Brunswick stew is a thick, tomato-based stew associated with the American South, especially Virginia and Georgia. This version combines tender chicken and pork with lima beans, corn, and potatoes for a hearty one-pot meal; regional and family recipes vary, so there is no single definitive original.
Ingredients
- 1½ lb (680 g) bone-in, skin-on chicken thighs
- 1 lb (450 g) boneless pork shoulder, cut into 1-inch (2.5 cm) pieces
- 6 cups (1.42 L) low-sodium chicken broth, divided
- 1 tablespoon (15 ml) neutral cooking oil
- 1 large yellow onion, finely chopped, about 1½ cups (225 g)
- 2 celery ribs, finely chopped, about 1 cup (100 g)
- 3 garlic cloves, minced, about 1 tablespoon (9 g)
- 1 can (28 oz/794 g) crushed tomatoes
- 1 can (14.5 oz/411 g) diced tomatoes, with juices
- 2 medium russet 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 (225 g) frozen corn kernels
- 2 tablespoons (30 ml) Worcestershire sauce
- 1 tablespoon (15 ml) apple cider vinegar
- 1 teaspoon (2 g) smoked paprika
- ½ teaspoon (1 g) dried thyme
- ½ teaspoon (1 g) freshly ground black pepper
- 1 teaspoon (6 g) fine salt, plus more to taste
- ¼ teaspoon cayenne pepper, optional
- 2 tablespoons (8 g) chopped fresh parsley, optional, for serving
Instructions
- Pat the chicken and pork dry. Heat the oil in a large, heavy Dutch oven or soup pot over medium-high heat. Brown the pork in batches, turning the pieces so they color on several sides, about 5 minutes per batch. Transfer to a plate. Brown the chicken skin-side down for 5 minutes, turn, and cook for 2 minutes more; transfer it to the plate. The meat will finish cooking in the stew.
- Reduce the heat to medium. Add the onion and celery to the pot and cook for 5 minutes, stirring and scraping up browned bits. Add the garlic and cook for 30 seconds, just until fragrant.
- Stir in the crushed tomatoes, diced tomatoes, 4 cups (950 ml) broth, Worcestershire sauce, vinegar, paprika, thyme, black pepper, salt, and cayenne, if using. Return the pork and chicken to the pot, including any juices on the plate. Bring the liquid to a gentle boil, then lower the heat, cover, and simmer gently for 1 hour 15 minutes. Keep the stew at a steady simmer rather than a hard boil.
- Use tongs to lift out the chicken and set it aside until cool enough to handle. Add the potatoes to the pot and simmer uncovered for 15 minutes. Add the lima beans and corn and cook for 10 minutes more, stirring occasionally. If the stew becomes thicker than you like, add some of the remaining 2 cups (475 ml) broth.
- Remove and discard the chicken skin and bones. Shred or chop the meat into bite-size pieces, checking carefully for small bones, then return it to the pot. USDA FSIS safe minimum internal temperature is 165°F (74°C) for poultry and 145°F (63°C) for whole cuts of pork with a 3-minute rest; check the thickest chicken portion and a large piece of pork with a food thermometer before shredding. If either is below its safe minimum, return the meat to the simmering stew and cook until it reaches temperature.
- Simmer the stew uncovered for 10 minutes, stirring occasionally, until the potatoes are tender and the stew is thick but spoonable. Taste and adjust the salt, pepper, or vinegar. Serve hot, garnished with parsley if desired.
Tips
- Use a heavy pot and keep the heat low after the stew comes to a boil. A vigorous boil can break up the meat and make the bottom scorch before the potatoes are tender.
- Bone-in chicken thighs add flavor and remain moist during the long simmer. Boneless thighs work too, but add them for only the final 25–30 minutes so they do not overcook; check for 165°F (74°C).
- Frozen lima beans and corn can go straight into the pot. If using dried lima beans, cook them separately according to their package directions until tender before adding; do not add them dry to this recipe.
- For a thinner stew, add broth a little at a time. For a thicker one, mash a few potato cubes against the side of the pot and stir them in rather than adding flour.
Serving Suggestions
Serve Brunswick stew in warm bowls with cornbread, biscuits, or saltine crackers for dipping. A simple green salad or sliced cabbage slaw provides a crisp contrast to the rich, soft texture. Hot sauce can be offered at the table for guests who want extra heat.
Variations
Some Southern versions use pulled pork or leftover barbecue instead of fresh pork shoulder. Stir in about 2 cups (300 g) cooked, shredded pork during the final 10 minutes, and reduce the salt because seasoned barbecue meat can be salty. For a chicken-only pot, replace the pork with an additional 1 lb (450 g) of chicken thighs.
Butter beans may replace lima beans in the same quantity; they give a similar creamy texture. If fresh or frozen lima beans are unavailable, canned beans can work: drain and rinse 1 can (15 oz/425 g), then add it for just the final 5 minutes so it does not fall apart. For a little sweetness, add 1 tablespoon (12 g) brown sugar, but taste first; the tomatoes and corn may already balance the tang.
Storage and Reheating
Refrigerate leftover stew within 2 hours of cooking, dividing a large batch among shallow, covered containers so it cools promptly. Keep it refrigerated at 40°F (4°C) or below and use within 3–4 days. Freeze in airtight, freezer-safe containers for up to 3 months for best quality; thaw overnight in the refrigerator.
Reheat only the portion you need on the stovetop over medium-low heat, stirring occasionally and adding a splash of broth if it has thickened. Heat leftovers to 165°F (74°C), checked with a food thermometer. You can also reheat individual servings in the microwave, stirring partway through and checking the temperature in more than one spot.
Frequently Asked Questions
What makes Brunswick stew “original”?
There are competing regional traditions, and old-style recipes differ in their meats, vegetables, and seasoning. This recipe follows a familiar Southern pattern of chicken, pork, tomatoes, corn, and lima beans rather than claiming to be the one historically definitive version.
Can I make the stew ahead?
Yes. Make it up to 3 days ahead and refrigerate promptly. The flavors settle as it rests, and the stew usually thickens; loosen it with broth while reheating to 165°F (74°C).
Can I use cooked or leftover meat?
Yes. Use about 3 cups (450 g) cooked shredded chicken and 2 cups (300 g) cooked shredded pork. Skip the browning and long meat simmer; cook the vegetables and tomato base for about 30 minutes, then add the cooked meat with the beans and corn for the final 10 minutes, heating it to 165°F (74°C).
Why is my Brunswick stew too thin?
Simmer it uncovered for a little longer to evaporate excess liquid, stirring frequently near the end. Mashing a few cooked potatoes into the broth also thickens it without changing the flavor much.
Can I make it in a slow cooker?
Brown the meat and soften the vegetables on the stovetop first for better flavor, then transfer them with the tomato mixture and 4 cups (950 ml) broth to a slow cooker. Cook on low until the meat reaches its safe temperature and is tender, usually about 6–7 hours; add the potatoes for the final 2 hours and the beans and corn for the final 30 minutes. Slow-cooker times vary, so verify the meat temperatures with a thermometer.
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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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