Name: Brunswick Stew
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Southern
Ingredients: 1 ½ pounds shredded chicken or pulled pork; 1 ½ cups corn kernels (fresh, frozen, or canned); 1 ½ cups lima beans or butter beans; 1 can (14.5 oz) diced tomatoes; 1 cup tomato sauce or ketchup; 1 medium onion, chopped; 3 cloves garlic, minced; 4 cups chicken broth; ½ cup BBQ sauce; 1 tablespoon Worcestershire sauce; 1 teaspoon salt; ½ teaspoon black pepper; ¼ teaspoon cayenne pepper (optional); 1 tablespoon oil (for sautéing)

Brunswick Stew is the kind of dish that wraps you in warmth with every spoonful. A Southern classic packed with tender shredded chicken or pork, sweet corn, hearty beans, and tomatoes, it simmers together in a savory broth that makes your kitchen smell like pure comfort. Perfect for a chilly evening or a gathering of family and friends, this stew is both rustic and full of bold flavor.

Traditionally cooked over an open fire, Brunswick Stew has evolved into a beloved one-pot meal for modern kitchens. Whether you’re using leftover BBQ, rotisserie chicken, or making it from scratch, it’s incredibly adaptable and deeply satisfying. It also freezes beautifully, so you can enjoy a homemade meal with little effort on busy days.

Why You’ll Love This Brunswick Stew

Comfort in a Bowl: Hearty and soul-warming, it’s everything you want in a cozy meal.
Meal Prep Friendly: Makes a big batch and stores well in the fridge or freezer.
Versatile Proteins: Use pulled pork, rotisserie chicken, or a mix—it all works.
Full of Flavor: Smoky, sweet, and tangy notes meld together perfectly.
Crowd-Pleaser: Always a hit at potlucks, game days, and family dinners.

Preparation Phase & Tools to Use

Creating Brunswick Stew is simple, but having the right tools makes the process even smoother:

Large Dutch Oven or Heavy-Bottomed Pot: Ideal for even heat distribution and slow simmering.
Sharp Chef’s Knife: Essential for dicing onions, chopping garlic, and preparing other vegetables.
Cutting Board: A sturdy, non-slip board helps with quick and safe prep.
Wooden Spoon or Silicone Spatula: Great for stirring without damaging your pot.
Ladle: For serving up those perfect, steaming bowls of stew.

A slow cooker can also be used for an all-day simmer with minimal hands-on time. This tool is especially useful if you’re preparing ahead for a busy day or want to keep the stew warm during gatherings.

Ingredients for the Brunswick Stew

Shredded Chicken or Pulled Pork: The heart of the stew, offering a rich, meaty base. Use leftovers or fresh cooked.
Corn Kernels (fresh, frozen, or canned): Adds a touch of sweetness and texture.
Lima Beans or Butter Beans: These give the stew its classic hearty bite and soak up flavor well.
Diced Tomatoes: Offer acidity and depth to the broth.
Tomato Sauce or Ketchup: Helps build a slightly tangy, cohesive base.
Onion and Garlic: Provide a savory aromatic foundation.
Chicken Broth: Forms the liquid backbone of the stew.
BBQ Sauce: Introduces a smoky, sweet complexity that’s signature to Southern stew.
Worcestershire Sauce: Adds umami depth.
Salt, Black Pepper, and Optional Cayenne: Seasoning to taste with just a hint of heat.

How To Make the Brunswick Stew

Step 1: Sauté the Aromatics

Heat your Dutch oven over medium heat. Add a drizzle of oil and cook chopped onions and garlic until fragrant and translucent.

Step 2: Build the Base

Stir in the diced tomatoes, tomato sauce (or ketchup), and BBQ sauce. Let everything simmer for a few minutes to meld.

Step 3: Add the Protein and Beans

Add your shredded chicken or pork, corn, and lima beans. Pour in the chicken broth and bring to a simmer.

Step 4: Season to Taste

Add Worcestershire sauce, salt, pepper, and a pinch of cayenne if desired. Let it all simmer gently for 30–45 minutes, stirring occasionally.

Step 5: Serve Hot

Ladle into bowls, garnish with fresh herbs if you’d like, and serve with cornbread, crackers, or a warm roll.

How to Serve and Store Brunswick Stew

Brunswick Stew is best served piping hot with a slice of cornbread or a buttered biscuit on the side. It also pairs wonderfully with coleslaw or a crisp green salad to add freshness to your meal. For a heartier table, serve it with sweet potato cornbread or over rice for a Southern twist.

Leftovers can be cooled completely and stored in airtight containers:

In the Fridge: Keeps well for up to 4 days.
In the Freezer: Store for up to 3 months. Thaw in the fridge overnight before reheating.

To reheat, warm on the stovetop over medium-low heat or in the microwave until heated through.

Frequently Asked Questions

Can I use canned vegetables instead of fresh?

Yes! Canned corn, beans, and tomatoes work just fine. Just be sure to drain and rinse beans and corn to reduce excess sodium.

What meat works best?

Smoked pulled pork or shredded rotisserie chicken both bring incredible flavor. You can also mix both for a more robust taste.

Is Brunswick Stew spicy?

Not inherently. It’s mildly sweet and savory, but you can add cayenne or hot sauce if you prefer heat.

Can I make this vegetarian?

Absolutely. Skip the meat and double up on beans and veggies. Use vegetable broth in place of chicken broth.

How do I thicken my stew?

Let it simmer uncovered a little longer to reduce the liquid. You can also mash a few of the beans in the pot to naturally thicken it.

What’s the difference between Brunswick Stew and chili?

Chili tends to be beef-based with chili powder and beans. Brunswick Stew is more of a tomato-based, BBQ-influenced Southern dish with different textures and flavors.

Want More Stew Ideas?

If you enjoy this hearty Brunswick Stew, you might want to explore these cozy and savory meals next:

Try the smoky richness of Hearty Italian Sausage Soup for a sausage-packed comfort bowl.
Dig into Easy Thai Red Curry Dumpling Soup for a spicy, dumpling-filled twist.
Savor One-Pot Creamy Tuscan Chicken Pasta if you’re craving creamy, herby vibes.
Warm up with Authentic Tom Kha Gai Soup for a tangy coconut-lime broth.
Or enjoy the hearty blend of French Onion Ground Beef & Rice Casserole that feels like a warm hug.

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And let me know in the comments how yours turned out. Did you go smoky with pork or classic with chicken? Maybe added extra BBQ sauce or kicked up the heat?

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