Georgia-style Brunswick stew is a thick, slow-simmered stew of chicken, pork, tomatoes, lima beans and corn, traditionally cooked in a large pot and served hot. Regional and family recipes vary, but this version builds a rich, smoky base with accessible ingredients and cooks the meats safely before shredding them into the vegetables.
Ingredients
- 1½ lb (680 g) bone-in, skin-on chicken thighs
- 1 lb (454 g) boneless pork shoulder, cut into 1-inch (2.5 cm) pieces
- 8 cups (1.9 L) low-sodium chicken broth or water, divided
- 2 tablespoons (30 ml) vegetable oil
- 1 large yellow onion, finely chopped (about 1½ cups/225 g)
- 3 garlic cloves, minced (about 1 tablespoon/9 g)
- 1 can (28 oz/794 g) crushed tomatoes
- 1 can (15 oz/425 g) tomato sauce
- 1½ lb (680 g) russet potatoes, peeled and cut into ½-inch (1.3 cm) cubes
- 2 cups (300 g) frozen lima beans, thawed
- 2 cups (300 g) corn kernels, fresh or frozen
- 1 cup (240 ml) barbecue sauce, preferably a tangy, tomato-based style
- 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, plus more to taste
- ½ teaspoon (3 g) fine salt, then more to taste
- ¼ teaspoon cayenne pepper, optional
Instructions
- Brown the pork. Heat the oil in a large, heavy Dutch oven or stockpot over medium-high heat. Pat the pork dry, then brown it in batches for about 6–8 minutes total, turning to color several sides. Transfer the pork to a plate. Browning adds flavor; avoid crowding the pot, or the meat will steam.
- Start the meat broth. Add the chicken thighs and pork back to the pot with 6 cups (1.4 L) of the broth or water. Bring just to a boil, skim off any foam, then lower the heat to maintain a gentle simmer. Partially cover and cook for about 45 minutes, turning the chicken once, until the chicken reaches 165°F (74°C) at its thickest part and the pork reaches at least 145°F (63°C) with a 3-minute rest. Check with a food thermometer; USDA FSIS lists these as the safe minimum temperatures for poultry and whole cuts of pork, respectively. The pork will become more tender as the stew continues to simmer.
- Shred the meat. Lift the chicken and pork onto a clean plate. Let the chicken cool just enough to handle, remove and discard its skin and bones, and shred the meat. Shred or finely chop the pork. Keep the meat covered while you build the stew. If the pork is still firm, that is fine; it will continue softening in the pot.
- Soften the aromatics. Skim excess fat from the pot, leaving about 1 tablespoon (15 ml) in it. Add the onion and cook over medium heat for 5 minutes, stirring until softened. Stir in the garlic and smoked paprika and cook for 30 seconds, just until fragrant.
- Simmer the vegetables. Pour in the crushed tomatoes, tomato sauce and remaining 2 cups (475 ml) broth. Stir in the potatoes, lima beans, corn, barbecue sauce, Worcestershire sauce, vinegar, black pepper, salt and cayenne, if using. Return the shredded chicken and pork to the pot. Bring the mixture to a gentle simmer, then cook uncovered for 45–55 minutes, stirring every 5–10 minutes and scraping the bottom so the potatoes do not stick. Add a splash of broth or water if it becomes thicker than you like.
- Finish and season. The stew is ready when the potatoes are very tender and partly breaking down, the pork is easy to pull apart, and the mixture is thick but still spoonable. Taste and adjust the salt, pepper, vinegar or barbecue sauce. For a thicker texture, mash a few potato pieces against the side of the pot and stir them back in. Serve hot.
Tips
- Use a broad, heavy pot and keep the stew at a gentle simmer rather than a hard boil. Stir the bottom regularly, especially near the end, to prevent scorching as the potatoes thicken the broth.
- Bone-in chicken thighs contribute flavor and stay moist. If using boneless thighs, check them at 165°F (74°C) and expect them to cook sooner; remove them promptly so they do not dry out.
- Barbecue sauces vary in sweetness and acidity. Start with a balanced, tangy sauce, then adjust at the end with a little more vinegar for brightness or sauce for sweetness and smoke.
- For a shortcut, use 3 cups (about 420 g) cooked, shredded chicken and 2 cups (about 300 g) cooked pulled pork. Skip the meat-simmering step and use all 8 cups (1.9 L) broth to cook the vegetables; add the prepared meats for the final 20 minutes, reheating the stew to 165°F (74°C).
Serving Suggestions
Serve Brunswick stew in bowls as a filling main course, with saltine crackers, cornbread or soft sandwich rolls for dipping. A simple green salad or sliced raw vegetables can balance the stew’s rich, tomato-barbecue flavor. Offer hot sauce, black pepper and extra vinegar at the table so everyone can season a bowl to taste.
Variations
Some Georgia-style versions include both chicken and pork, while others use one meat or add smoked meat. You can replace the pork shoulder with an equal amount of cooked pulled pork; add it near the end so it does not become stringy. For a traditional game-meat character, rabbit is sometimes used, but cook it to 160°F (71°C) and simmer until tender. For an all-chicken version, substitute another 1 lb (454 g) of chicken thighs for the pork.
For a milder stew, leave out the cayenne and choose a mild barbecue sauce. To make it smokier without adding more sweetness, add ¼ teaspoon (0.5 g) extra smoked paprika. Lima beans are common, but butter beans work as a close substitute with a creamier texture; add the same drained or thawed quantity.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking, in shallow airtight containers. They keep for 3–4 days in the refrigerator. Reheat only the portion you need on the stovetop over medium-low heat, stirring often and adding broth or water to loosen it; bring leftovers to 165°F (74°C), checked with a food thermometer. In a microwave, cover loosely, stir partway through, and heat until the center reaches 165°F (74°C).
To freeze, cool the stew promptly and pack it in freezer-safe containers, leaving a little room for expansion. Freeze for up to 3 months for best quality. Thaw in the refrigerator and reheat to 165°F (74°C); do not thaw it on the counter. Do not leave cooked stew at room temperature for more than 2 hours, or 1 hour if the temperature is above 90°F (32°C).
Frequently Asked Questions
What makes this Brunswick stew Georgia-style?
Georgia versions often combine chicken and pork with tomatoes, corn and lima beans, finished with barbecue sauce. Ingredients and thickness vary by cook and region, so there is no single universal recipe.
Can I make Brunswick stew in a slow cooker?
Yes. Brown the pork first for better flavor, then cook the meats with broth on low until the chicken reaches 165°F (74°C) and the pork is tender. Shred the meat, add the vegetables and sauces, and continue cooking until the potatoes are soft. Slow cookers vary, so use a thermometer and allow extra time for the added vegetables to heat through.
Can I use canned lima beans and corn?
Yes. Drain and rinse canned beans and corn, then use about 2 cups (300 g) of each. Add them during the final 25–30 minutes of simmering so they heat through without becoming mushy.
Why is my stew too thin?
Simmer it uncovered for longer, stirring often, until some liquid evaporates. You can also mash several potato cubes into the broth. Avoid adding flour or cornstarch unless needed; potatoes naturally thicken this style of stew.
Can I make it ahead?
Yes. The flavor often melds as it rests. Cool and refrigerate it within 2 hours, then reheat it to 165°F (74°C) before serving. Add a little broth while reheating if the stew has thickened overnight.
Is Brunswick stew traditionally made with squirrel?
Some historical and regional versions used squirrel or other game, but modern recipes commonly use chicken and pork. This version uses readily available meats; any game meat must be handled safely and cooked to the appropriate safe temperature.
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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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