This Brunswick Stew Recipe is a classic Southern Recipe combining pork and/or chicken with tons of vegetables in a slightly sweet broth.
Why You Will Love Brunswick Stew
- EASY – While most traditional recipes use slow smoked pork or chicken, we use chicken thighs in this recipe for a quick and easy meal! It just takes about 15 minutes of prep time and then you let it simmer until you are ready to enjoy!
- TRADITIONAL – If you are looking for a traditional, classic southern recipe, this is it!
- GREAT TO FEED A CROWD – Perfect for Potlucks, Pitch ins, or church lunches! This recipe serves about 10 and it is easy to double!
What Is Brunswick Stew?
The origins of Brunswick stew are somewhat disputed between Georgia and Virginia. Each claim to be the origin of this recipe. And, both versions of their stew are fairly similar, with Georgia often using smoked pulled pork and Virginia using Chicken. But even that is not a hard and fast rule.
Back in the day, cooks would use whatever meat they had on hand: rabbits, squirrel, possums, etc…. But, whatever meat was used, it was cooked with tons of vegetables in a slightly sweet (almost barbecue sauce flavored) tomato base broth.
How To Make Brunswick Stew
Using Chicken, our’s is more a Virginia based recipe. But, like we mentioned, you could certainly use smoked pork, beef or a combination of any of those.
For step-by-step instructions, check out the printable recipe card below. But here is what you’ll need to get started:
- BACON – Chopped. For this recipe, we’d use thinner bacon that will crisp up nicely.
- ONION – Diced. We used yellow onions for it’s sweeter, milder flavor. But you can use red onions if you’d like.
- CHICKEN – Cubed. We used boneless skinless chicken thighs, but you can use boneless skinless chicken breasts if you’d like. Or, for a shortcut, use store bought rotisserie chicken or any leftover cooked chicken you may have.
- CHICKEN BROTH – If needed you can sub for vegetable broth.
- RUSSET POTATOES – Peeled and cubed.
- DICED TOMATOES – 2 cans. For an extra kick, you can use the diced tomatoes with green chiles in them.
- CORN – 2 cans. Undrained.
- TOMATO PASTE –
- LIMA BEANS – Frozen. Don’t need to thaw. You can substitute butter beans if you’d like.
- BROWN SUGAR – Adds that trademark sweetness to the broth that everyone loves about this dish.
- WORCESTERSHIRE SAUCE – Also works with the Brown Sugar for that delicious flavor.
- WHITE VINEGAR–
- SALT AND BLACK PEPPER – To taste
Storage, Leftovers and Freezing
Store leftovers in an airtight container in your refrigerator. Leftovers should be good for about 5 days. You can reheat it over a low-medium heat on your stove. Or microwave it. Brunswick Stew is GREAT to freeze! Just allow it to cool to room temperature and put in a freezer bag. Label and date it. Thaw out overnight in your refrigerator.
Notes, Tips and FAQs
- USE A LARGE POT – This makes a lot of stew! Make sure you are using a large dutch oven or large pot for this recipe!
- WHAT SHOULD I SERVE WITH BRUNSWICK STEW – This dish is traditionally served with some Cornbread, Cole Slaw and/or Fried Apples.
- HOW TO GET THICKER STEW – If you want your Brunswick Stew to be a little thicker, you can drain the corn before you put it in. If you’ve already put it in, you can make a cornstarch slurry and stir it in.
- WHAT OTHER MEATS CAN YOU PUT IN BRUNSWICK STEW? – Other than pulled pork, cubed beef and chicken, you could also use ground pork, ground beef or ground turkey.
We hope you enjoy this Brunswick Stew recipe. We’d love to hear how it turns out in the comment section! Happy eating!
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- 4 slices bacon chopped
- 1 onion diced
- 1 lb boneless skinless chicken thighs, cubed
- 4 cups chicken broth
- 2 russet potatoes peeled and cubed
- 2 cans 14.5 oz, diced tomatoes
- 2 cans 15.25 oz, corn undrained
- 2 tablespoon tomato paste
- 1 bag 12 oz, frozen lima beans
- 1-2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon white vinegar
- salt and pepper
- Add bacon and onion to a large stock pot and cook for 3-5 minutes.
- Add chicken, broth and potatoes and bring to a boil. Boil, uncovered, for 10 minutes.
- Add diced tomatoes, corn, tomato paste, lima beans, brown sugar, worcestershire sauce and vinegar and mix well.
- Cover and simmer on low for 1 hour. Season with salt and pepper before serving.