Brunswick Stew

Once you try my delicious Brunswick Stew you will be hooked and wonder how you made it this far without it.  When I slow cook or smoke a pork butt I always make sure I save some of the meat so I can make this flavor packed stew.  This is one of our favorite recipes and using already smoked and roasted meat makes it pretty much a dump-and-go recipe.

This classic southern dish is a thick stew that every great Southern cook knows how to make. This tomato base stew is made with barbecue sauce and a mixture of leftover smoked and roasted meats like pork, chicken, and beef. It typically has corn, lima beans or butter beans, and a few simple spices to give it just a touch of heat.  There is some debate about whether this stew originated in Brunswick City, Georgia, or Brunswick County, Virginia which is how it got its unique name. It was originally made with squirrel meat, rabbit meat, and other wild game.

Why this recipe works!

• This stew is big and bold on flavor.  It has a little Tex-Mex Southern flair to it and that is what I love about it.
• Have you ever smoked a big pork butt and wondered what you could do with the leftovers that would be different and exciting? Or bought a roasted chicken from one of the big box stores only to be left with half the bird and no great plan.  Well here is your plan!  You can even freeze the meat and make the stew in a few weeks.
• The stew is full of wholesome all-natural ingredients with plenty of protein and vegetables that you can feel good about eating and feeding your family,
• One of the things I absolutely love about this recipe is that it freezes quite well.  Make a big pot, enjoy what amount you want and then simply add individual amounts to quart-size freezer bags leaving some space for expansion, and lay them flat in the freezer.  Thaw in the refrigerator overnight.  Then heat on the stove or in the microwave using a microwave-safe bowl. Do not heat in the plastic bag.

How to make Brunswick Stew

Start by heating a little oil over medium heat in a large Dutch oven or heavy stock pot.  Then add the onion and cook until tender.  Then reduce the heat and add the minced garlic cooking for 1 minute while stirring constantly.  Now stir the tomato paste with 1/4 cup of chicken broth and add it to the pot.  Then add the remaining chicken broth, diced tomatoes, frozen corn, baby limas, barbecue sauce, brown sugar, Worcestershire sauce, hot sauce, ground black pepper, crushed red pepper, and cayenne pepper.

Let it simmer for about 15 minutes.  Then add the smoked pork and chicken and let it simmer for about 5 more minutes.  If desired season with salt and pepper.  Spoon into bowls and drizzle with just a little bit more barbecue sauce.

Recipes notes and  helpful tips

• This is my go-to recipe for leftover smoked pork and roasted chicken.  You can use all of one or the other but I think it tastes better with both,  You can also use different percentages of each.  If you are a hunter or live off the land try squirrel, rabbit, or other game meat.  Ground beef and ground pork or other less expensive options. 
• Other vegetables you might add include potatoes, butter beans, celery, and okra
• The stew is a hearty meal in itself.  However, if I am expecting company or have extended family over for dinner I like to serve it with coleslaw, Cornbread, and Southern Fried Apples.
• I use a Kansas City-style bbq sauce which is a little thinner, light on sugar with a little bit of kick. This is just the way I like it.  I think it is a good match for the stew.
• After spooning the stew into bowls drizzle with just a little bit of extra barbecue sauce.  It makes a great presentation and a little bit of added flavor.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

More stew recipes you will love!

Hamburger Stew

Chicken Stew

Mulligan Stew

Crock Pot Beef Stew

Pork Stew

Irish Stew

Cassoulet

Brunswick Stew Recipe

This bold and flavorful Brunswick Stew is bursting with flavor from pulled pork, roasted chicken, corn, tomatoes and lima beans all in a tangy sweet broth seasoned with tomato sauce, barbecue sauce, and a perfect blend of spices. With already cooked meats this recipe comes together quickly and easily.

5 from 82 votes

Print Pin Rate

Course: main meal pork/chicken

Cuisine: Southern

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Servings: 6 servings

Calories: 347kcal

Author: Beth Pierce

Ingredients

• 1 ½ tablespoons canola oil
• 1 large onion finely chopped
• 2 cloves garlic minced
• 2 ¼ cup low sodium chicken broth
• 2 tablespoons tomato paste
• 1 can 14.5 ounce fire roasted diced tomatoes
• 1 ½ cups frozen corn
• 1 ½ cups frozen lima beans
• ¾ cup barbecue sauce plus more for drizzling
• 2 tablespoons brown sugar
• 1 tablespoon Worcestershire sauce
• 1 ½ teaspoons hot sauce
• ¼ teaspoon fresh ground black pepper
• ⅛ teaspoon crushed red pepper
• 1-2 pinches of cayenne pepper
• 2 ½ cups pulled smoked pork
• 1 ½ cups cooked diced chicken breast or chicken thighs smoked or roasted

Instructions

• Heat oil over medium heat in a dutch oven or heavy stock pot.  Add the onion and cook until tender; 5-6 minutes. Reduce heat and add the minced garlic cooking for 1 minute while stirring constantly.
• In a small bowl stir the tomato paste with 1/4 cup of chicken broth then pour it into the pot.  Add the remaining chicken broth, diced tomatoes, frozen corn, lima beans, barbecue sauce, brown sugar, Worcestershire sauce, hot sauce, ground black pepper, crushed red pepper, and cayenne pepper to the pot over medium-high heat. Bring to a low boil.  Reduce heat and simmer for 15 minutes.
• Add the smoked pork and chicken and let it simmer for about 5 more minutes.  If desired season the stew with salt and more pepper to taste.  Spoon into bowls and drizzle with just a little bit more barbecue sauce.

Notes

• This is my go-to recipe for leftover smoked pork and roasted chicken.  You can use all of one or the other but I think it tastes better with both,  You can also use different percentages of each.  If you are a hunter or live off the land try squirrel, rabbit, or other game meat.  Ground beef and ground pork or other less expensive options. 
• Other vegetables you might add include potatoes, butter beans, celery, and okra
• The stew is a hearty meal in itself.  However, if I am expecting company or have extended family over for dinner I like to serve it with coleslaw, Cornbread, and Southern Fried Apples.
• I use a Kansas City-style bbq sauce which is a little thinner, light on sugar with a little bit of kick. This is just the way I like it.  I think it is a good match for the stew.
• After spooning the stew into bowls drizzle with just a little bit of extra barbecue sauce.  It makes a great presentation and a little bit of added flavor.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Calories: 347kcal | Carbohydrates: 44g | Protein: 27g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 58mg | Sodium: 1430mg | Potassium: 914mg | Fiber: 5g | Sugar: 18g | Vitamin A: 338IU | Vitamin C: 11mg | Calcium: 55mg | Iron: 3mg

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