Brunswick stew is a thick Southern American stew traditionally made with meat, tomatoes, corn, lima beans, and vegetables. Its exact birthplace is disputed between Brunswick County, Virginia, and Brunswick, Georgia, and recipes vary by region and family; this practical chicken-and-pork version makes a hearty meal without relying on hard-to-find game.
Ingredients
- 1 tablespoon (15 ml) neutral oil
- 1 medium yellow onion, diced, about 1 cup (150 g)
- 2 celery stalks, diced, about 1 cup (100 g)
- 2 garlic cloves, minced, about 2 teaspoons (6 g)
- 1½ pounds (680 g) boneless, skinless chicken thighs, cut into 1-inch (2.5 cm) pieces
- 8 ounces (225 g) boneless pork shoulder, cut into ½-inch (1.25 cm) pieces
- 1 teaspoon (5 g) kosher salt, plus more to taste
- ½ teaspoon (1 g) ground black pepper
- 1 teaspoon (2 g) smoked paprika
- 1 can (14.5 ounces/411 g) diced tomatoes, with their juices
- 4 cups (950 ml) low-sodium chicken broth
- 1 cup (240 ml) barbecue sauce
- 1 tablespoon (15 ml) Worcestershire sauce
- 2 medium potatoes, peeled and cut into ½-inch (1.25 cm) cubes, about 2 cups (300 g)
- 1½ cups (225 g) frozen lima beans
- 1½ cups (240 g) corn kernels, frozen or fresh
- 1 tablespoon (15 ml) apple cider vinegar
- Hot sauce, to taste (optional)
Instructions
- Prepare the vegetables and meat. Keep the raw chicken and pork separate from ready-to-eat ingredients, and wash hands, utensils, and cutting boards after handling them.
- Heat the oil in a large, heavy pot or Dutch oven over medium heat. Add the onion and celery and cook, stirring occasionally, for 5 minutes, until softened. Stir in the garlic and cook for 30 seconds.
- Add the chicken and pork, salt, pepper, and smoked paprika. Cook for 5 minutes, stirring, until the meat is lightly colored on the outside. It does not need to be cooked through yet.
- Stir in the tomatoes and their juices, broth, barbecue sauce, Worcestershire sauce, and potatoes. Bring the liquid to a boil, then reduce the heat to maintain a gentle simmer. Partially cover and cook for 35 minutes, stirring now and then so the potatoes and meat do not stick.
- Check the largest pieces of chicken with a food thermometer; the USDA FSIS safe minimum for poultry is 165°F (74°C). The pork pieces should also be fully cooked; if using a thermometer, whole cuts of pork should reach 145°F (63°C) and rest for 3 minutes. Because the meat will continue simmering, keep the stew at a gentle simmer while checking and cooking as needed.
- Use two forks to break up the chicken and pork into small, stew-like shreds or pieces. Mash a few potato cubes against the side of the pot to thicken the broth, leaving the rest intact.
- Add the lima beans and corn. Simmer uncovered for 20 minutes, stirring occasionally, until the vegetables are tender and the stew is thick. If it becomes thicker than you like, add broth or water a little at a time.
- Stir in the vinegar and optional hot sauce. Taste and adjust salt, pepper, barbecue sauce, or vinegar. Serve hot.
Tips
- Keep the simmer gentle. A hard boil can break down the potatoes too quickly and make the meat tough or the stew scorch at the bottom. Stir more often as it thickens.
- Use barbecue sauce thoughtfully. Sauces differ in sweetness and saltiness, so start with the stated amount and adjust at the end. A tangy sauce keeps the finished stew from tasting overly sweet.
- Adjust thickness near the end. Mash potatoes for body or add a little broth to loosen the stew. Avoid adding a large amount of liquid at once; Brunswick stew should be thick but spoonable.
- Choose meat substitutions carefully. Rotisserie chicken can replace the raw chicken: add about 3 cups (400 g) shredded cooked chicken with the beans and corn, and simmer until heated through. Keep the pork and follow the recipe’s simmering method.
Serving Suggestions
Serve Brunswick stew in warm bowls with cornbread, biscuits, or saltine crackers for dipping. A simple green salad, sliced tomatoes, or coleslaw makes a crisp contrast to the rich, thick stew. Offer extra hot sauce, cider vinegar, or barbecue sauce at the table so guests can adjust their bowls.
Variations
Chicken-only: Use 2 pounds (900 g) boneless chicken thighs and omit the pork. The stew will be lighter in flavor but still substantial.
Smokier: Replace up to half the chicken with 8 ounces (225 g) smoked pork, such as pulled pork. Since it is already cooked, stir it in with the corn and lima beans rather than simmering it from the start.
Traditional game-inspired: Older Brunswick stew traditions often included small game, though ingredients and claims of origin differ. Rabbit or squirrel may appear in historical versions, but they are not necessary for this recipe; rabbit must reach 160°F (71°C), the USDA FSIS safe minimum.
Make it less sweet: Use a less-sweet barbecue sauce, or replace ¼ cup (60 ml) of the sauce with broth and add a little extra vinegar to taste. Lima beans can be swapped for butter beans in the same quantity.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking in shallow, covered containers. Keep them refrigerated at 40°F (4°C) or below and use within 3–4 days. For longer storage, freeze in airtight, freezer-safe containers for up to 3 months; thaw overnight in the refrigerator for more even reheating.
Reheat on the stovetop over medium-low heat, stirring occasionally and adding a splash of broth or water if needed. You can also microwave individual portions, stirring halfway through. Reheat leftovers to 165°F (74°C) throughout, checked with a food thermometer. Do not leave the stew at room temperature for more than 2 hours, or 1 hour if the temperature is above 90°F (32°C).
Frequently Asked Questions
Where did Brunswick stew originate?
The origin is disputed. Brunswick County, Virginia, and Brunswick, Georgia, both claim a connection, and there is no universally accepted account that settles the question. The name and recipes have long been associated with the American South.
What is traditionally in Brunswick stew?
Common ingredients include meat, tomatoes, corn, lima beans, and other vegetables, often cooked until very tender in a thick broth. The meat and seasoning vary: some versions use chicken or pork, while older or regional accounts mention game.
Can I make Brunswick stew with cooked chicken?
Yes. Add about 3 cups (400 g) shredded cooked chicken near the end with the vegetables, then simmer until it is thoroughly hot. Since the chicken is already cooked, adding it early can make it dry and stringy.
How can I make the stew thicker?
Simmer it uncovered for a few extra minutes, or mash some of the potatoes into the broth. If it gets too thick, loosen it with broth or water. Avoid flouring the meat, which can make the stew pasty.
Can Brunswick stew be made ahead?
Yes. Cool it promptly in shallow containers and refrigerate within 2 hours. Its flavor holds well overnight; reheat it to 165°F (74°C), adding liquid if the stew has thickened in the refrigerator.
Is Brunswick stew spicy?
Usually it is savory and mildly smoky rather than hot, though barbecue sauces and family recipes vary. Leave out the hot sauce for a mild pot, then serve it separately for anyone who wants more heat.
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