Brunswick Stew

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Quick Bite

Virginia Brunswick stew is a thick, hearty tomato-based stew made with chicken or other meats, vegetables, and seasonings cooked down until everything becomes rich and spoonable. It is smoky, savory, old-school, and proudly claimed by Brunswick County, Virginia.

History

Brunswick stew has one of the South’s great origin arguments, with both Virginia and Georgia claiming the dish. Virginia’s version points to Brunswick County, where local tradition says the first known Brunswick stew was made in 1828 by Jimmy Matthews, a camp cook working for Dr. Creed Haskins, during a hunting trip along the Nottoway River.

The earliest stew was not the chicken-and-tomato version most people know today. According to the Virginia story, it was made with squirrel, onions, butter, stale bread, and seasonings. That makes sense for a hunting-camp dish: use what is available, cook it slowly, and feed the group.

Over time, Brunswick stew changed with the pantry. Chicken became common, tomatoes became central, and cooks added corn, lima beans, potatoes, onions, barbecue meat, or whatever the local tradition called for. The result is more like a thick, meaty vegetable stew than a brothy soup.

In Virginia, Brunswick stew is often a community food. It shows up at fundraisers, church events, firehouse cooks, festivals, and big outdoor stew crews where the pot is large, the stirring paddle is serious, and everyone has an opinion about thickness.

Fun Facts

• Brunswick County, Virginia, calls itself the original home of Brunswick stew.
• The Virginia origin story dates the first known stew to 1828.
• Older versions used squirrel, but modern versions usually use chicken, pork, or other easier-to-find meats.

Where to Try

Brunswick County Stew Tour Brunswick County, Virginia
The most Virginia way to experience it is through Brunswick County’s stew culture, where local stews, heritage markers, and community events keep the origin story alive.

Virginia Diner Wakefield, Virginia
A classic Virginia road-food stop known for peanuts and Southern comfort dishes, with Brunswick stew fitting naturally into the region’s food identity.

Pierce’s Pitt Bar-B-Que Williamsburg, Virginia
A longtime Virginia barbecue stop where Brunswick stew-style sides and smoky Southern comfort belong beside pork, slaw, and cornbread.

About the Game

This recipe is part of Van Life Challenge, a travel-themed board game from Gray Dog Games where players explore the United States, discover regional foods, and collect memorable experiences along the way.

Each featured food celebrates a real place, a local flavor, and the kind of delicious roadside discovery that makes every trip feel like an adventure.

Recipe

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Home-Cook-Friendly Virginia Brunswick Stew Serves: 8–10 Prep: 25 minutes Cook: 1 ½ to 2 hours Difficulty: Medium Style: Virginia / Southern Stew

Ingredients

• 2 tablespoons butter or bacon fat
• 1 large onion, chopped
• 2 celery ribs, chopped
• 2 garlic cloves, minced
• 4 cups cooked shredded chicken
• 2 cups pulled pork or smoked meat, optional
• 4 cups chicken broth
• 1 can crushed tomatoes, 28 ounces
• 2 cups frozen or fresh corn
• 2 cups lima beans
• 2 cups diced potatoes
• 1 cup barbecue sauce, optional
• 2 tablespoons Worcestershire sauce
• 1 tablespoon apple cider vinegar
• 1 teaspoon smoked paprika
• ½ teaspoon black pepper
• Salt, to taste
• Hot sauce, optional

Instructions

1. Start the pot: Melt butter or bacon fat in a large heavy pot.
2. Cook the vegetables: Add onion and celery. Cook until softened.
3. Add garlic: Add garlic and cook for 30 seconds.
4. Build the stew: Stir in chicken, pulled pork if using, broth, crushed tomatoes, corn, lima beans, and potatoes.
5. Season: Add barbecue sauce if using, Worcestershire, vinegar, smoked paprika, black pepper, and salt.
6. Simmer: Bring to a simmer.
7. Cook down: Cook uncovered for 1 ½ to 2 hours, stirring often, until the stew is thick and the vegetables are tender.
8. Thicken if desired: Mash some of the potatoes and beans against the side of the pot if you want it thicker.
9. Adjust: Taste and adjust with salt, vinegar, hot sauce, or more barbecue sauce.
10. Serve: Serve hot with cornbread or crackers.

Traditional note: To make it more traditional, cook it low and slow in a big pot, keep it thick, and use chicken as the main meat. For an old hunting-camp spirit, the stew should be sturdy enough that your spoon almost stands up.

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