Brunswick stew is a thick Southern stew of shredded meat, tomatoes, lima beans and corn, traditionally cooked in a large pot and served by the bowl. Brunswick, Georgia, and Brunswick County, Virginia, both claim the dish; this practical Georgia-style version uses chicken and pork for a smoky, hearty stew without requiring a whole hog or an outdoor kettle.
Ingredients
- 1½ lb (680 g) boneless, skinless chicken thighs
- 1 lb (450 g) boneless pork shoulder, cut into 1-inch (2.5 cm) pieces
- 1 tbsp (15 ml) neutral oil
- 1 medium yellow onion, about 1 cup (150 g) chopped
- 2 cloves garlic, minced, about 2 tsp (6 g)
- 4 cups (950 ml) low-sodium chicken broth
- 1 can (14.5 oz/411 g) diced tomatoes, with their juices
- 1 can (15 oz/425 g) tomato sauce
- 1 cup (240 ml) barbecue sauce
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (5 g) kosher salt, plus more to taste
- ½ tsp (1 g) black pepper
- ½ tsp smoked paprika (1 g)
- ¼ tsp cayenne pepper (0.5 g), optional
- 2 cups (300 g) frozen baby lima beans
- 2 cups (300 g) frozen corn kernels
- 2 medium russet potatoes, about 12 oz (340 g), peeled and cut into ½-inch (1.25 cm) cubes
- 1 tbsp (15 ml) apple cider vinegar, plus more to taste
Instructions
- Brown the pork. Heat the oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Pat the pork dry and brown it in two batches, turning so several sides develop color, about 5–6 minutes per batch. Transfer the pork to a plate. Browning adds flavor; the meat does not need to cook through at this stage.
- Soften the aromatics. Reduce the heat to medium. Add the onion and cook for 4–5 minutes, stirring and scraping up browned bits. Add the garlic and cook for 30 seconds, just until fragrant.
- Simmer the meats. Return the pork to the pot and add the chicken thighs, broth, diced tomatoes, tomato sauce, barbecue sauce, Worcestershire, salt, pepper, paprika and cayenne, if using. Bring to a gentle boil, then lower the heat, cover partially and simmer for 45 minutes. Keep the liquid at a steady, gentle bubble rather than a hard boil.
- Check the chicken and shred the meat. Check the thickest part of a chicken thigh with a food thermometer; USDA FSIS specifies a safe minimum internal temperature of 165°F (74°C) for poultry. The pork should be tender enough to pull apart. If the chicken is done but the pork needs more time, remove the chicken and simmer the pork until tender. Transfer the cooked meat to a board, shred it with two forks, and return it to the pot. Cut any larger pork pieces into shreds.
- Add the vegetables. Stir in the potatoes, lima beans and corn. Simmer uncovered for 25–30 minutes, stirring every few minutes, until the potatoes are tender and the stew has thickened. If the pot becomes thicker than you like before the potatoes are cooked, add broth or water ¼ cup (60 ml) at a time.
- Finish and season. Stir in the vinegar. Taste and adjust the salt, pepper, barbecue sauce or vinegar to suit your preference. For a thicker, more traditional kettle-style texture, mash a few potato cubes against the side of the pot and stir them in. Serve hot.
Tips
- Use a gentle simmer. A rolling boil can make the meat tough and break the potatoes apart before they are tender. Stir often once the vegetables go in, since tomato-based stew can catch on the bottom.
- Choose barbecue sauce thoughtfully. A smoky, tangy sauce works well. If yours is very sweet, begin with ¾ cup (180 ml), then add more at the end; sweetness varies considerably by brand and style.
- Substitute the meat if needed. Use 2½ lb (1.13 kg) boneless chicken thighs in place of both meats for an all-chicken stew, or use leftover cooked pork. Add already cooked meat during the final 20 minutes so it heats through without drying out.
- Keep the texture hearty. Frozen lima beans and corn go straight into the pot. Canned vegetables can be substituted, but drain and rinse them first and add them during the last 10 minutes so they do not turn mushy.
Serving Suggestions
Serve Brunswick stew in warm bowls with cornbread, saltine crackers or soft white bread for dipping. It also pairs well with a simple green salad, sliced cucumbers or coleslaw, which bring a crisp contrast to the thick, savory stew. Set out hot sauce, extra barbecue sauce and vinegar at the table so diners can adjust their bowls individually.
Variations
Brunswick stew has regional and family variations, and there is no single version that all cooks follow. For a more pronounced smoky flavor, replace up to ½ cup (120 ml) of the broth with drippings or broth from smoked meat, or add ½ tsp (1 g) liquid smoke sparingly. For a milder, less sweet pot, use a vinegar-forward barbecue sauce and reduce it to ½ cup (120 ml). Some versions include okra; add 1 cup (150 g) sliced fresh or frozen okra during the final 15 minutes. It thickens the stew slightly and contributes its characteristic soft texture.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking in shallow, covered containers. They keep for 3–4 days in the refrigerator. Reheat only the amount you plan to serve on the stove over medium-low heat, stirring and adding a splash of broth or water if needed, until it reaches 165°F (74°C); check with a food thermometer. In a microwave, cover loosely, stir midway through heating and verify the same temperature throughout. For longer storage, freeze in airtight containers for up to 3 months; thaw in the refrigerator before reheating. Do not leave the stew at room temperature for more than 2 hours.
Frequently Asked Questions
Is Brunswick stew from Georgia or Virginia?
Both Brunswick, Georgia, and Brunswick County, Virginia, claim the stew’s origin, and accounts of its beginnings are disputed. The two places have distinct traditions and recipes, so this recipe is specifically a Georgia-style home version rather than a claim to settle the debate.
Can I make this with cooked or rotisserie chicken?
Yes. Use about 3 cups (420 g) shredded cooked chicken. Simmer the pork with the broth and sauce ingredients until tender, then add the chicken with the vegetables. If you omit pork too, add cooked chicken near the end and simmer just long enough to heat it to 165°F (74°C).
Can I make Brunswick stew in a slow cooker?
Brown the pork and soften the onion and garlic on the stove for best flavor, then transfer them to the slow cooker with the chicken, broth, tomatoes, sauces and seasonings. Cook on low for about 6–7 hours, until the chicken reaches 165°F (74°C) and the pork is tender. Shred the meat, add the potatoes, corn and lima beans, and cook on high for about 1–2 hours, until the potatoes are tender. Slow-cooker times can vary; check doneness rather than relying only on the clock.
Why is my stew too thin?
Simmer it uncovered, stirring regularly, until excess liquid evaporates. You can also mash some of the cooked potatoes into the broth. Avoid adding flour directly to the pot, which can leave lumps and change the stew’s texture.
Can I make it ahead?
Yes. Cool and refrigerate it promptly, then reheat to 165°F (74°C) before serving. The flavors often blend as it rests overnight, and the stew will thicken in the refrigerator; loosen it with a little broth or water while reheating.
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