender and delicious. Serve this Brunswick stew with bread to sop up the delicious broth.

Stew is a great thing to make for sharing family style or having leftovers ready for meal prep, Moroccan Chickpea Stew should be on the list for your next cooking adventures. 

What Is The Difference Between Beef Stew And Brunswick Stew?

Beef stew is more of a basic stew. It is made with beef, vegetables, tomato sauce, and seasonings. In contrast, Brunswick stew is more complex. Although it is also a tomato-based stew, it has a spicy element from the hot sauce and can be made with vegetables, game meats, or chicken.

How Many Calories Are In A Cup Of Homemade Brunswick Stew?

There are 298 calories in every cup of Brunswick stew. 


Is Brunswick Stew Good For Diabetics?

Since most Brunswick stew is made with chicken, beans, carrots, and bell peppers, it is suitable for people with diabetes. However, since it is rich in potassium, do not overeat. An excessive amount of potassium is called hyperkalemia. Hyperkalemia can pose a significant risk to people who poorly manage their diabetes. The kidneys filter out excessive potassium, but since high blood sugar damages the kidneys, people with diabetes with contract hyperkalemia can develop heart problems or other complications. 


Author: Sarah Leadon
Average: 5 (3 votes)
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Time & Serves

Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
6 persons


  • 2 tablespoons Olive Oil


  • 6 Chicken Boneless Skinless Breasts


  • 1 Yellow Onion, diced


  • 1 Red Bell Pepper, diced 


  • 2 cloves Garlic, minced


  • 2 tablespoons Fresh Thyme


  • 2 Carrots, diced


  • 2 stalks of Celery, diced


  • 1 Plum Tomato, diced


  • 2 cups Frozen Corn, rinsed, thawed 


  • 1 cup Frozen Lima Beans, rinsed, drained


  • 1 (28 oz) canned Diced Tomatoes


  • 4 cups Low Sodium Chicken Broth


  • 1 Bay Leaf


  • 2 Tablespoons Worcestershire Sauce


  • 1 teaspoon Salt


  • 1 teaspoon Black Pepper


  • 1 tablespoon Hot Sauce


  • Bread for serving (optional)


In a medium Dutch oven pot, add 1 tablespoon of olive oil and set it over medium-high heat.

Add the chicken breast and cook it for 5 minutes per side until golden brown.

Remove the seared chicken breasts from the pot and place them on a paper towel-lined plate.

Next, add the leftover tablespoon of olive oil, chopped onions, and red bell peppers, and cook it for 5 minutes until the onions start to soften.

Next, add the garlic and thyme, stir to combine, and cook it for 1 minute until fragrant.

Stir in the carrots, celery, tomatoes, canned tomatoes, chicken broth, corn, lima beans, Worcestershire sauce, bay leaf, salt, black pepper, and hot sauce.

Return the chicken breast to the pot and allow the Brunswick stew to boil.

Decrease the flame to low and cook the Brunswick stew for 20-30 minutes, stirring every so often until the chicken is fully cooked.

Remove the bay leaf and place the chicken breast onto a cutting board. Shred the chicken breast with two forks.

Return the shredded chicken breast to the pot and stir to combine. 

Divide the Brunswick stew between 6 soup bowls and serve with bread if desired. 

Sarah Leadon

Delve into the fusion of food and mood with Sarah. Discover the emotional journey within each recipe. Beyond the kitchen, she's an avid reader and music lover, lost in the rhythms of life.

More posts by Sarah Leadon

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Sarah Leadon

Delve into the fusion of food and mood with Sarah. Discover the emotional journey within each recipe. Beyond the kitchen, she's an avid reader and music lover, lost in the rhythms of life.

More posts by Sarah Leadon