Brunswick Stew recipe lovers, gather round. If you crave a cozy, stick-to-your-ribs bowl of comfort when the weather turns chilly or the week gets busy, you’re in the right place. This is the stew I make when I want something big on flavor with minimal fuss and lots of pantry flexibility. It’s hearty, smoky, a little sweet, a little tangy, and totally satisfying. I’ve tested it every which way so you can make it your way and still get bold, balanced results. Let’s dig into the details so your next pot comes out absolutely perfect.
Why this recipe works!
This Brunswick Stew recipe nails that balance of thick, rich broth and tender bites of meat and veggies. The stew simmers low and slow so flavors mingle and deepen. The result is that classic sweet-tangy barbecue vibe with a touch of heat. It’s not fussy. It’s not precious. It’s just a really good stew that feels like a hug in a bowl.
Another reason it works so well is the mix of proteins. A blend of chicken and pork gives great texture and depth without turning greasy. You also get plenty of veggies. Corn and lima beans bring sweet pops and creaminess, while tomatoes and potatoes make it hearty. If you prefer the slow cooker route for similar cozy vibes, check out this cousin classic for later: Savory Slow Cooker Beef Stew with Red Wine and Vegetables.
I also make sure the consistency is thick but spoonable. We’re not going for soup. We’re going for a stew that clings to the spoon, thanks to starchy potatoes and a longer simmer that reduces the liquid gradually. The flavor base uses barbecue sauce, Worcestershire, and a splash of vinegar for brightness, so every bite pops.
“I made this for a neighborhood potluck, and there wasn’t a spoonful left. A couple of folks asked for containers so they could take home what little was left in the pot. That never happens at our gatherings. Instant favorite.”
Final win: this reheats like a dream. If you’re a meal prep person, you’ll love how the flavors get even better the next day. It’s the kind of thing you can make on Sunday and happily eat until Wednesday without a single complaint.
How to make Brunswick Stew
Ingredients
- 2 tablespoons olive oil or neutral oil
- 1 medium onion, diced
- 2 ribs celery, diced
- 2 carrots, diced
- 4 cloves garlic, minced
- 2 cups cooked shredded chicken, preferably thighs or rotisserie
- 2 cups cooked pulled pork or smoked pork
- 1 can (28 ounces) crushed tomatoes
- 1 cup tomato sauce
- 4 cups chicken broth
- 2 cups diced potatoes
- 1 cup frozen lima beans or butter beans
- 1 cup frozen corn kernels
- 1/2 to 3/4 cup barbecue sauce, to taste
- 1 tablespoon Worcestershire sauce
- 1 tablespoon apple cider vinegar
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne or hot sauce, optional
- 1 tablespoon brown sugar, adjust to taste
- Salt and black pepper to taste
Step-by-step
Start by heating the oil in a large heavy pot over medium heat. Add onion, celery, and carrots. Cook until softened and fragrant, about 6 to 8 minutes. Stir in garlic and cook one minute more.
Pour in the crushed tomatoes, tomato sauce, and chicken broth. Add potatoes, Worcestershire, smoked paprika, and a pinch of salt and pepper. Bring to a light boil, then reduce heat to maintain a steady simmer. Let it bubble gently for about 20 minutes so the potatoes start to become tender.
Stir in the shredded chicken and pulled pork, then add the barbecue sauce, brown sugar, and apple cider vinegar. If you like heat, add cayenne or a few dashes of hot sauce now. Simmer another 25 to 30 minutes, stirring occasionally, until the stew thickens and the potatoes are fully tender. If it gets too thick for your taste, splash in a little more broth or water.
Add the lima beans and corn for the last 10 minutes of cooking so they stay bright and sweet. Taste and adjust seasoning. You’re aiming for a cozy balance of sweet, tangy, smoky, and savory. Take it off the heat, let it rest 10 minutes, then serve.
Serving suggestions
I love this with a buttery biscuit or a hunk of cornbread. It also pairs nicely with a light crunchy side. Try a quick veggie in the air fryer like these mushrooms for a little savory balance: Air Fryer Mushrooms Recipes. The stew is filling, so you don’t need much else.
Recipe notes and helpful tips
Flavor tweaking: If the stew tastes flat, add a splash more vinegar or a squeeze of lemon to lift it. If it’s too tangy, add a touch more brown sugar. For more smoke, bump the smoked paprika or use a smoked barbecue sauce. The personality of this Brunswick Stew recipe comes from your sauce and seasonings, so adjust confidently.
Consistency control: If your stew is thinner than you like, simmer uncovered to reduce. You can also mash a few potatoes in the pot to thicken naturally. Avoid adding too much cornstarch unless you really need speed. It’s nicer when the body comes from the ingredients themselves.
Protein choices: Chicken thighs and pulled pork are classic, but you can use leftover smoked turkey, brisket, or a mix. Just avoid extremely lean cuts that dry out with simmering. If you’re craving another cozy bowl for later in the week, this hearty pot is a keeper too: Crock Pot Shipwreck Stew.
Storage and freezing: This stew holds up well in the fridge for 4 days and freezes up to 3 months. Reheat gently over medium-low heat with a splash of broth. Try not to boil vigorously during reheating so everything stays tender.
Make-ahead strategy: Chop veggies the day before and store them covered in the fridge. You can also pre-cook and shred the meats. On cook day, you’ll have dinner simmering in under 15 minutes of active work.
Variations to Try!
- All-chicken version: Use all shredded chicken for a lighter stew. Add a tablespoon of butter for richness if you miss the pork.
- Smoky barbecue twist: Stir in a teaspoon of liquid smoke and swap in a smokier barbecue sauce for a more campfire vibe.
- Veg-forward: Add bell peppers or okra during the last 15 minutes. Keep the potatoes a bit chunkier so they do not go mushy.
- Spicy lovers: Use a spicy barbecue sauce and add diced jalapeño with the onion. Finish with hot sauce to taste.
- Slow cooker: Sauté the veggies first, then transfer everything to the slow cooker and cook on low for 6 to 8 hours. Shred meat near the end to keep texture nice. If you love slow-cooked classics, you might also enjoy this comfort favorite for a future night: 5-Star Pot Roast Slow Cooker Recipe.
- Lower-carb idea: Skip potatoes and add chopped cauliflower near the end to keep some bite. For more ideas like this, browse the Low Carb Recipes collection.
Budget-Saving Tip
Keep it affordable by using a rotisserie chicken and leftover pulled pork from another meal. Frozen corn and lima beans are cheaper than fresh and hold their texture beautifully in stew. Canned crushed tomatoes offer great flavor without the price of out-of-season fresh tomatoes.
Buy a value pack of chicken thighs when on sale, cook them low and slow, and stash portions in the freezer. Same with broth. When you see it at a good price, grab extra to store. You can even stretch the stew with a handful of extra potatoes or a half cup of rice for big family dinners without losing flavor.
Pro move: if you make barbecue on the weekend, double the pork. Use half for sandwiches and the rest for this Brunswick Stew recipe. It feels like a whole new meal but with half the effort.
Common Questions
Can I make this ahead of time?
Absolutely. This is one of those stews that tastes even better the next day. Cool it, refrigerate, and gently reheat with a splash of broth to loosen.
What if I only have chicken?
Go all chicken. Add a little butter or olive oil near the end for richness. You’ll still get an outstanding bowl of stew.
How do I keep the potatoes from getting mushy?
Cut them into larger chunks and simmer gently, not hard. Add them earlier than the delicate veggies and taste for tenderness near the end.
Can I use fresh corn and beans?
Yes. Add fresh corn during the last 10 minutes. For fresh lima beans, simmer until just tender before serving.
Is it freezer-friendly?
Very. Cool completely, freeze in airtight containers, and thaw in the fridge overnight before reheating gently on the stove.
Grab a spoon and get cozy
This Brunswick Stew recipe delivers that soul-warming comfort we all need sometimes. It’s simple, flexible, and bursting with flavor, and it feeds a crowd without fuss. If you want to see how other home cooks approach it, I like this version from Brunswick Stew – Belle of the Kitchen and this classic take from Brunswick Stew Recipe | Small Town Woman. Now it’s your turn. Grab a pot, make it your own, and enjoy a big bowl with the people you love.
Brunswick Stew
Ingredients
For the stew
- 2 tablespoons olive oil or neutral oil
- 1 medium onion, diced
- 2 ribs celery, diced
- 2 medium carrots, diced
- 4 cloves garlic, minced
- 2 cups cooked shredded chicken, preferably thighs or rotisserie
- 2 cups cooked pulled pork or smoked pork
- 1 can (28 ounces) crushed tomatoes
- 1 cup tomato sauce
- 4 cups chicken broth
- 2 cups diced potatoes
- 1 cup frozen lima beans or butter beans
- 1 cup frozen corn kernels
- 1/2 to 3/4 cup barbecue sauce, to taste
- 1 tablespoon Worcestershire sauce
- 1 tablespoon apple cider vinegar
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne or hot sauce, optional
- 1 tablespoon brown sugar, adjust to taste
- Salt and black pepper to taste
Instructions
Cooking the Base
- Start by heating the oil in a large heavy pot over medium heat. Add onion, celery, and carrots. Cook until softened and fragrant, about 6 to 8 minutes.
- Stir in garlic and cook one minute more.
- Pour in the crushed tomatoes, tomato sauce, and chicken broth. Add potatoes, Worcestershire, smoked paprika, and a pinch of salt and pepper.
- Bring to a light boil, then reduce heat to maintain a steady simmer. Let it bubble gently for about 20 minutes so the potatoes start to become tender.
Adding Proteins and Flavor
- Stir in the shredded chicken and pulled pork, then add the barbecue sauce, brown sugar, and apple cider vinegar.
- If you like heat, add cayenne or a few dashes of hot sauce now.
- Simmer another 25 to 30 minutes, stirring occasionally, until the stew thickens and the potatoes are fully tender. If it gets too thick for your taste, splash in a little more broth or water.
Final Touches
- Add the lima beans and corn for the last 10 minutes of cooking so they stay bright and sweet.
- Taste and adjust seasoning. You’re aiming for a cozy balance of sweet, tangy, smoky, and savory.
- Take it off the heat, let it rest 10 minutes, then serve.
