Old Virginia Brunswick Stew


  • 8 cups Mr. Dell's Southern Style
  • 4 tablespoons olive oil
  • 1 cup chopped onions
  • 2 cans (14 1/2-oz.) chicken broth
  • 2 cups frozen corn
  • 4 T real bacon bits
  • 2 cans (14 1/2-oz.) stewed tomatoes
  • 4 cans (5-oz.) cooked chicken (with juices)
  • 1 can (15-oz.) each lima beans & black-eyed peas
  • 1 teaspoon each black pepper, basil, and thyme
  • 2 tablespoons sugar
  • 2 tablespoons Worcestershire sauce


  1. Heat olive oil over high heat in large pot.
  2. Add Mr. Dell's Potatoes and onions.
  3. Cover and cook on high, stirring very frequently. (Potatoes will stick to pot bottom.)
  4. Add chicken broth. Stir and scrape all brown bits from bottom. Add corn.
  5. Cover and cook on high while opening other cans.
  6. Add remaining ingredients, keeping pot covered as much as possible between additions. Stir well. Cover and bring to a boil, stirring occasionally to prevent sticking.
  7. Reduce heat to medium-high and continue cooking approx. 8-10 minutes.
  8. Serve at once or reduce heat to very low simmer.
  9. Brunswick stew is hearty and thick.