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This simple and hearty Brunswick stew recipe is comforting goodness in a bowl.
Lima beans, corn, pork, and chicken are simmered in a savory, seasoned, robust BBQ tomato soup base.
It’s been a Southern staple for generations!
What is Brunswick Stew?
Brunswick stew is a century-old recipe that hails from Brunswick, GA, and is sometimes referred to as Camp Stew. It’s a common dish served at community gatherings, events, or reunions.
- This stew with a base of onions, butter, and garlic is a savory beginning.
- The addition of BBQ sauce makes this a little extra smoky and sweet.
- A little Worcestershire and cayenne adds a flavor boost.
- Adding both pulled pork and chicken maks this meal hearty and filling.
Ingredients for Brunswick Stew
Meat: This Brunswick stew recipe uses both pork and chicken.
Veggies: Frozen beans and corn don’t need to be thawed for Brunswick stew! Switch out frozen for canned beans or corn if desired.
Broth: The broth is what makes the flavor of this stew so different from beef stew. The broth combines chicken stock, barbecue sauce, and a touch of Worcestershire. Diced tomatoes add a zestly flavor and balance the sweetness from the BBQ sauce.
Variations
- Feel free to use any pre-cooked protein like ground beef, sliced sausage, or even bacon crumbles.
- Add diced potatoes, okra, bell peppers, chunks of zucchini, or peas.
- Add some zesty Cajun seasonings or a shot or two of Tabasco for a little kick of heat.
How to Make Brunswick Stew
- Cook onion and garlic in a Dutch oven (recipe below).
- Stir in all ingredients except the pork and chicken and bring to a boil.
- Add meat and simmer until the stew is thickened.
Storing Brunswick Stew
Keep leftover Brunswick stew in a covered container in the refrigerator for up to 4 days. Reheat portions on the stove or in the microwave. Freeze in zippered bags laid flat so you can store them upright and save freezer space.
Serve Brunswick Stew With…
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Brunswick Stew
This Brunswick Stew is hearty, meaty, and savory.
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In a Dutch oven, melt the butter over medium heat. Add the onion and cook until softened, about 3 minutes. Add the garlic and cook just until fragrant, about 1 minute more.
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Stir in the chicken stock, lima beans, corn kernels, diced tomatoes with juice, barbecue sauce, Worcestershire sauce, celery salt, black pepper, and cayenne pepper.
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Bring the mixture to a boil, then reduce the heat to a simmer and let simmer uncovered for 15 minutes. Add the pulled pork and chicken and simmer for an additional 15 to 20 minutes or until the stew is thickened.
Any leftover cooked meat can be used in this recipe. Pork, smoked turkey, leftover chicken, or even browned beef, pork, or chicken.
Optional additions include 2 cups diced potatoes and/or 1 green bell pepper, diced.
Calories: 506 | Carbohydrates: 65g | Protein: 30g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 83mg | Sodium: 1491mg | Potassium: 873mg | Fiber: 5g | Sugar: 33g | Vitamin A: 564IU | Vitamin C: 18mg | Calcium: 119mg | Iron: 4mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Chicken, Dinner, Main Course, Pork, Soup
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson
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