Brunswick Stew: A Hearty Chicken and Pork Recipe

Brunswick stew is a thick, tomato-based Southern American stew traditionally made with meat, vegetables, and often lima beans or corn. This practical version uses chicken and pork shoulder, then simmers them with tomatoes, corn, lima beans, and potatoes until tender; the combination makes a generous, filling meal with a balance of sweet, savory, and gently tangy flavors.

Ingredients

1½ lb (680 g) boneless, skinless chicken thighs
1 lb (450 g) boneless pork shoulder, trimmed and cut into 1-inch (2.5 cm) pieces
1 tablespoon (15 ml) neutral cooking oil
1 medium yellow onion, about 1 cup (150 g), finely chopped
2 cloves garlic, minced
4 cups (950 ml) low-sodium chicken broth
1 can crushed tomatoes, 28 oz (794 g)
2 medium russet potatoes, about 12 oz (340 g) total, peeled and cut into ½-inch (1.3 cm) cubes
2 cups (300 g) frozen lima beans, thawed
2 cups (300 g) frozen corn kernels, thawed
½ cup (120 ml) barbecue sauce
2 tablespoons (30 ml) Worcestershire sauce
1 teaspoon (5 g) smoked paprika
½ teaspoon (1 g) dried thyme
½ teaspoon (1 g) black pepper
1 teaspoon (6 g) kosher salt, plus more to taste
1 tablespoon (15 ml) apple cider vinegar, plus more to taste

Instructions

Brown the pork: Pat the pork dry and season it with about half the salt and the pepper. Heat the oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown the pork in two batches, turning to color several sides, about 5–6 minutes per batch. Transfer it to a plate. Browning builds flavor; the pork will finish cooking in the stew.
Soften the aromatics: Reduce the heat to medium. Add the onion to the pot and cook, stirring and scraping up browned bits, until softened, about 4 minutes. Add the garlic and smoked paprika and stir for 30 seconds, just until fragrant.
Simmer the pork: Pour in the broth and crushed tomatoes, then stir in the thyme, Worcestershire sauce, barbecue sauce, remaining salt, and browned pork with any accumulated juices. Bring to a gentle boil, then lower the heat, cover partly, and simmer for 60 minutes. Keep it at a steady, gentle simmer rather than a hard boil.
Add the chicken and potatoes: Stir in the chicken thighs and potatoes. Return the stew to a gentle simmer and cook uncovered for 25–30 minutes, stirring occasionally, until the potatoes are tender and the chicken and pork are cooked through. Check the thickest pieces with a food thermometer: poultry must reach the USDA FSIS safe minimum internal temperature of 165°F (74°C); pork shoulder pieces should reach at least 145°F (63°C) and rest for 3 minutes. Since the pork is simmered further, it will become more tender as it cooks.
Shred and finish: Lift the chicken onto a clean plate and shred it with two forks. Break up some of the tender pork in the pot with a spoon, or shred it if you prefer a finer texture. Return the chicken to the pot and stir in the lima beans and corn. Simmer uncovered for 15–20 minutes, stirring occasionally, until the vegetables are hot and the stew thickens. Adjust the heat as needed to avoid scorching.
Season and serve: Stir in the vinegar. Taste and add salt, pepper, or another splash of vinegar to balance the sweetness. If it is thicker than you like, loosen it with a little hot broth or water. If it is too thin, simmer a few minutes longer. Serve hot.

Tips

Keep the simmer gentle: A rolling boil can make the meat less tender and cause the thick tomato base to stick. Stir along the bottom of the pot, especially after adding potatoes and vegetables.
Adjust the thickness: Brunswick stew is usually thick, but it should still be spoonable. Mash a few potato pieces against the side of the pot to thicken it naturally, or add broth a little at a time to thin it.
Choose your meat: Chicken thighs stay moist during simmering. Boneless chicken breast can be used, but add it later and check it promptly at 165°F (74°C) to avoid drying it out. Pulled cooked chicken can also replace raw chicken; stir it in with the vegetables and heat thoroughly.
Balance the barbecue sauce: Sauces vary in sweetness and saltiness. Start with the listed amount, then adjust with vinegar, pepper, or a little extra sauce after the stew has simmered.

Serving Suggestions

Serve Brunswick stew in warm bowls with cornbread, biscuits, or saltine crackers for soaking up the thick broth. A simple green salad or sliced cabbage slaw adds freshness alongside the rich stew. Offer hot sauce at the table rather than making the whole pot spicy, so everyone can adjust their serving.

Variations

There is no single fixed Brunswick stew recipe; meat choices and vegetable proportions vary by region and household. For a pork-free version, use 2½ lb (1.13 kg) chicken thighs in total and replace the pork with an additional cup (150 g) of lima beans. For a traditional smoky flavor, substitute 1 lb (450 g) cooked smoked pork for the raw pork; add it with the chicken and reduce the salt because smoked meat can be salty.

You can replace lima beans with butter beans, or use drained canned beans in place of frozen ones. Add canned beans during the final 10 minutes so they heat through without breaking apart. If you do not have barbecue sauce, use 2 tablespoons (30 ml) tomato paste plus 1 tablespoon (15 ml) brown sugar and an extra teaspoon (5 ml) vinegar; the result will be less smoky and sweet, so season to taste.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking, dividing a large batch among shallow containers so it cools promptly. Keep covered in the refrigerator for 3–4 days, or freeze in airtight containers for up to 3 months for best quality. Thaw frozen stew in the refrigerator overnight. Reheat only the portion you need on the stovetop over medium-low heat, stirring occasionally, or in the microwave in a covered, microwave-safe container with a vent. Add a splash of water or broth if it has thickened. Reheat leftovers to 165°F (74°C), checked with a food thermometer; do not leave the stew at room temperature for more than 2 hours.

Frequently Asked Questions

Can I make Brunswick stew ahead?
Yes. The flavors settle and blend as the stew cools, so it works well as a make-ahead meal. Cool it promptly, refrigerate within 2 hours, and reheat it to 165°F (74°C) before serving. Add a little broth if it has thickened in the refrigerator.

Can I make it in a slow cooker?
Yes, though browning the pork and softening the onion first gives the stew a deeper flavor. Transfer those ingredients with the broth, tomatoes, seasonings, potatoes, and raw chicken to the cooker. Cook on low until the meat and potatoes are tender, checking that the chicken reaches 165°F (74°C). Stir in the corn and lima beans near the end and cook until hot. Slow cookers vary, so use doneness rather than a fixed time as your guide.

What meat is traditionally used?
Versions vary. Chicken, pork, and sometimes rabbit or other meats appear in regional and family recipes. Chicken and pork shoulder make a convenient, widely available combination; cooked smoked pork can add a stronger smoky note.

How can I make the stew less sweet?
Use a less-sweet barbecue sauce or reduce it to ¼ cup (60 ml). After simmering, add apple cider vinegar a teaspoon at a time and taste between additions. Avoid adding extra salt until the final seasoning, since barbecue sauce and Worcestershire sauce both contribute salt.

Can I use fresh instead of frozen vegetables?
Yes. Use 2 cups (300 g) shelled fresh lima beans and 2 cups (300 g) fresh corn kernels. Simmer the lima beans until tender before adding the corn, since fresh beans may take longer than thawed frozen beans. If using dried lima beans, cook them separately according to their package directions before adding them; do not add dried beans directly to this recipe.

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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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