Brunswick stew is a thick Southern American stew made with meat, tomatoes, lima beans, corn, and often potatoes. Its origin is disputed between Brunswick County, Virginia, and Brunswick, Georgia; this practical version uses chicken and pork for a hearty, scoopable meal.
The dish has regional and family variations, and there is no settled proof that one Brunswick community alone invented it. This recipe draws on familiar Virginia- and Georgia-style ingredients without claiming to be the definitive historical version.
Ingredients
- 1 tablespoon (15 ml) neutral oil
- 1 pound (450 g) boneless, skinless chicken thighs, cut into 1-inch (2.5 cm) pieces
- 1 pound (450 g) boneless pork shoulder, cut into 1-inch (2.5 cm) pieces
- 1 medium yellow onion, finely chopped, about 1 cup (150 g)
- 2 cloves garlic, minced, about 2 teaspoons (10 ml)
- 1 can (14.5 ounces/411 g) diced tomatoes, with their juice
- 4 cups (950 ml) low-sodium chicken broth
- 1 medium russet potato, peeled and cut into ½-inch (1.25 cm) cubes, about 1 cup (150 g)
- 1 cup (170 g) frozen lima beans
- 1½ cups (225 g) corn kernels, fresh or frozen
- ½ cup (120 ml) barbecue sauce
- 1 tablespoon (15 ml) Worcestershire sauce
- 1 teaspoon (5 ml) smoked paprika
- ½ teaspoon (2.5 ml) dried thyme
- ½ teaspoon (2.5 ml) freshly ground black pepper
- ½ teaspoon (3 g) fine salt, plus more to taste
- 1 bay leaf
- 1 tablespoon (15 ml) apple cider vinegar, plus more to taste
- 2 tablespoons (8 g) chopped fresh parsley, optional
Instructions
- Brown the meat. Heat the oil in a large, heavy pot or Dutch oven over medium-high heat. Working in batches so the pot is not crowded, brown the chicken and pork for about 4 minutes per batch, turning to color several sides. Transfer the meat to a plate; it does not need to be cooked through yet.
- Soften the aromatics. Reduce the heat to medium. Add the onion and cook for 4 to 5 minutes, stirring and scraping up browned bits, until softened. Add the garlic and cook for 30 seconds, just until fragrant.
- Build the stew. Stir in the tomatoes and their juice, broth, potato, lima beans, barbecue sauce, Worcestershire, paprika, thyme, pepper, salt, and bay leaf. Return the browned meat and any juices to the pot. Bring the mixture to a boil, then reduce the heat to maintain a gentle simmer.
- Simmer until tender. Partially cover the pot and simmer for 1 hour 30 minutes, stirring every 15 to 20 minutes so the potato and meat do not stick. Keep the heat low enough for occasional bubbles rather than a hard boil. The pork should be tender and the chicken cooked through; the USDA FSIS safe minimum temperature for poultry is 165°F (74°C), checked with a food thermometer in the thickest pieces. For this stew, check the pork too: whole cuts of pork are safe at 145°F (63°C) with a 3-minute rest, though a longer simmer makes shoulder more tender.
- Add the corn and finish cooking. Stir in the corn and simmer uncovered for 15 minutes. Remove the bay leaf. For a thicker texture, mash some of the potato and beans against the side of the pot, or shred a few pieces of meat with two forks and stir them back in. Taste and adjust salt, pepper, and vinegar. Stir in parsley if using, then serve hot.
Tips
- Brown the meat in batches. Overcrowding traps steam and prevents the flavorful browned surfaces that deepen the stew.
- Keep the simmer gentle and stir regularly, especially near the end. A rolling boil can break up the vegetables and make the bottom scorch.
- For a milder, less smoky stew, replace smoked paprika with sweet paprika. If you do not have lima beans, use butter beans; they make the stew creamier but remain close in character.
- Barbecue sauces vary in sweetness and saltiness. Start with the listed amount, then adjust at the end rather than adding extra salt or sauce early.
Serving Suggestions
Serve Brunswick stew in warm bowls with cornbread, saltine crackers, or soft rolls for soaking up the broth. A simple green salad or sliced cabbage slaw adds a crisp contrast to the thick, savory stew. Offer hot sauce or extra cider vinegar at the table so everyone can adjust the tang and heat. It is filling enough to serve as a main course; a modest bowl also works alongside grilled or roasted meat at a larger Southern-style meal.
Variations
Chicken-only: Use 2 pounds (900 g) boneless chicken thighs and omit the pork. The stew will be lighter and less rich; keep the same simmering method and verify that the chicken reaches 165°F (74°C).
Smoky pulled-pork style: Replace the raw pork shoulder with 1½ cups (225 g) cooked, shredded pork. Simmer the chicken and vegetables as directed, then stir in the cooked pork during the final 15 minutes so it heats through without drying out.
More Virginia-style texture: Add 1 cup (150 g) diced potato or mash extra potato into the broth for a thicker, less saucy result. More Georgia-style tang: Add another teaspoon or two of cider vinegar or a little more barbecue sauce at the end. These are broad regional tendencies, not strict rules, and recipes vary widely.
Use fresh or canned vegetables: Fresh lima beans can replace frozen, but simmer them until tender before adding the corn. If using canned beans, drain and rinse them, then add them with the corn during the final 15 minutes; they are already cooked and can become mushy if simmered for the full time.
Storage and Reheating
Cool leftovers promptly and refrigerate them within 2 hours of cooking, in shallow, covered containers. Brunswick stew keeps for 3 to 4 days in the refrigerator. Reheat only the portion you plan to eat on the stovetop over medium-low heat, stirring often, or in the microwave in a covered, microwave-safe dish; add a splash of broth or water if it has thickened. Reheat leftovers to 165°F (74°C), checking with a food thermometer. For longer storage, freeze in airtight containers for up to 3 months; thaw in the refrigerator before reheating. Do not leave the stew at room temperature for more than 2 hours.
Frequently Asked Questions
Where did Brunswick stew originate?
The claim is disputed. Brunswick County, Virginia, and the city of Brunswick, Georgia, both assert a connection, and accounts differ about the stew’s early history. It is safest to describe it as a Southern American dish with competing origin claims rather than assign a single confirmed birthplace.
What meat traditionally goes in Brunswick stew?
Older versions and local traditions have used different meats, including game and poultry. Modern home recipes commonly use chicken, pork, or a combination. This recipe uses chicken and pork shoulder, but either meat can be used alone.
Is Brunswick stew supposed to be thick?
Yes, it is generally thicker than a brothy soup, though the exact consistency varies. Mash some potato and beans into the liquid for body, or add a little broth if you prefer it looser.
Can I make Brunswick stew in a slow cooker?
Yes. Brown the meat and soften the onion and garlic on the stovetop first for better flavor, then transfer them to a slow cooker with the tomatoes, broth, potato, lima beans, seasonings, and sauces. Cook on low until the meat is tender, about 6 to 7 hours, then add the corn for the final 30 minutes. Check poultry reaches 165°F (74°C); slow-cooker timing varies by appliance.
Can I make it ahead?
Yes. Prepare it up to 3 days ahead and refrigerate promptly. The flavor settles as it rests, and the stew often thickens; loosen it with broth while reheating to 165°F (74°C).
Can I make this stew without barbecue sauce?
You can omit it, but the stew will lose some sweetness and smoky tang. Replace it with 2 tablespoons (30 ml) tomato paste, then add cider vinegar and a small pinch of brown sugar to taste. Adjust gradually, since the tomatoes and Worcestershire already add acidity and savory flavor.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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