Skip to main content

Enjoy this modern Brunswich Stew recipe. 


  • 3 1/2 pound chicken
  • 3 to 4 medium-large onions, chopped
  • 1 #2 1/2 can chopped tomatoes
  • 2 #2 cans drained white shoe-peg corn
  • 1 small piece cooking pork
  • 5 to 6 large white potatoes
  • Salt to taste
  • Black pepper to taste
  • Red pepper to taste
  • Worcestershire sauce to taste
  • 10 ounce package frozen tiny white butter beans


Stew chicken in a 5-quart stew pot until done. Remove meat from bones; discard bones and return to chicken broth. Add onions, tomatoes, butter beans, pork, and seasonings. Cook for 2 to 3 hours on medium to low heat, then add corn. Add water to the pot as needed. Peel, slice and cook potatoes in salted water until done. Then mash and add to mixte. Remove cover from stew to cook down and thicken, stirring frequently. Cook about 1 hour longer. Fresh vegetables can be used in summer and stew freezes well.

Serves 8 to 10