Traditional Brunswick Stew has its roots in the American South, where it originally used whatever game was on hand, like squirrel or rabbit, plus vegetables and beans in a tomato base. Modern versions typically swap the game for smoked or pulled pork and shredded chicken, and layer in corn, lima beans, potatoes, and tomatoes, then stir in barbecue sauce, Worcestershire, and a touch of vinegar or brown sugar to create that signature BBQ‑like flavor.
The stew simmers until the potatoes are tender and the broth has thickened into a rich, tangy, smoky mixture that clings to every spoonful of meat and vegetables.
Equipment
- Large Dutch oven or heavy soup pot (at least 5–7 quarts).
- Wooden spoon or heat‑safe spatula for sautéing and stirring.
- Cutting board and knife for chopping onion, potatoes, and any larger meat pieces.
Ingredients
- 2 tablespoons olive oil or butter.
- 1 medium onion, diced.
- 2–3 garlic cloves, minced.
- 3–4 cups cooked, shredded chicken (rotisserie or leftover).
- 2–3 cups cooked, shredded or chopped pulled pork or smoked pork shoulder.
- 2 cups potatoes, peeled and diced into ½‑inch cubes (Yukon Gold or red potatoes).
- 1 (14–15 oz) can diced or crushed tomatoes OR 1 (28 oz) can for a more tomato‑forward stew.
- 1 cup corn kernels (frozen, canned, or fresh).
- 1 cup lima beans or butter beans (frozen or canned, drained).
- 3–4 cups chicken broth or stock (plus more as needed for desired thickness).
- ½–1 cup barbecue sauce (sweet or smoky, to taste).
- 2 tablespoons Worcestershire sauce.
- 1–2 tablespoons apple cider vinegar or white vinegar.
- 2–4 tablespoons brown sugar or molasses, to taste (for that sweet BBQ edge).
- ½ teaspoon cayenne pepper or hot sauce, to taste (optional, for heat).
- 1–1½ teaspoons salt, plus more to taste.
- ½ teaspoon black pepper.
Instructions And Steps
Start by sautéing the aromatics to form the base of the stew. Heat the olive oil or butter in a large Dutch oven over medium heat until shimmering or melted. Add the diced onion and cook, stirring occasionally, until it becomes soft and translucent, about 5–7 minutes.
If you’re using fresh garlic, add the minced cloves once the onion has softened and cook for another 30–60 seconds until fragrant, being careful not to let the garlic brown.
Next, layer in the vegetables that need longer cooking. Stir the diced potatoes into the pot along with the canned tomatoes and chicken broth or stock. If your broth is unsalted, start with about 1 teaspoon of salt and the black pepper.
Bring the mixture up to a boil over medium‑high heat, then reduce the heat to medium‑low so the stew simmers steadily. Let it cook, uncovered or partially covered, for around 20–25 minutes, stirring occasionally, until the potatoes are nearly tender when pierced with a fork. This first simmer lets the potatoes and onions soften and gives the broth time to start taking on the flavor of the aromatics and tomatoes.
Once the potatoes are close to tender, add the corn and lima beans. Stir them into the simmering stew, making sure they are submerged in the broth. If using frozen vegetables, there’s no need to thaw; they can go straight from the freezer into the pot.
Let the stew simmer for another 10–15 minutes so the corn and lima beans heat through and become tender. During this stage, you can add a bit more broth if the stew seems too thick or if the potatoes absorb a lot of liquid.
Now it’s time to add the meats and the BBQ flavorings. Stir the shredded chicken and pulled pork into the pot, breaking up any very large clumps so the meat distributes evenly. Add the barbecue sauce, Worcestershire sauce, vinegar, brown sugar or molasses, and cayenne or hot sauce if you’re using it.
Stir well to fully incorporate these ingredients into the broth; the stew should immediately take on a deeper reddish‑brown color and a more pronounced barbecue aroma. Taste the broth at this point and adjust with more barbecue sauce for smokiness and sweetness, a bit more vinegar for tang, or additional salt and pepper as needed.
Let the stew simmer gently for another 15–30 minutes, uncovered or partially covered, stirring occasionally to prevent sticking. This final simmer is where Brunswick Stew develops its signature thick, almost chowder‑like consistency as the potatoes break down slightly and the starch from the beans and vegetables helps thicken the broth.
If at any point the stew becomes thicker than you’d like, you can loosen it with a splash more broth; if it feels too thin, simply let it simmer a bit longer, stirring regularly so the bottom doesn’t scorch.
When the stew has thickened to your liking and all the vegetables are tender, turn off the heat and do a final taste check. Adjust the seasoning one more time with salt, pepper, BBQ sauce, vinegar, or hot sauce until the balance of smoky, tangy, sweet, and spicy is just right for you.
Ladle the Brunswick Stew into bowls and serve hot with cornbread, biscuits, or saltine crackers on the side. Many Southern cooks note that Brunswick Stew tastes even better the next day, as the flavors continue to meld in the refrigerator.
Tips And Tricks
Using a combination of meats—typically shredded chicken and pulled pork—is one of the hallmarks of modern Brunswick Stew and adds depth and texture. Many recipes specifically recommend smoked meat, leftover BBQ pork, or rotisserie chicken because the smoky, seasoned flavor carries through the whole pot.
Building the stew in layers—first cooking the onions and potatoes, then adding beans and corn, and finally stirring in the already‑cooked meat and barbecue ingredients—helps ensure that everything reaches the right texture without overcooking the meat into mush.
Balancing the sweet, tangy, and smoky elements is key to getting that “barbecue in a bowl” effect. Barbecue sauce and brown sugar bring sweetness, vinegar and tomatoes add acidity, Worcestershire contributes umami, and smoked meats plus optional liquid smoke (in some recipes) supply the smoky backbone.
Cayenne or hot sauce can be adjusted at the end so you can make the stew mild or fairly spicy depending on who you’re feeding.
Brunswick Stew is also very adaptable for different cooking methods. Many sources offer slow‑cooker versions where the ingredients are layered into a crockpot and cooked for several hours on low or high until the potatoes are tender and the stew thickens. Others bake a layered version in the oven for several hours or use a smoker to impart extra smoke.
However you cook it, the goal is the same: a thick, hearty stew with shredded meat and vegetables suspended in a deeply flavored, BBQ‑style broth that feels like pure Southern comfort in a bowl.
