Brunswick stew is a thick, slow-simmered Georgia stew made with tender meat, tomatoes, corn, lima beans, and a gentle peppery tang. This Brunswick, Georgia–inspired pot combines chicken and pork for rich flavor and a hearty texture; regional and family recipes vary, and this version is designed for a home stovetop.
Ingredients
- 1½ lb (680 g) bone-in, skin-on chicken thighs, about 4 pieces
- 1 lb (454 g) boneless pork shoulder, cut into 1-inch (2.5 cm) pieces
- 8 cups (1.9 L) low-sodium chicken broth, divided
- 1 medium yellow onion, about 1 cup (150 g) finely chopped
- 2 tablespoons (30 ml) neutral oil
- 1 can (28 oz / 794 g) crushed tomatoes
- 1 can (14.5 oz / 411 g) diced tomatoes, with their juice
- 2 cups (330 g) frozen lima beans
- 2 cups (330 g) corn kernels, fresh or frozen
- 1 medium russet potato, about 8 oz (225 g), peeled and cut into ½-inch (1.25 cm) cubes
- 2 tablespoons (30 ml) Worcestershire sauce
- 1 tablespoon (15 ml) apple cider vinegar
- 1 tablespoon (15 ml) hot sauce, plus more to serve
- 1 teaspoon (2 g) smoked paprika
- ½ teaspoon (1 g) freshly ground black pepper
- ½ teaspoon (1 g) dried thyme
- 1 bay leaf
- 1 teaspoon (6 g) fine salt, then 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 batches, turning for about 6–8 minutes total per batch; avoid crowding so it sears instead of steaming. Transfer the pork to a plate. It does not need to be cooked through yet.
- Soften the onion. Reduce the heat to medium. Add the onion to the pot and cook for 4–5 minutes, stirring and scraping up browned bits. If the pot is dry, add a splash of broth rather than extra oil.
- Simmer the meats. Return the pork to the pot. Add the chicken thighs, 6 cups (1.4 L) of the broth, crushed tomatoes, diced tomatoes and their juice, Worcestershire, vinegar, hot sauce, paprika, thyme, bay leaf and remaining salt. Bring to a gentle boil, then lower the heat, cover partially and simmer for 60 minutes. Keep the liquid at a steady, gentle bubble; a hard boil can make the meat tough.
- Check the chicken and shred the meat. Remove the chicken thighs and check the thickest part with a food thermometer; USDA FSIS safe minimum for poultry is 165°F (74°C). If needed, return the chicken to the pot and continue cooking until it reaches that temperature. Set it aside until cool enough to handle, then discard skin and bones and shred the meat. Shred the pork with two forks if tender; if it resists, simmer it another 10–15 minutes before shredding. Return all the meat to the pot.
- Add the vegetables. Stir in the potato, lima beans, corn and remaining 2 cups (475 ml) broth. Simmer uncovered for 30–35 minutes, stirring occasionally, until the potato and beans are tender and the stew is thick. Mash a few potato pieces against the pot to help thicken it, if desired.
- Season and serve. Remove the bay leaf. Taste and adjust salt, pepper, vinegar or hot sauce. If the stew is thicker than you like, add broth a little at a time; if it is too loose, simmer uncovered for another 5–10 minutes. Serve hot.
Tips
- Use gentle heat. A slow simmer gives the pork time to become tender and helps the stew thicken without scorching. Stir more often near the end, when the potatoes begin to break down.
- Shortcut with cooked chicken. You can replace the raw thighs with 3 cups (about 420 g) cooked, shredded chicken. Add it with the vegetables so it heats through; the pork still needs its full simmer to become tender.
- Adjust the thickness carefully. Brunswick stew should be spoonable and substantial, not as thin as soup. Add broth gradually, and remember that it thickens further as it cools.
- Balance the tang. Tomato and vinegar add brightness, while Worcestershire and pork give savory depth. Add extra vinegar or hot sauce in small amounts at the end rather than seasoning heavily at the start.
Serving Suggestions
Serve the stew in warm bowls with saltine crackers, cornbread or soft white bread for soaking up the tomato-rich broth. A simple green salad or sliced tomatoes and cucumbers make a fresh contrast. Put hot sauce, black pepper and vinegar on the table so each person can adjust the seasoning. For a casual Southern-style meal, offer coleslaw or pickles alongside it.
Variations
Chicken-only: Leave out the pork and use about 2½ lb (1.1 kg) bone-in chicken thighs. Simmer until the chicken reaches 165°F (74°C), then shred and continue with the vegetables. The stew will be lighter and less rich.
Use pulled pork: Substitute 2 cups (about 300 g) cooked pulled pork for the raw pork shoulder. Add it with the shredded chicken, and shorten the initial meat simmer; keep the chicken cooking time and temperature check as written.
More heat: Add ¼ teaspoon (0.5 g) cayenne or another teaspoon of hot sauce. Increase gradually so the pepper does not overwhelm the tomato and sweet corn.
Hard-to-find ingredients: Some traditional regional versions use rabbit or game meat. Chicken and pork are convenient, widely available substitutes that retain a full-bodied stew texture; use rabbit only if you can source it safely and cook it to 160°F (71°C).
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking, divided into shallow, covered containers so they cool promptly. Keep refrigerated for 3–4 days, or freeze in airtight containers for up to 3 months for best quality. Thaw frozen stew in the refrigerator, not on the counter. Reheat only the portion you need on the stovetop over medium-low heat, stirring regularly, until it reaches 165°F (74°C); add a little broth if it has thickened. You can also microwave it in a covered microwave-safe dish, stirring midway, and verify the same temperature with a food thermometer.
Frequently Asked Questions
What makes Brunswick stew different from ordinary vegetable stew?
It is usually meat-based, tomato-rich and thick, with corn and lima beans among its familiar vegetables. Shredded meat and a long, gentle simmer give it a hearty texture, while vinegar and hot sauce add a modest tang.
Can I make this stew ahead?
Yes. Cool and refrigerate it promptly, then reheat to 165°F (74°C) before serving. The flavors meld as it rests, and the stew may thicken overnight; loosen it with broth while reheating.
Can I make Brunswick stew in a slow cooker?
Brown the pork and soften the onion on the stovetop first for better flavor, then transfer them to the slow cooker with the tomatoes, broth, seasonings and raw chicken. Cook until the chicken reaches 165°F (74°C) and pork is tender, then shred the meat. Add the vegetables for the final 45–60 minutes, until tender; slow-cooker times vary by appliance.
Can I use canned vegetables?
Yes. Drain and rinse canned lima beans and corn, then add them near the end of cooking because they are already tender. Frozen vegetables hold their shape especially well, but either option works.
Why is my stew too thin?
Simmer it uncovered for a few more minutes, stirring often, or mash some of the cooked potato into the liquid. Avoid adding flour unless necessary; it can make the texture pasty and dull the tomato flavor.
Can I freeze Brunswick stew?
Yes. Freeze it in meal-sized airtight containers for up to 3 months for best quality. Potatoes can become slightly softer after thawing, but the stew remains suitable for reheating; bring it to 165°F (74°C) before serving.
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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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