American Cuisine
Brunswick Stew (Classic Southern Stew)
By Tula Mae Carter
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Few dishes start as many friendly arguments as Brunswick stew. Brunswick County, Virginia and Brunswick, Georgia both claim to have invented it, and the historical recipes leaned on whatever small game a hunter brought home, often squirrel, before chicken and pork became the standard. What everyone agrees on is the soul of the thing: a thick, smoky, tomato-based stew studded with corn and butter beans, slow-simmered until the meats surrender and the flavors knit together. This version is the modern barbecue-joint take, the kind ladled out next to pulled pork and white bread at church suppers and tailgates across the South. It is built for shortcuts in the best way, using already-cooked pulled pork and shredded chicken so the stew comes together in one Dutch oven without hours of braising. A half cup of your favorite barbecue sauce does a lot of heavy lifting here, lending the sweet-tangy smokiness that defines a proper bowl, while crushed tomatoes and chicken broth form the body. It is naturally gluten-free and dairy-light, it tastes even better the next day, and it scales up effortlessly for a crowd. Make a big pot in cool weather, let it simmer low and slow, and serve it with cornbread or saltines for sopping.
Ingredients
Serves 8Instructions
- 1
In a large Dutch oven, melt butter over medium heat. Sauté the onion until tender, about 5 minutes.
- 2
Add the chicken broth, crushed tomatoes, and BBQ sauce. Stir to combine.
- 3
Stir in the cooked pork, chicken, corn, and lima beans.
- 4
Bring the stew to a boil, then reduce heat to low.
- 5
Cover and simmer for at least 30 minutes (up to an hour is better) to let the flavors meld.
- 6
Season with salt and pepper to taste before serving.
Chef's Tips
- ✦ Use a mix of pulled pork and shredded chicken; the two textures are what give classic Brunswick stew its character.
- ✦ Sweat the onion in butter until soft and a little golden before adding liquids, so it dissolves into the base instead of staying sharp.
- ✦ Pick a barbecue sauce you genuinely love; it is the dominant seasoning, so its style sets the whole pot's flavor.
- ✦ Simmer uncovered toward the end if you want a thicker, stick-to-the-spoon stew, or leave it covered for a soupier bowl.
- ✦ Season with salt last, after the BBQ sauce and broth have reduced, since both bring their own salt to the pot.
- ✦ Make it a day ahead; an overnight rest in the fridge lets the smoky-tomato flavors meld and deepen noticeably.
Ingredient Substitutions
-
cooked pork → extra shredded chicken or leftover smoked brisket
All-chicken keeps it lighter; brisket deepens the smoky flavor. Aim for the same total of about 4 cups cooked meat.
-
cooked chicken → shredded rotisserie chicken or leftover turkey
Rotisserie chicken is the fastest shortcut; turkey is a great way to use Thanksgiving leftovers in this stew.
-
lima beans → frozen butter beans or baby lima beans
Butter beans are the traditional choice; if using canned, drain and rinse, and add them near the end so they don't go mushy.
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barbecue sauce → ketchup plus a splash of apple cider vinegar and Worcestershire
This mimics the sweet-tangy-smoky balance of BBQ sauce; add a pinch of smoked paprika for the smoke note.
-
canned crushed tomatoes → tomato puree or whole peeled tomatoes, crushed by hand
Either works for the same 28 oz; whole tomatoes crushed by hand give a slightly chunkier, rustic texture.
-
chicken broth → vegetable broth or low-sodium stock
Vegetable broth keeps it just as savory; low-sodium lets you control the salt since BBQ sauce already adds plenty.
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Frequently Asked Questions
Are the meats safe if I'm using already-cooked pork and chicken? ▼
Yes, as long as they were cooked to safe temperatures originally (poultry to 165°F / 74°C, pork to at least 145°F / 63°C) and properly chilled. Simmering the stew for 30-60 minutes brings everything back up above 165°F (74°C).
Can I make Brunswick stew ahead of time? ▼
Absolutely, and it's better for it. Make it up to 2 days ahead, cool, and refrigerate. The flavors meld overnight; reheat on the stovetop until it reaches a gentle simmer, around 165°F (74°C) throughout.
How do I store and reheat leftovers? ▼
Refrigerate in an airtight container for up to 4 days. Reheat on the stovetop over medium heat, stirring occasionally, until it reaches a simmer; add a splash of broth if it has thickened too much.
Can I freeze Brunswick stew? ▼
Yes. It freezes very well for up to 3 months. Cool completely, freeze in portions, thaw overnight in the fridge, and reheat to a simmer. The texture holds up better than most stews.
Can I make it from scratch without pre-cooked meat? ▼
Yes. Simmer bone-in chicken thighs and a pork shoulder chunk in the broth until tender and shreddable (chicken to 165°F / 74°C, pork until fork-tender), then shred and return them. Add about an hour to the cook time.
How do I make it spicier or smokier? ▼
Stir in a chopped chipotle in adobo, a few dashes of hot sauce, or a pinch of smoked paprika and cayenne. Choosing a spicy or hickory-smoked BBQ sauce is the easiest way to dial up both at once.
Is this recipe gluten-free and dairy-free? ▼
It is gluten-free as written; just verify your barbecue sauce and broth are certified gluten-free. It contains a small amount of butter, so omit it or use a plant-based butter to make the stew fully dairy-free.
