Brunswick Stew
This hearty Southern stew is thick with tender chicken, pulled pork, tomatoes, corn, and lima beans. It is a cozy one-pot dinner with smoky flavor and plenty of room for your favorite barbecue sauce.
Total
105 min
Servings
8 servings
Level
Medium
Brunswick stew is a classic Southern dish with roots claimed by both Virginia and Georgia. The details change from kitchen to kitchen, but the spirit is the same: a thick, tomato-rich stew loaded with vegetables and tender meat.
Older versions were often made with game, but this home-friendly recipe uses chicken thighs and cooked pulled pork. A little smoked paprika and barbecue sauce bring gentle smoke without needing a smoker.
The stew should be spoonable, not soupy. Let it simmer until the vegetables are tender and the broth has thickened into something hearty enough for a cool night or a casual weekend meal.
01What you'll need
Ingredients
20 items · 8 servings
- 2 tablespoons vegetable oil or neutral cooking oil
- 1 large yellow onion, finely chopped
- 2 celery stalks, finely chopped
- 1 green bell pepper, finely chopped
- 3 garlic cloves, minced
- 1 1/2 pounds boneless, skinless chicken thighs
- 4 cups low-sodium chicken broth, plus more as needed
- 1 can (28 ounces) crushed tomatoes
- 2 tablespoons tomato paste
- 1/2 cup barbecue sauce, preferably a not-too-sweet style
- 1 tablespoon Worcestershire sauce
- 1 tablespoon apple cider vinegar
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper, optional
- 2 cups frozen corn
- 2 cups frozen lima beans or butter beans
- 2 cups cooked pulled pork, chopped smoked pork, or leftover roast pork
- 1 large russet potato, peeled and cut into 1/2-inch cubes, optional for a thicker stew
02How to make it
Step-by-step
1. Soften the vegetables
Heat the oil in a large Dutch oven or heavy pot over medium heat. Add the onion, celery, and bell pepper. Cook for 6 to 8 minutes, stirring often, until the vegetables soften and the onion looks translucent, which means slightly see-through.
2. Add the garlic and tomato paste
Stir in the garlic and cook for 30 seconds, just until fragrant. Add the tomato paste and stir for 1 minute. This quick cooking step deepens the tomato flavor and keeps the paste from tasting raw.
3. Build the stew base
Add the chicken thighs, chicken broth, crushed tomatoes, barbecue sauce, Worcestershire sauce, apple cider vinegar, smoked paprika, salt, black pepper, and cayenne if using. Stir well, scraping the bottom of the pot to loosen any browned bits.
4. Simmer the chicken
Bring the pot to a gentle boil, then reduce the heat to low. Cover the pot with the lid slightly ajar and simmer for 35 to 40 minutes, until the chicken is cooked through and very tender. A gentle simmer means small bubbles rise slowly, not a hard boil.
5. Shred the chicken
Use tongs to move the chicken to a plate or cutting board. Shred it with two forks into bite-size pieces. Return the shredded chicken and any juices on the plate to the pot.
6. Add the vegetables and pork
Stir in the corn, lima beans, pulled pork, and potato if using. Simmer uncovered for 25 to 30 minutes, stirring now and then, until the vegetables are tender and the stew has thickened.
7. Adjust the texture
If the stew is thicker than you like, stir in a splash of broth. If it is too loose, keep simmering uncovered for 5 to 10 more minutes. For a thicker, old-fashioned texture, lightly mash some of the beans and potatoes against the side of the pot.
8. Taste and serve
Taste the stew and add more salt, pepper, vinegar, or barbecue sauce as needed. Serve hot in bowls, with cornbread, crackers, or a simple green salad.
03From our kitchen
Cook's tips
- Make-ahead: Brunswick stew tastes even better the next day. Make it up to 2 days ahead, cool it quickly, and refrigerate it in a covered container.
- Storage: Refrigerate leftovers for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if it thickens too much.
- Freezing: Freeze cooled stew in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Meat swaps: Use only chicken, only pulled pork, smoked turkey, leftover roast chicken, or chopped brisket. If using already cooked meat only, simmer the base for 20 minutes before adding the meat and vegetables.
- Vegetable swaps: Butter beans can replace lima beans. Frozen peas, diced carrots, or chopped okra also work, but add peas near the end so they stay bright.
- Barbecue sauce matters: A very sweet sauce will make the stew sweeter. If that happens, balance it with an extra teaspoon or two of apple cider vinegar and a pinch of salt.
Cook's note
Brunswick stew has many regional versions. Some are smooth and heavily shredded, while others are chunky. This recipe lands in the middle: thick, smoky, and practical for a home kitchen using easy-to-find ingredients.
04Frequently asked
Questions & answers
Is Brunswick stew supposed to be thick or soupy?
It is usually thick. You should be able to eat it with a spoon, but it should not feel like a thin soup. Simmer it uncovered to thicken it, or add a little extra broth if it becomes too dense.
Can I make Brunswick stew without pork?
Yes. Use extra chicken, smoked turkey, or even leftover rotisserie chicken. If you skip pork, you may want to add a little more smoked paprika or a few drops of liquid smoke for a similar smoky note.
Can I use rotisserie chicken?
Yes. Use about 3 cups of shredded rotisserie chicken. Since it is already cooked, add it with the corn, lima beans, and pork, then simmer until everything is hot and tender.
What should I serve with Brunswick stew?
Cornbread is the classic choice. Crackers, biscuits, coleslaw, pickles, or a simple green salad also pair well because they balance the rich stew.
Why does my stew taste too sweet?
The barbecue sauce is usually the reason. Add apple cider vinegar 1 teaspoon at a time, then taste again. A pinch of salt and a little black pepper can also help balance sweetness.
05Keep cooking
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