New Brunswick stew is a thick, tomato-based stew associated with Brunswick County, Virginia, and Brunswick, Georgia; both places claim a connection to its beginnings. This practical version uses chicken, pork, tomatoes, corn, and lima beans, simmered until the meat is tender and the flavors meld. Regional and family recipes vary, especially in their choice of meat and vegetables.
The dish’s exact origin is disputed. Virginia and Georgia each maintain a long-standing tradition of Brunswick stew, and claims about a single inventor or definitive first pot are difficult to establish. Rather than treating either account as settled fact, this recipe draws on familiar Southern-style ingredients and makes a manageable home-sized batch.
Ingredients
- 1½ lb (680 g) boneless, skinless chicken thighs
- 1 lb (454 g) boneless pork shoulder, trimmed and cut into 1-inch (2.5 cm) pieces
- 1 tablespoon (15 ml) neutral oil
- 1 medium yellow onion, finely chopped, about 1 cup (150 g)
- 2 cloves garlic, minced, about 2 teaspoons (6 g)
- 4 cups (950 ml) low-sodium chicken broth
- 1 can crushed tomatoes, 28 oz (794 g)
- 1 cup (240 ml) tomato sauce
- 2 cups (300 g) frozen lima beans
- 2 cups (300 g) frozen corn kernels
- 1 medium russet potato, peeled and cut into ½-inch (1.25 cm) dice, about 1½ cups (225 g)
- 2 tablespoons (30 ml) Worcestershire sauce
- 1 tablespoon (15 ml) apple cider vinegar
- 1 teaspoon (5 g) kosher salt, plus more to taste
- ½ teaspoon (1 g) black pepper
- ¼ teaspoon cayenne pepper, optional
- 1 teaspoon (2 g) smoked paprika, optional
Instructions
- Prepare the ingredients, 25 minutes. Chop the onion and potato, mince the garlic, and cut the pork into even pieces. Keep raw meat separate from ready-to-eat ingredients, and wash hands, knives, and boards after handling it.
- Brown the pork, 8 minutes. Heat the oil in a large heavy pot or Dutch oven over medium-high heat. Pat the pork dry, then brown it in batches, turning the pieces so several sides take on color. Transfer to a plate. Avoid crowding the pot; browned bits add flavor, while overcrowding makes the pork steam.
- Soften the aromatics, 4 minutes. Reduce the heat to medium. Add the onion and cook, stirring, until softened. Add the garlic and stir for 30 seconds, taking care not to let it burn.
- Simmer the meat, 1 hour 15 minutes. Return the pork to the pot. Add the broth, crushed tomatoes, tomato sauce, Worcestershire sauce, salt, black pepper, and optional cayenne and paprika. Bring to a gentle boil, then lower the heat, cover partially, and simmer until the pork is tender, stirring occasionally. Keep the stew at a quiet simmer rather than a hard boil.
- Add chicken and vegetables, 35 minutes. Stir in the chicken thighs and diced potato. Simmer gently for 20 minutes, then add the lima beans and corn. Continue cooking for about 15 minutes, until the chicken is cooked through and the potato and beans are tender. Check the thickest part of each chicken thigh with a food thermometer: the USDA FSIS safe minimum internal temperature for poultry is 165°F (74°C).
- Shred and finish, 13 minutes. Transfer the chicken to a plate and shred it with two forks. Shred or break the pork into bite-size pieces as well. Return both meats to the pot, stir in the vinegar, and simmer uncovered for about 10 minutes to thicken. Stir from the bottom so the potato and tomato do not stick. Taste and adjust salt, pepper, or vinegar. The finished stew should be thick but spoonable.
Tips
- Use a gentle simmer. A vigorous boil can toughen the meat and break the vegetables down too quickly. If the stew becomes thicker than you like, stir in broth or water a little at a time.
- Choose a practical meat substitute. Pulled cooked chicken can replace the raw thighs; add it near the end and heat it thoroughly. If using leftover cooked meat, handle and store it safely, and reheat the completed stew to 165°F (74°C).
- Adjust the texture gradually. For a thicker stew, mash a few potato pieces against the side of the pot and stir them in, or simmer uncovered a little longer. Don’t add flour directly, which can leave lumps.
- Keep the flavor balanced. Worcestershire brings savory depth, while a small amount of vinegar brightens the tomatoes. Add extra vinegar or hot pepper only after tasting the finished pot.
Serving Suggestions
Serve the stew hot in wide bowls, with cornbread, biscuits, or saltine crackers for soaking up the thick tomato broth. A simple green salad or sliced cucumbers make a crisp contrast. Put hot sauce on the table rather than adding a lot to the pot, so diners can choose their own heat level.
Variations
Some Brunswick-style stews include smoked meat or more than one kind of poultry. For a shortcut, use 3 cups (about 450 g) shredded cooked chicken and omit the raw chicken; add it with the vegetables and simmer until hot. The stew will have less time to develop flavor from the chicken, so taste and adjust the seasoning.
For a meat-free pot, omit both meats and use vegetable broth, adding an extra cup (150 g) each of lima beans and corn. This is a vegetable variation rather than a traditional meat-based version. You can also replace the potato with 1 cup (150 g) chopped okra; it gives the broth a slightly different texture and flavor.
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. Reheat only the amount needed on the stovetop over medium-low heat, stirring often, until it reaches 165°F (74°C); check with a food thermometer. Add a splash of broth or water if it has thickened in the refrigerator.
To freeze, cool the stew promptly and pack it in airtight, freezer-safe containers, leaving a little space for expansion. Freeze for up to 3 months for best quality, then thaw in the refrigerator and reheat to 165°F (74°C). Do not leave the stew at room temperature for more than 2 hours, or more than 1 hour when the temperature is above 90°F (32°C).
Frequently Asked Questions
Where did Brunswick stew originate?
The origin is disputed: Brunswick County, Virginia, and Brunswick, Georgia, both claim the dish. The stew is strongly associated with both Southern traditions, but a single documented origin is not universally accepted.
Is this a traditional Brunswick stew recipe?
It uses familiar ingredients found in many home-style versions, including meat, tomatoes, corn, and lima beans. There is no single standard recipe; meat choices, vegetables, thickness, and seasoning differ among regional and family versions.
Can I make Brunswick stew in a slow cooker?
Brown the pork and soften the onion and garlic in a skillet first for better flavor. Transfer them with the broth and tomatoes to the slow cooker and cook until the pork is tender; add chicken and vegetables later so they do not overcook. Verify the chicken reaches 165°F (74°C), and avoid filling the cooker beyond its manufacturer’s recommended level.
Can I use barbecue sauce?
Yes, but use it sparingly in place of some tomato sauce, not in addition to all the listed sauce. Barbecue sauce can be sweet, smoky, and salty, so start with 2 tablespoons (30 ml), then taste before adding more.
Why is my stew too thin?
Simmer it uncovered to let excess liquid evaporate, stirring regularly to prevent sticking. You can also mash a few of the cooked potatoes into the broth. Give it time to thicken before adding a thickener.
Can I make it ahead?
Yes. The flavors often settle together as the stew cools. Refrigerate it within 2 hours, keep it for 3–4 days, and reheat 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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