Brunswick Stew With Potatoes: A Hearty Southern Recipe

Brunswick stew is a thick Southern American stew traditionally made with meat, tomatoes, vegetables and lima beans; recipes vary by region and family. This version uses cooked chicken and pork with potatoes, corn and tomatoes, making a filling one-pot meal with tender chunks and a gently smoky, savory broth.

Ingredients

2 tablespoons (30 ml) neutral oil
1 medium yellow onion, finely chopped, about 1 cup (150 g)
2 celery ribs, finely chopped, about 1 cup (100 g)
2 garlic cloves, minced, about 2 teaspoons (6 g)
1 tablespoon (15 g) tomato paste
1 teaspoon smoked paprika (2 g)
1 teaspoon kosher salt (5 g), plus more to taste
½ teaspoon black pepper (1 g)
4 cups (950 ml) low-sodium chicken broth
1 can crushed tomatoes, 14.5 ounces (411 g)
1 pound (450 g) russet or Yukon Gold potatoes, peeled if desired and cut into ½-inch (1.3 cm) cubes
2 cups (300 g) cooked shredded chicken, preferably meat from a rotisserie chicken
1½ cups (225 g) cooked pulled pork, with excess fat removed
1½ cups (225 g) frozen lima beans, thawed
1½ cups (225 g) frozen corn kernels, thawed
2 tablespoons (30 ml) Worcestershire sauce
1 tablespoon (15 ml) apple cider vinegar
1 teaspoon hot sauce (5 ml), or to taste

Instructions

Prepare the vegetables. Chop the onion and celery, mince the garlic, and cut the potatoes into evenly sized cubes so they cook at the same rate. If using refrigerated cooked meat, keep it chilled until needed.
Soften the aromatics. Heat the oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the onion and celery and cook for 5 to 6 minutes, stirring occasionally, until softened but not browned. Stir in the garlic, tomato paste, smoked paprika, salt and black pepper; cook for 1 minute, stirring so the paste coats the vegetables.
Simmer the potatoes. Pour in the broth and crushed tomatoes, scraping the bottom of the pot to loosen any browned bits. Add the potatoes and bring the mixture to a boil. Lower the heat to maintain a steady simmer, partially cover the pot, and cook for 20 to 25 minutes, stirring now and then, until the potatoes are nearly tender when pierced with a fork.
Add the meat and vegetables. Stir in the cooked chicken, pulled pork, lima beans, corn, Worcestershire sauce, vinegar and hot sauce. Return the stew to a gentle simmer and cook uncovered for 20 minutes, stirring every few minutes to prevent sticking. Keep the bubbles gentle; a hard boil can break up the potatoes and make the stew uneven.
Check doneness and texture. Confirm the stew reaches 165°F (74°C) throughout after adding the cooked poultry; the USDA FSIS safe minimum for poultry is 165°F (74°C), checked with a food thermometer. Since the meat is already cooked, the temperature check also confirms the added ingredients are thoroughly heated. If the potatoes are still firm, simmer for another 5 minutes and check again. For a thicker stew, mash a few potato pieces against the side of the pot and stir them in; for a looser stew, add broth a little at a time.
Season and serve. Taste and adjust the salt, pepper, vinegar or hot sauce. Let the pot stand off the heat for 5 minutes before ladling into bowls; the stew thickens slightly as it settles.

Tips

Use cooked meat. This recipe is designed for cooked chicken and pork, which makes the simmer predictable. If starting with raw meat, cook it separately first and follow the appropriate safe internal temperature; do not rely on the stew’s simmer time alone to make large pieces safe.
Choose potatoes with care. Yukon Gold potatoes hold their shape well, while russets soften more and help thicken the broth. Cut them uniformly, and begin checking them at 20 minutes so they do not disintegrate.
Adjust the thickness gradually. The stew should be substantial but still spoonable. Mash a few potatoes to thicken it naturally, or add extra broth if it becomes too dense. Avoid adding flour directly to the pot, which can leave lumps.
Substitute thoughtfully. If lima beans are hard to find, use butter beans or frozen green beans. Butter beans keep the creamy texture closer; green beans taste fresher and less starchy. Smoked paprika adds a gentle smoky note; regular paprika works but produces a milder flavor.

Serving Suggestions

Serve Brunswick stew hot in wide bowls with cornbread, buttermilk biscuits or saltine crackers for dipping. A simple green salad or sliced cabbage slaw balances the stew’s richness. Offer extra hot sauce, black pepper and apple cider vinegar at the table so everyone can adjust the seasoning. Because potatoes, beans and meat make this a substantial main course, modest portions may be enough alongside bread.

Variations

For a more traditional smoky flavor, replace the pulled pork with an equal amount of cooked smoked pork, trimming away excess fat. If you have only chicken, use 3½ cups (525 g) shredded chicken in place of both meats. For a meat-free version, omit the chicken and pork, use vegetable broth, and add 1½ cups (240 g) drained white beans; it will be a vegetable-and-bean stew rather than a traditional meat-based Brunswick style. You can also replace the corn with an equal amount of frozen okra for a softer, more distinctly Southern variation.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking, in shallow airtight containers, and use within 3 to 4 days. For longer storage, freeze the cooled stew for up to 3 months; potatoes may soften slightly after thawing. Thaw overnight in the refrigerator when possible. Reheat on the stovetop over medium-low heat, stirring frequently and adding broth or water if needed, until the stew reaches 165°F (74°C) throughout. In a microwave, cover loosely, heat in short intervals, stir between intervals, and check the temperature in several places. Do not leave reheated stew at room temperature for more than 2 hours.

Frequently Asked Questions

Can I make Brunswick stew ahead?
Yes. Make it up to 3 days ahead, cool it promptly and refrigerate it. The flavors meld as it rests, and the stew thickens; add a splash of broth while reheating if needed, then bring it to 165°F (74°C).

Can I use raw chicken or pork?
This recipe uses cooked meat so the potatoes and vegetables can cook without overcooking the meat. For best results, cook the meat separately, shred or chop it, and add it as directed. Poultry must reach 165°F (74°C); whole cuts of pork must reach 145°F (63°C) with a 3-minute rest, while ground pork must reach 160°F (71°C).

What can I use instead of lima beans?
Butter beans are the closest substitute in texture and flavor. Frozen green beans also work, though they make the stew less creamy. Add either thawed option with the corn and cooked meat.

How do I keep the potatoes from falling apart?
Cut them into roughly ½-inch cubes, simmer rather than boil, and wait until they are nearly tender before adding the remaining ingredients. Yukon Gold potatoes generally hold their shape better than russets.

Can I make it in a slow cooker?
Yes, but soften the onion, celery, garlic and tomato paste in a skillet first for better flavor. Transfer them to the slow cooker with broth, tomatoes and potatoes; cook on low for about 5 to 6 hours, until the potatoes are tender. Stir in the cooked meat, beans and corn for the final 30 minutes, and verify the stew is 165°F (74°C) throughout before serving.

Is Brunswick stew supposed to be thick?
It should be hearty and thicker than a clear broth soup, but consistency varies between versions. Mash a few potatoes to thicken it, or stir in broth gradually if it is thicker than you like.

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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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