Brunswick stew is a thick, savory stew from the American South, traditionally made with meat, tomatoes, and vegetables; regional and family versions vary. This home-cook-friendly version, inspired by the style associated with Jamie Deen, uses chicken, pulled pork, lima beans, corn, and a tomato-barbecue broth for a hearty one-pot meal.
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 cloves garlic, minced, about 2 teaspoons (6 g)
- 1½ pounds (680 g) boneless, skinless chicken thighs
- 4 cups (960 ml) low-sodium chicken broth
- 1 can crushed tomatoes, 28 ounces (794 g)
- 1 cup (240 ml) barbecue sauce, preferably a mild, tangy style
- 1 tablespoon (15 ml) Worcestershire sauce
- 1 teaspoon (2 g) smoked paprika
- ½ teaspoon (1 g) freshly ground black pepper
- 1 bay leaf
- 2 cups (300 g) cooked pulled pork, without bones or large pieces of fat
- 1½ cups (225 g) frozen lima beans
- 1½ cups (240 g) corn kernels, fresh or frozen
- 1 medium russet potato, peeled and cut into ½-inch (1.3 cm) dice, about 1½ cups (225 g)
- 1 teaspoon (6 g) kosher salt, plus more to taste
- 1 tablespoon (15 ml) apple cider vinegar, plus more to taste
- Hot sauce, for serving (optional)
Instructions
- Start the aromatic base. Heat the oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the onion and celery and cook for 5–7 minutes, stirring occasionally, until softened. Stir in the garlic and cook for 30 seconds, just until fragrant.
- Simmer the chicken. Add the chicken thighs, broth, crushed tomatoes, barbecue sauce, Worcestershire sauce, smoked paprika, pepper, and bay leaf. Stir to combine and bring the liquid to a gentle boil. Reduce the heat to maintain a steady simmer, partially cover, and cook for 25 minutes. Keep the stew bubbling gently rather than rapidly; a hard boil can make the chicken tougher and encourage sticking.
- Shred the chicken. Transfer the chicken to a plate. Check the thickest thigh with a food thermometer; USDA FSIS says poultry must reach a safe minimum internal temperature of 165°F (74°C). If it has not reached that temperature, return it to the pot and continue simmering, checking again. Once cooked, shred the chicken with two forks, discarding any gristle, then return it to the pot.
- Add the pork and vegetables. Stir in the pulled pork, lima beans, corn, diced potato, and salt. Bring the stew back to a gentle simmer. Cook uncovered for 25–30 minutes, stirring every few minutes, until the potato is tender and the beans are fully hot. If the stew begins to catch on the bottom, lower the heat and stir more often.
- Adjust and serve. Remove the bay leaf. Stir in the cider vinegar, then taste and adjust the salt, pepper, vinegar, or barbecue sauce as needed. For a thicker stew, lightly mash a few potato pieces against the side of the pot and stir them in; for a looser consistency, add broth a little at a time. Ladle into bowls and offer hot sauce at the table.
Tips
- Choose pulled pork carefully. Leftover roast pork or plain pulled pork works well. If using heavily sauced barbecue pork, reduce the barbecue sauce in the recipe to ½ cup (120 ml), then season to taste at the end.
- Keep the simmer gentle. Stir regularly after adding the potato and beans. A low, steady simmer helps the vegetables soften without scorching the tomato-rich base.
- Use cooked pork. The recipe assumes the pork is already fully cooked. If starting with raw pork, cook it separately to a safe temperature before shredding; the stew’s timing is not designed to cook a whole pork roast.
- Balance the sweet and tangy flavors. Barbecue sauces vary. Add vinegar or hot sauce gradually if the stew tastes too sweet, or a little more barbecue sauce if you prefer a sweeter, smokier finish.
Serving Suggestions
Serve Brunswick stew hot in deep bowls with cornbread, saltine crackers, or soft rolls for soaking up the thick broth. A simple green salad, sliced tomatoes, or vinegar-dressed cabbage adds freshness alongside the rich stew. Put extra hot sauce, black pepper, and cider vinegar on the table so each person can adjust their bowl.
Variations
For a chicken-only version, replace the pulled pork with an additional 2 cups (300 g) cooked shredded chicken; the stew will be milder and less smoky. For a pork-only bowl, omit the raw chicken and simmer the broth mixture with the vegetables, then stir in 4 cups (600 g) cooked pulled pork. Add vegetable broth and replace the meat with extra beans and mushrooms for a meatless adaptation, understanding that it will have a different, less traditional flavor. You can also swap lima beans for butter beans in the same quantity; both give the stew a creamy, tender bite.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking, in shallow airtight containers. Keep them refrigerated for 3–4 days. To freeze, cool promptly and freeze in airtight, freezer-safe portions for up to 3 months for best quality; thaw overnight in the refrigerator. Reheat on the stove over medium-low heat, stirring often, or in the microwave, until every portion reaches 165°F (74°C). Add a splash of broth or water if the stew has thickened. Do not leave the stew at room temperature for more than 2 hours.
Frequently Asked Questions
Can I make Brunswick stew ahead of time?
Yes. Make it a day ahead, cool it promptly, and refrigerate it. The flavors meld as it rests, and the stew may thicken; loosen it with a little broth while reheating to 165°F (74°C).
Can I use rotisserie chicken?
Yes. Omit the raw chicken and begin with the broth, tomatoes, sauces, and seasonings. Simmer for about 15 minutes, add 3 cups (450 g) shredded rotisserie chicken with the vegetables, and cook until the potato is tender and the stew is thoroughly heated.
What can I use instead of lima beans?
Butter beans are the closest easy substitute and can be used in the same amount. Great Northern beans also work, though they are softer and less distinctive in flavor.
How do I thicken Brunswick stew?
Simmer it uncovered for a few extra minutes, stirring often, or mash some of the cooked potato into the broth. Avoid adding a large amount of flour or cornstarch, which can make the texture pasty.
Is Brunswick stew spicy?
This version is mild, with optional heat at the table. For a spicier pot, add ¼ teaspoon (0.5 g) cayenne pepper with the paprika or stir in hot sauce near the end, tasting as you go.
Can I make it in a slow cooker?
Yes. Cook the onion, celery, garlic, chicken, broth, tomatoes, sauces, and seasonings on low for 4–5 hours, or until the chicken reaches 165°F (74°C). Shred the chicken, then add the cooked pork, beans, corn, and potato; cook on high for about 1–1½ hours, until the potato is tender. Slow cookers vary, so check the chicken and vegetables rather than relying on time alone.
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