Brunswick Stew features tender pork and chicken served in a savory broth with beans, corn, tomatoes, and the perfect amount of seasonings. There’s a little bit of BBQ sauce both in the broth and drizzled right on top of each bowl that really sends it over the top. You’ll love this comforting Southern classic!
It’s time for some true Southern comfort! This easy to make Brunswick Stew is the definition of tried and true. This hearty, meaty meal has been around since the 1800’s, making it a certified classic. It’s got just the right amount of meat and beans to really hit the spot every single time. Tender bites of pork and chicken make every spoonful oh so satisfying!
The broth in this savory stew might just be the real star of the show. It’s made flavorful with bold ingredients like BBQ sauce, Tabasco, Worcestershire sauce and the best amount of brown sugar for just a touch of sweetness. When the meat is added to the pot full of savory broth, it has time to really settle in and develop those flavors as it all gently simmers together.
Have I mentioned that this recipe is easy?! Just like any good stew recipe, it essentially all just gets stirred together in a pot and cooked until it’s ready and delicious. Make this stew as an easy weeknight dinner the whole family will love or for a potluck if you want to bring something truly filling! Either way, you’ll love that you can make this classic Brunswick stew with ease in no time.
How to Make Brunswick Stew
This easy recipe comes together in under and hour and always yields the most flavor-packed and filling results!
- Cook the onions and garlic. Add some oil to your pot and sauté the onions until tender. Stir in the garlic and cook for another minute.
- Add all of the ingredients except the meat. Stir in the the tomato paste and chicken stock until combined. Then, mix in the diced tomatoes, corn, lima beans, BBQ sauce, brown sugar, Worcestershire sauce, Tabasco, black pepper, and crushed red pepper flakes. Bring to a boil.
- Simmer. Once the mixture reaches a boil, lower the heat and let everything simmer for about 15 minutes.
- Make it meaty. Stir in both the pulled pork and diced chicken and continue gently simmering for about 10 more minutes. Do a taste test and add more salt and pepper if needed.
- Serve. Enjoy your serving of Brunswick Stew with a drizzle of BBQ sauce on top, and enjoy!
Why is it called Brunswick Stew?
Brunswick Stew is actually named after the place it originated in – Brunswick, Georgia! It’s said that the stew first originated there in the year 1898. They even have a plaque commemorating the occasion! Once you try a bite of this stew, you’ll see why it deserves such fanfare.
What kind of meat is in Brunswick Stew?
This is where the internet starts leading you down some pretty interesting rabbit holes. That’s actually a sneaky little pun, because rabbit is one of the original meats used in this stew! However, if Peter Cottontail isn’t available at your local grocery store, no worries. I make my stew with just pulled pork and chopped chicken. If you want to get more authentic, start hunting your local squirrels, rabbits, and maybe even acquire a hogs head. Yes, really!
How long will Brunswick Stew stay fresh?
Wait for the stew to fully cool to room temperature before you transfer it to an airtight container. Then, pop it in the fridge where it’ll stay fresh for up to 3 days.
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Get the Recipe: Brunswick Stew Recipe
- 2 tablespoons canola oil
- 1 cup yellow onion, chopped fine
- 1 tablespoons garlic, chopped – about 2 whole cloves
- 2 ¼ cup chicken stock
- 2 tablespoons tomato paste
- 1 can roasted diced tomatoes, 14.5oz
- 1 ½ cup corn, frozen
- 1 cup Lima beans, frozen
- ¾ cup bbq sauce, plus extra for topping
- 2 tablespoons light brown sugar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Tabasco, or your favorite hot sauce
- ¼ teaspoon black pepper
- 1/8 teaspoon crushed red pepper flakes
- 2 ½ cups smoked pork butt, pulled/shredded into bite sized pieces
- 1 ½ cups chicken thighs, cooked and diced into bite sized pieces
- Fresh Chopped parsley, optional garnish
- 1 dutch oven
- In a Dutch oven or stock pot heat the oil over medium heat and add the onions, cook until tender, about 3-4 minutes.
- Add the garlic and cook for 1 minute.
- Add the tomato paste and the chicken stock to the pot, then mix until everything is combined.
- Add in the diced tomatoes, corn, lima beans, BBQ sauce, brown sugar, Worcestershire sauce, Tabasco, black pepper, crushed red pepper and over medium heat bring to a low boil.
- Reduce to simmer and cook the stew for 15 minutes.
- Add in the pulled pork and diced chicken and cook for about 10 minutes with salt and pepper as needed.
- Serve and drizzle with a bit more BBQ sauce if desired.
- Optional garnish with fresh grated parsley.