Return to Content

Brunswick Stew

Brunswick Stew
1 vote, 2.00 avg. rating (59% score)
Print Friendly

Yield: Serves 4

This stew used to be made with squirrel meat.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 5 tablespoons butter
  • 3 onions, peeled and sliced
  • 1/4 cup flour
  • 2 teaspoons rosemary
  • 1 teaspoon salt
  • 1-1/2 pounds chicken pieces (thighs, legs, wings)
  • 2 cups chicken stock
  • 2 tomatoes, peeled, seeded, and chopped
  • 1 cup cooked corn, canned or fresh


Heat 2 tablespoons butter in Dutch oven. Sauté onions until tender. Remove with slotted spoon. Combine flour, rosemary, and salt in bowl or plastic bag. Coat chicken with flour mixture. Melt remaining 3 tablespoons butter in Dutch oven. Brown chicken over moderate heat. Add stock, bring to a boil, reduce heat, cover, and simmer 30 minutes. Add sautéed onions, tomatoes, and corn. Cover and simmer 10 to 15 minutes longer.
Updated Tuesday, September 18th, 2007

Bring New England Home

Subscribe for 1 year for only $19.97!

A 44% saving!


Browse Similar Recipes

One Response to Brunswick Stew

  1. Evelyn Cox September 20, 2008 at 8:05 am #

    The recipe is missing a key ingredient in Brunswick Stew…butterbeans or lima beans. Brunswick Stew originated in the fall of the year in order to use the last of the garden and hunted animals. While I don’t go so far as to recommend squirrel or rabbit, one must add butterbeans.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

©2016, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111