Arby's Brunswick Stew: A Smoky, Hearty Copycat

Arby’s Brunswick stew is a barbecue-style tomato stew with shredded meat, corn, lima beans and a little sweetness, inspired by the Southern dish that has many regional and family versions. This home-style copycat uses cooked chicken and pulled pork for a practical, smoky bowl; simmering them with vegetables lets the flavors mingle without overcooking the meat.

Ingredients

1 tablespoon (15 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 can (14.5 ounces/411 g) diced tomatoes, with their juices
1 cup (240 ml) low-sodium chicken broth
1 cup (240 ml) barbecue sauce, preferably a tangy tomato-based sauce
2 tablespoons (30 ml) Worcestershire sauce
1 tablespoon (15 ml) apple cider vinegar
1 teaspoon (5 ml) yellow mustard
1 teaspoon smoked paprika (2 g)
½ teaspoon (1 g) black pepper
¼ teaspoon cayenne pepper (0.5 g), optional
1 medium russet potato, peeled and cut into ½-inch (1.3 cm) dice, about 1½ cups (225 g)
1 cup (150 g) frozen or canned lima beans, thawed or drained
1½ cups (240 g) corn kernels, frozen or drained canned corn
2 cups (280 g) cooked, shredded chicken
2 cups (280 g) cooked pulled pork, trimmed of excess fat
1 teaspoon kosher salt (5 g), plus more to taste
1 tablespoon (12 g) packed brown sugar, optional, to balance a particularly tangy sauce

Instructions

Set out the cooked chicken and pork, chop the vegetables, and measure the remaining ingredients; allow about 20 minutes for preparation. If using leftovers, check that they have been refrigerated safely and are within the recommended storage period.
Warm the oil in a large, heavy pot or Dutch oven over medium heat. Add the onion and celery and cook for 5–7 minutes, stirring occasionally, until softened but not browned. Stir in the garlic and smoked paprika and cook for 30 seconds, just until fragrant.
Add the tomatoes and their juices, broth, barbecue sauce, Worcestershire sauce, vinegar, mustard, black pepper, cayenne if using, and diced potato. Stir well, bring the mixture to a gentle boil, then reduce the heat so it simmers steadily. Cover partially and cook for 20 minutes, stirring every few minutes so the potato does not stick.
Stir in the lima beans and corn. Simmer uncovered for 10 minutes, or until the potato is tender when pierced with a fork and the vegetables are hot throughout. If using canned lima beans, add them at this point as directed; they need only to heat through.
Fold in the shredded chicken and pulled pork. Simmer gently for 10–15 minutes, stirring occasionally, until everything is piping hot. For food safety, USDA FSIS says reheated leftovers should reach 165°F (74°C); check the center of the stew with a food thermometer. If either meat was not already fully cooked, cook it separately to its applicable safe minimum temperature before shredding and adding it.
Taste and add the salt gradually. Add the brown sugar only if the sauce needs balancing, then simmer 2 minutes to blend. If the stew is thicker than you like, stir in broth a few tablespoons at a time; if it is thin, simmer uncovered for a few more minutes. Serve hot.

Tips

Use fully cooked meat. Leftover roast chicken and pulled pork work well, as does store-bought cooked pulled pork. Avoid adding raw poultry or pork directly to this stew: separate cooking makes it easier to reach the correct safe temperature and keeps the meat from toughening during a long simmer.
Barbecue sauces vary in sweetness, smoke and acidity. Start with a tangy, not overly sweet sauce, then adjust with a little vinegar or brown sugar at the end. Worcestershire adds savory depth; if unavailable, use an equal amount of soy sauce, knowing the flavor will be less traditionally barbecue-like.
Keep the simmer gentle. A hard boil can break down the potato and make shredded meat dry or stringy. Stir along the bottom of the pot, especially after adding the barbecue sauce, which can scorch if left undisturbed.
For a thicker, more cohesive bowl, mash a few softened potato pieces against the side of the pot and stir them back in. Don’t blend the whole stew: keeping the meat and vegetables intact gives it the expected hearty texture.

Serving Suggestions

Serve the stew in warm bowls with cornbread, saltine crackers or soft white bread for catching the smoky tomato broth. A simple green salad, sliced cabbage slaw or steamed green beans provides a crisp contrast. Offer hot sauce, extra barbecue sauce and chopped scallions at the table so everyone can season their own portion. This recipe is filling enough to serve as a main course; smaller bowls also work as a starter alongside grilled or roasted food.

Variations

For a chicken-only version, replace the pulled pork with another 2 cups (280 g) cooked shredded chicken. For a pork-forward stew, use 4 cups (560 g) pulled pork and omit the chicken; trim away excess fat so the broth does not become greasy. If you cannot find lima beans, use butter beans for a similar creamy texture or drained green beans for a firmer, less starchy result. Frozen corn is convenient, while drained canned corn works just as well. To make the stew spicier, increase the cayenne gradually or serve with hot sauce rather than making the whole pot too hot. For a lighter smoke flavor, use regular paprika instead of smoked paprika.

Storage and Reheating

Refrigerate the 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 colder and use within 3–4 days. Reheat only the portion you plan to eat in a saucepan over medium-low heat, stirring often, or in a microwave-safe covered dish; add a splash of broth if it has thickened. Reheated leftovers should reach 165°F (74°C) throughout, checked with a food thermometer. For longer storage, freeze in airtight containers for up to 2–3 months for best quality, thaw in the refrigerator, and reheat to 165°F (74°C). Do not leave stew at room temperature for more than 2 hours.

Frequently Asked Questions

Is this the exact Arby’s recipe?
This is a home-style copycat inspired by the barbecue flavors and hearty texture associated with Arby’s Brunswick stew, not a verified restaurant formula. The ingredient proportions and method are designed for a practical pot made at home.

Can I make the stew with fresh raw chicken or pork?
Cook raw meat separately before adding it. Check poultry with a food thermometer to 165°F (74°C); whole cuts of pork must reach 145°F (63°C) and rest for 3 minutes, while ground pork must reach 160°F (71°C). Shred or chop the meat, then add it to the stew and heat through.

Can I make it in a slow cooker?
Yes. Soften the onion and celery in a skillet first, then transfer them to the cooker with the sauce ingredients and potato. Cook on low until the potato is tender, about 4–5 hours, then add the beans, corn and already-cooked meats for the final 30–45 minutes. Slow cookers vary, so check that the center reaches 165°F (74°C) when reheating cooked leftovers.

Why is my stew too sweet or too thin?
Barbecue sauce is the main source of sweetness, so balance a sweet batch with vinegar a teaspoon at a time. For thin stew, simmer uncovered until some liquid evaporates or mash a few potato pieces into the broth. Add broth gradually if it is too thick.

Can I make it ahead?
Yes. Make it up to 3–4 days ahead and refrigerate promptly. The flavors settle as it rests, and the stew may thicken; loosen it with a little broth while reheating, then bring it to 165°F (74°C).

What can I use instead of lima beans?
Butter beans are the closest substitute and keep the stew creamy. Green beans also work but are less starchy and have a firmer texture. Add either in the same amount and cook until hot and tender.

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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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Arby’s Brunswick Stew: A Smoky, Hearty Copycat