Old Brunswick stew is a thick, slow-simmered stew from the American South, traditionally made with poultry or other meat, tomatoes, lima beans, corn, and potatoes. Regional and family versions vary; this practical version uses chicken and smoked pork for a savory, hearty pot, with a gentle simmer that lets the vegetables soften and the flavors come together.
Ingredients
- 1½ lb (680 g) boneless, skinless chicken thighs
- 8 oz (225 g) smoked ham, cut into small cubes; or smoked pork shoulder
- 1 tbsp (15 ml) neutral oil
- 1 medium yellow onion, about 6 oz (170 g), finely chopped
- 2 celery ribs, about 3 oz (85 g), finely chopped
- 3 garlic cloves, minced
- 1 can (28 oz / 794 g) crushed tomatoes
- 4 cups (950 ml) low-sodium chicken broth
- 1½ lb (680 g) russet potatoes, peeled and cut into ½-inch (1.3 cm) cubes
- 1½ cups (225 g) frozen lima beans
- 1½ cups (240 g) frozen corn kernels
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (5 ml) apple cider vinegar
- 1 tsp (2 g) smoked paprika
- ½ tsp (1 g) dried thyme
- ½ tsp (1 g) freshly ground black pepper, plus more to taste
- ½ tsp fine salt, plus more to taste; adjust for the saltiness of the ham and broth
- ¼ tsp cayenne pepper, optional
- 2 tbsp (8 g) chopped fresh parsley, optional, for serving
Instructions
- Brown the smoked pork. Heat the oil in a large, heavy Dutch oven or stockpot over medium heat. Add the ham and cook for 4–5 minutes, stirring occasionally, until lightly browned. Transfer it to a plate, leaving the rendered fat in the pot. If using lean smoked pork that releases little fat, add another teaspoon of oil.
- Soften the aromatics. Add the onion and celery and cook for 5 minutes, stirring and scraping up browned bits. Stir in the garlic, paprika, thyme, black pepper, salt, and cayenne, if using. Cook for 30 seconds, just until fragrant.
- Simmer the chicken. Pour in the crushed tomatoes and broth, then add the chicken thighs and browned ham. Bring to a gentle boil, lower the heat, and cover partially. Simmer for 25–30 minutes, turning the chicken once, until cooked through. Check the thickest part of each thigh with a food thermometer: the USDA FSIS safe minimum for poultry is 165°F (74°C).
- Shred the chicken. Lift the chicken onto a plate and leave the pot simmering. When the chicken is cool enough to handle, shred it with two forks or cut it into small pieces. Return it to the pot. If the pieces have not reached 165°F (74°C), simmer them in the stew until they do, checking with a thermometer.
- Add the vegetables. Stir in the potatoes and lima beans. Simmer uncovered for 20 minutes, stirring now and then, until the potatoes are beginning to soften. Add the corn, Worcestershire sauce, and vinegar. Simmer for another 15–20 minutes, until the potatoes are tender and the stew is thick. Keep the heat low enough for occasional bubbles rather than a hard boil.
- Adjust and serve. Taste and add salt, pepper, or a little more vinegar as needed. For a thicker texture, mash a few potato pieces against the side of the pot and stir them in. For a looser stew, add hot broth a little at a time. Ladle into bowls and finish with parsley if desired.
Tips
- Keep the simmer gentle. A rolling boil can break the potatoes apart and make the meat stringy. Stir from the bottom every few minutes near the end, when the stew thickens.
- Choose smoked meat thoughtfully. Smoked ham adds a traditional smoky note, but salt levels vary. Start with modest salt and season after the vegetables have cooked. If smoked ham is unavailable, use cooked, smoked turkey; the flavor will be lighter.
- Use fresh or frozen lima beans. Frozen beans go straight into the pot. If using canned lima beans, drain and rinse them, then add them with the corn so they do not turn mushy during the longer simmer.
- Give it time to thicken. The stew should be spoonable, not as thin as soup. Mashing a few potatoes is an easy thickener; avoid adding flour unless you specifically want a less traditional, gravy-like finish.
Serving Suggestions
Serve Brunswick stew hot in deep bowls with cornbread, buttermilk biscuits, or saltine crackers for dipping. A simple green salad or sliced tomatoes and cucumbers make a fresh contrast to the rich, smoky stew. Offer hot sauce, black pepper, and cider vinegar at the table so each person can adjust the seasoning. The stew is substantial enough to serve as a main course; smaller portions also work as a starter alongside grilled or roasted meat.
Variations
Older Brunswick stew traditions often used squirrel or rabbit, and some versions include several meats. For an accessible variation, replace the chicken thighs with 1½ lb (680 g) bone-in chicken pieces, simmer until they reach 165°F (74°C), then remove the bones and shred the meat before returning it to the pot. Cooked pulled pork can stand in for the smoked ham; add about 2 cups (280 g) during the last 15 minutes so it warms without drying out.
For a meat-free pot, omit the chicken and ham, use vegetable broth, and add an extra cup (150 g) of lima beans plus 1 cup (150 g) of sliced okra. The result is a vegetable stew rather than the meat-centered traditional style. For a little more tang, stir in another teaspoon of cider vinegar at the end; for more heat, increase the cayenne gradually.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking in shallow, airtight containers. They keep for 3–4 days in the refrigerator. Reheat only the portion needed on the stovetop over medium-low heat, stirring frequently and adding a splash of broth or water if it has become very thick. Reheat leftovers to 165°F (74°C), checking with a food thermometer. You can also microwave individual servings, covered, stirring halfway through and checking the temperature in several spots.
To freeze, cool the stew promptly and pack it in freezer-safe containers, leaving a little room for expansion. Freeze for up to 3 months for best quality. Thaw overnight in the refrigerator, then reheat to 165°F (74°C). Potatoes may soften or become slightly grainy after freezing, but stirring the reheated stew usually restores a pleasant consistency. Do not leave stew at room temperature for longer than 2 hours, or 1 hour if the temperature is above 90°F (32°C).
Frequently Asked Questions
What meat is traditionally used in Brunswick stew?
Historically, versions have used different meats, including squirrel, rabbit, chicken, and pork, depending on place and family tradition. This recipe pairs chicken with smoked ham for an easy-to-find, savory combination; there is no single universal version.
Can I make Brunswick stew with rotisserie chicken?
Yes. Use about 3 cups (420 g) of cooked, shredded chicken. Simmer the tomatoes, broth, ham, and aromatics for about 20 minutes, add the potatoes and beans, and follow the remaining vegetable timings. Stir in the cooked chicken with the corn so it heats through without becoming dry; check that the finished stew reaches 165°F (74°C).
Can I make it in a slow cooker?
Yes, but brown the ham and soften the onion, celery, and garlic on the stovetop first for better flavor. Add those ingredients, the raw chicken, tomatoes, broth, potatoes, lima beans, and seasonings to the slow cooker. Cook on low for 6–7 hours or high for 3–4 hours, until the chicken reaches 165°F (74°C) and potatoes are tender. Shred the chicken, then add corn, Worcestershire, and vinegar for the final 20–30 minutes.
Why is my Brunswick stew watery?
It may need more uncovered simmering time, or the potatoes may not have released enough starch. Simmer gently for another 10 minutes, stirring to prevent sticking, or mash a few potato cubes into the liquid. If it is too thick, thin it with broth rather than increasing the heat.
Can I prepare the stew ahead?
Yes. Cook it completely, cool it promptly, and refrigerate it within 2 hours. The flavor often melds as it rests, and it keeps refrigerated for 3–4 days. Reheat to 165°F (74°C) before serving, adding broth if needed.
Is Brunswick stew spicy?
This recipe is mildly seasoned, with cayenne optional. Leave it out for a gentle stew or add more in small amounts. Hot sauce at the table lets diners control the heat without changing the whole pot.
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