South Georgia Brunswick Stew, Slow-Simmered and Hearty

South Georgia Brunswick stew is a thick, slow-simmered stew made with pulled pork, chicken, tomatoes, corn, lima beans and potatoes. Recipes vary by town and family, but this practical version builds a deep, savory flavor from browned pork and chicken, then simmers until the vegetables soften and the meat pulls apart easily.

Ingredients

1½ lb (680 g) boneless pork shoulder, cut into 1½-inch (4 cm) pieces
1 lb (454 g) boneless, skinless chicken thighs
1 tbsp (15 ml) neutral oil
1 medium yellow onion, finely chopped, about 1 cup (150 g)
2 cloves garlic, minced, about 2 tsp (6 g)
1 can (28 oz/794 g) crushed tomatoes
4 cups (960 ml) low-sodium chicken broth, divided
2 medium russet potatoes, peeled and cut into ½-inch (1 cm) dice, about 12 oz (340 g)
2 cups (280 g) frozen or fresh lima beans
2 cups (300 g) corn kernels, frozen or fresh
1 cup (240 ml) ketchup
2 tbsp (30 ml) Worcestershire sauce
1 tbsp (15 ml) apple cider vinegar
1 tsp (2 g) smoked paprika
½ tsp (1 g) black pepper
½ tsp (3 g) fine salt, plus more to taste
¼ tsp cayenne pepper, optional
2 tbsp (30 ml) unsalted butter, optional, for finishing

Instructions

Brown the meat. Pat the pork and chicken dry. Heat the oil in a large, heavy Dutch oven over medium-high heat. Brown the pork in batches, turning it so several sides develop color, about 6–8 minutes per batch. Transfer to a plate. Brown the chicken for about 3 minutes per side; it does not need to cook through yet. Set it aside with the pork.
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 smoked paprika and stir for 30 seconds, just until fragrant.
Simmer the pork. Add the crushed tomatoes, 3 cups (720 ml) broth, Worcestershire sauce, vinegar, black pepper, salt and cayenne, if using. Return the pork to the pot. Bring to a gentle boil, then lower the heat, cover, and simmer gently for 1 hour. Stir occasionally and adjust the heat if the stew boils hard.
Add the chicken and vegetables. Stir in the chicken, potatoes, lima beans, corn, ketchup and remaining 1 cup (240 ml) broth. Cover and simmer for 40–50 minutes, stirring every 10–15 minutes so the potatoes do not stick or break up excessively.
Check the meat and finish. Check the thickest chicken pieces with a food thermometer; poultry must reach the USDA FSIS safe minimum internal temperature of 165°F (74°C). The pork should be fork-tender and easy to shred. Remove the meat to a clean plate, shred it with two forks, and return it to the pot. If either meat needs more time, continue simmering and check again. For a thicker stew, uncover and simmer for 10–15 minutes, stirring frequently. Stir in the butter, if desired, taste, and adjust salt, pepper or vinegar.

Tips

Keep the simmer gentle. A hard boil can make the meat tough and break the potatoes into mush. Stir regularly, especially once the stew thickens.
Use cooked meat if needed. About 3 cups (420 g) pulled cooked pork and 2 cups (280 g) chopped cooked chicken can replace the raw meat. Add them with the vegetables and simmer until the potatoes are tender and the meat is hot throughout.
Adjust thickness near the end. Brunswick stew is usually spoon-thick, not a thin soup. Simmer uncovered to reduce it, or add broth a little at a time if it becomes too dense.
Choose beans to suit your pantry. Lima beans are common in this style; butter beans are a close substitute. Green beans work in a pinch but make the flavor less creamy and traditional.

Serving Suggestions

Serve the stew hot in bowls, with saltine crackers, cornbread or soft white bread for dipping. A crisp green salad or simple coleslaw provides a fresh contrast to the rich, thick stew. Offer hot sauce, black pepper and vinegar at the table so each person can season a bowl to taste. For a larger meal, serve modest portions alongside baked beans or a vegetable side rather than adding more starch to the pot.

Variations

Brunswick stew has regional and family variations, including differences in meat, sweetness, vegetables and thickness. For a smokier version, replace part of the pork shoulder with 8 oz (225 g) smoked pork, reducing the added salt because smoked meat can be salty. For a sweeter, tangier pot, add 1–2 tbsp (15–30 ml) brown sugar or another splash of cider vinegar; change one at a time and taste before adding more. To make it less rich, use extra chicken and less pork. You can also omit the cayenne for a mild stew, or increase it gradually for more heat. For a meat-free variation, leave out both meats, use vegetable broth and add an extra 1½ cups (225 g) lima beans; the result is a vegetable stew rather than a traditional meat-based Brunswick stew.

Storage and Reheating

Refrigerate leftovers in shallow, covered containers within 2 hours of cooking. Keep them refrigerated at 40°F (4°C) or below and use within 3–4 days. To freeze, cool promptly, pack in freezer-safe containers with a little room for expansion, and freeze for up to 3 months for best quality; thaw overnight in the refrigerator. Reheat on the stove over medium-low heat, stirring often and adding a splash of broth if needed, or microwave covered in a microwave-safe container, stirring partway through. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer, and avoid reheating the same portion more than once.

Frequently Asked Questions

What meat goes in South Georgia Brunswick stew?
Many versions use pork, chicken or both; some older regional recipes use game. This recipe combines pork shoulder for richness with chicken thighs for tender, easy-to-shred meat. Family recipes differ, so using one meat or a mix is reasonable.

Can I make Brunswick stew in a slow cooker?
Yes. Brown the meat and soften the onion and garlic on the stove first for better flavor. Transfer them to the slow cooker with tomatoes, broth and seasonings; cook on low until the pork is tender, then add the chicken and vegetables for the final 2–3 hours. Check chicken for 165°F (74°C) and make sure the potatoes are tender. Slow-cooker timing varies by appliance, so use doneness rather than the clock alone.

Why is my Brunswick stew too thin?
Simmer it uncovered, stirring frequently, until excess liquid evaporates. You can also mash a few potato pieces against the side of the pot and stir them in to thicken it without adding flour or cornstarch.

Can I use canned vegetables?
Yes. Drain and rinse canned lima beans and corn, then add them during the final 15–20 minutes so they heat through without becoming too soft. Check the seasoning afterward, since canned vegetables may add salt.

Can I prepare it ahead?
Yes. Make it a day ahead, cool and refrigerate promptly, then reheat to 165°F (74°C). The flavors meld as it rests, and the stew may thicken in the refrigerator; loosen it with broth while reheating.

Is Brunswick stew supposed to be sweet?
It can have a mild sweetness from tomatoes, corn and ketchup, but it should still taste savory and tangy. Ketchup amounts vary between recipes; reduce it slightly if you prefer less sweetness, then balance the pot with a small splash of vinegar if needed.

More recipes to cook

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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