North Carolina Brunswick stew is a thick, tomato-based stew made with chicken, pork, corn, lima beans, and potatoes. It is often served at community gatherings and alongside barbecue; this version uses easy-to-find meats and simmers until the vegetables soften and the flavors come together.
Ingredients
- 1 tablespoon (15 ml) neutral oil
- 1 medium yellow onion, finely chopped, about 1 cup (150 g)
- 2 cloves garlic, minced
- 1 pound (450 g) boneless, skinless chicken thighs, cut into 1-inch (2.5 cm) pieces
- 8 ounces (225 g) cooked pulled pork, finely chopped or shredded
- 4 cups (950 ml) low-sodium chicken broth
- 1 can (14.5 ounces / 411 g) diced tomatoes, with their juice
- 1 can (15 ounces / 425 g) tomato sauce
- 1 medium russet potato, peeled and cut into ½-inch (1.25 cm) cubes, about 1½ cups (225 g)
- 1½ cups (225 g) frozen corn
- 1½ cups (225 g) frozen lima beans
- 2 tablespoons (30 ml) Worcestershire sauce
- 1 tablespoon (15 ml) apple cider vinegar
- 1 teaspoon (2 g) smoked paprika
- ½ teaspoon (1 g) freshly ground black pepper
- ½ teaspoon fine salt, plus more to taste
- ¼ teaspoon cayenne pepper, optional
Instructions
- Warm the oil in a large, heavy pot or Dutch oven over medium heat. Add the onion and cook for 4 to 5 minutes, stirring occasionally, until softened. Add the garlic and cook for 30 seconds, just until fragrant.
- Add the chicken pieces and cook for 5 to 6 minutes, turning occasionally, until the outside is no longer pink. This is only a browning step; the chicken will finish cooking in the stew. Avoid crowding the pot, or cook in two batches if needed.
- Stir in the broth, diced tomatoes and juice, tomato sauce, potato, Worcestershire sauce, vinegar, paprika, black pepper, salt, and cayenne if using. Bring the mixture to a gentle boil, then reduce the heat to maintain a steady simmer. Partially cover the pot and cook for 35 minutes, stirring every 8 to 10 minutes so the potato does not stick.
- Stir in the pulled pork, corn, and lima beans. Simmer uncovered for 25 to 30 minutes, stirring regularly, until the potato is very tender and the stew has thickened. If it becomes thicker than you like, stir in broth or water ¼ cup (60 ml) at a time.
- Check the largest chicken pieces with an instant-read food thermometer. USDA FSIS guidance sets 165°F (74°C) as the safe minimum internal temperature for poultry; if necessary, continue simmering and check again. Taste the stew and adjust the salt, pepper, or vinegar. For a more traditional thick texture, lightly mash a few potato pieces against the side of the pot and stir them in. Rest off the heat for 5 minutes before serving.
Tips
- Use cooked pork. Pulled pork or leftover roasted pork works well. If you do not have it, use an additional 8 ounces (225 g) of chicken; the stew will be milder and less smoky. Do not add raw pork without allowing enough cooking time to bring it to a safe temperature.
- Keep the simmer gentle. A hard boil can break down the beans and cause tomato sauce to splatter. Stir across the bottom of the pot more often as the stew thickens.
- Adjust thickness at the end. Mash a few potatoes to thicken naturally, or add a little broth to loosen the stew. Avoid adding a large amount of liquid at once, since it is easier to thin than to thicken.
- Choose your heat level. Omit the cayenne for a mild pot, or pass hot sauce at the table so everyone can season their own serving.
Serving Suggestions
Serve the stew hot in bowls, with saltine crackers, cornbread, or soft white bread for soaking up the tomato-rich broth. It also pairs well with coleslaw, sliced pickles, or a simple green salad. A little cider vinegar or hot sauce at the table brightens each bowl without changing the whole pot.
Variations
Brunswick stew varies by region and household. North Carolina versions commonly lean on tomato, barbecue-seasoned pork, and chicken, while some cooks use a different balance of meat and vegetables. For a shortcut, use 1 pound (450 g) of cooked, shredded chicken instead of raw chicken thighs; add it with the pork and reduce the first simmer by about 15 minutes, checking that the potatoes are tender before serving.
For a meat-free variation, omit the chicken and pork, use vegetable broth, and add 1½ cups (225 g) of drained cooked butter beans. The result will be less smoky and more vegetable-forward. You can also replace lima beans with butter beans in the main recipe; their texture is similarly creamy, though the flavor is slightly richer.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking, using shallow, covered containers so they cool promptly. Keep refrigerated for 3 to 4 days. Freeze in airtight containers for up to 3 months for best quality, leaving a little space for expansion. Thaw overnight in the refrigerator rather than on the counter.
Reheat only the portion you plan to eat, on the stovetop over medium-low heat or in the microwave, stirring occasionally. Add a splash of broth or water if the stew has thickened in storage. Reheated leftovers should reach 165°F (74°C) throughout; check with a food thermometer. Bring stovetop servings to a steaming simmer, then verify the temperature rather than relying on appearance alone.
Frequently Asked Questions
Can I make Brunswick stew ahead?
Yes. Cook it fully, cool it promptly, and refrigerate it in covered containers. The flavors meld as it rests, and it reheats well; bring each serving to 165°F (74°C) when reheating.
Can I use barbecue sauce?
You can replace up to 2 tablespoons (30 ml) of the tomato sauce with barbecue sauce for a smoky-sweet note. Barbecue sauces vary in sweetness and salt, so taste before adding more salt or vinegar.
How do I keep the vegetables from turning mushy?
Cut the potato into even cubes and keep the stew at a gentle simmer rather than a rolling boil. Add the frozen corn and lima beans in the later part of cooking, as directed, so they do not overcook.
Can I cook this in a slow cooker?
For best texture, soften the onion and garlic in a skillet and brown the chicken first. Transfer them to the slow cooker with the broth, tomatoes, sauce, seasonings, and potato; cook on low until the chicken reaches 165°F (74°C) and the potato is tender. Stir in cooked pork, corn, and lima beans for the final 30 to 45 minutes, then check the stew before serving.
What makes this North Carolina style?
This version uses a tomato-forward base with chicken and cooked pork, plus corn and lima beans. Brunswick stew recipes differ across the Carolinas and Georgia, so there is no single formula used by every cook.
Is the stew supposed to be thick?
Yes. It should be hearty enough to eat with a spoon, not as thin as a broth-based soup. Simmer uncovered to reduce excess liquid, or mash a few tender potato pieces into the stew; add broth if it becomes too thick.
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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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