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 It was originally made with squirrel meat, rabbit meat, and other wild game.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!
Brunswick Stew Recipe
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
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Annie
Loved this hearty stew. I have lived in the south for 30 years and had never made this favorite meal of mine, until this week. Thanks for the recipe!
Beth Pierce
The pleasure is all mine, Annie!
Donna
Absolutely delicious!
Beth Pierce
Thanks, Donna!
Kirsti B.
Greetings from Finland!
I came across your recipe in a funny way – I was watching @brennentaylor ‘s video “Eating Southern Fast Food Restaurants For 24 Hours…(Part 5) ” on Facebook. (The restaurant was called The Bar-B-cutie and they had this stew)
I’ve never heard of this dish so had to look it up and found your page!
Don’t eat red meat, but have some rotisserie chicken in the freezer… The BBQ sauces are not used/available here in large variety, but luckily there’s a store that has a decent selection. It’s closed today (Sunday) and I can hardly wait till tomorrow!!
I just know I’ll love this stew 🤤 Thank you for the recipe!
Beth Pierce
The pleasure is all mine, Kirsti! Enjoy!
TjSloppy
I’m not woman but from small town. I gave this recipe a go it nailed it! So good, tender meat in savory Smoky bbg sauce. Thanks!
Beth Pierce
The pleasure is all mine, TJ!
Machell Dudley
My husband and I enjoyed making this together. Thank you!!!
Beth Pierce
Thank you, Machell!
Ineke
Never made this before as I am New Zealand !
We enjoy different tasting meals and this is a keeper!
I will pass this on to my family!
Beth Pierce
Thanks, Ineke! Enjoy!
Lana
Thank you Beth for sharing this Brunswick Stew recipe!
Deliciously fun to make. Family and I enjoyed every last detail of this Brunswick Stew. Taste great refrigerated too. I will definitely be make this again!
Beth Pierce
Thanks so much, Lana! So glad that you and your family liked the stew!
Fatima
Thank you very much for sharing your recipe! Husband loved the brunswick stew! He said this is the best Brunswick stew! Thank you!
Beth Pierce
You are most welcome, Fatima!
Jan
It looks amazing. I’ve never had Brunswick stew before. When would you add the potatoes? Cooked or raw?
Beth Pierce
Add the potatoes to the Dutch with the onions but slice them in into 1/2 inch cubes. Just cook until the onions are soft. The potatoes will soften with the rest of the goodies.
Sara
I love soup season for recipes just like this! Enjoyed this for dinner last night and it was a savory success! Hearty, bold and flavorful; definitely, new favorite recipe!
Beth Pierce
Thanks, Sara! I am glad that you enjoyed it.
Carrie
Oh yum! This has to be the best hearty comfort food. Which I had a bowl right now! 🙂
Irena
Amazing stew, bold flavors! Thanks for the recipe, it’s a keeper for me.
Beth Pierce
Thanks, Irena! So glad that you liked the Brunswick Stew! It is one of our favorites too!
Anjali
This stew is so hearty, flavorful and delicious! Great for an easy dinner!
Ali
This stew was so good! Plus it made a lot of leftovers, so I have lunches for the week!
Justine
This was absolutely delicious! Already flavorful, the smoked pork just added another layer to it – absolutely out of this world good.
Beth Pierce
Thanks, Justine! We love it too!
Sharon
This Brunswick stew was perfect for a quick and hearty dinner but it was even better as leftovers for lunch the next day.
Beth Pierce
Thanks, Sharon! So glad that you liked it!