As someone who was born in Alabama, spent multiple summers in Mississippi, grew up in Georgia, and now calls North Carolina home, I know a thing or two about Southern cooking. This Brunswick Stew recipe is pure comfort in a bowl. One of my favorite bowls of Brunswick Stew was served at a cookout on my husband’s side of the family just after we were engaged. His uncles slow-cooked their stew overnight in a large iron pot until it was thick, smoky, and rich with flavor.
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This delicious recipe is filled with tender pulled pork, smoked chicken, and fresh vegetables, all simmered together in a tomato base with tangy barbecue sauce and a splash of Worcestershire sauce. So grab your Dutch oven, stew pot, or a slow cooker, and let’s make this Southern favorite together!
WATCH: How to Make Brunswick Stew
Why You’ll Love This Brunswick Stew Recipe
- Great way to use leftovers: This is the perfect recipe for repurposing leftover chicken, or pork from a cookout.
- Hearty and filling: A thick stew that eats like a meal, loaded with meat and veggies.
- Smoky and savory: If you love barbecue, then the combination of pulled pork, chicken, BBQ sauce, and Worcestershire will give you all the southern comfort you’ll need.
- Great for Freezing: It’s a great meal prep soup since it freezes well, and can be reheated on busy weeknights.
What Does Brunswick Stew Taste Like?
This Southern favorite is a cross between a hearty vegetable soup and a smoky BBQ dish. It’s rich and savory from the chicken stock and meats, with a touch of sweetness from the barbecue sauce. The baby lima beans, corn kernels, and potatoes make it wholesome and satisfying, while a hint of pepper that adds gentle warmth. Every spoonful has layers of tomato flavors, tangy Worcestershire sauce, and just the right balance of spice, smoke, and comfort.
Ingredients for Brunswick Stew
Below you will find a list of ingredients needed for this recipe.
Meats (Traditional Mix)
- 2 cups pulled smoked chicken (1 lb): I love using smoked chicken. If you don’t have smoked chicken, you can order some from a local restaurant or use a rotisserie chicken when you’re short on time.
- 2 cups pulled pork: Use your leftover BBQ for that slow-cooked flavor. This is a great way to repurpose meat from family gatherings or cookouts.
Vegetables & Base
- ½ stick salted butter: Adds richness and depth to the base. You can substitute bacon drippings for even more smoky flavor.
- 1 onion, chopped: Builds that savory foundation every great recipe needs.
- 3 garlic cloves, minced: Because garlic makes everything better.
- 2 (14.5 oz) cans fire roasted tomatoes: A little char adds intensity and a hint of sweetness.
- 4 cups chicken broth: You can also use chicken stock for a richer taste.
- 2 cups frozen corn: I use fresh corn. It adds a natural sweetness to the soup mixture.
- 2 cups frozen lima beans: These butter beans (or baby limas) make the stew creamy and thick.
- 1 tbsp Kingsford Original All Purpose Seasoning (Bold & Smoky): Brings a savory smoky taste to the entire stew. If you cannot find this seasoning, you can use an all-purpose seasoning.
- 2 cups chopped potatoes: I recommend using small to medium size potatoes. They thicken the stew naturally and add nice texture.
- ½ cup barbecue sauce: Choose your favorite. I used Sweet Baby Ray’s.
- 2 tbsp Worcestershire sauce: Adds that irresistible umami layer.
- Salt and black pepper to taste
- Hot sauce (optional): A little heat goes a long way!
How to Cook Brunswick Stew
Below you will find step-by-step instructions with photos. You can make this stew in a Dutch oven, crock pot, or large pot. If you decide to use a slow cooker / crockpot, you will combine everything except the meats and cook on low for 6–8 hours. Add the meats during the last hour so they stay tender. Here’s I cook mine on the stovetop:
STEP 1: Peel and cube potatoes, chop onions and mince garlic. Then take a large dutch oven, melt butter over medium heat. Add onions and cook for 5 minutes, then stir in garlic and cook another minute until fragrant.
STEP 2: Add fire roasted tomatoes (with juices), chicken broth, potatoes, BBQ sauce, Worcestershire sauce, and Kingsford seasoning. Stir well and bring to a gentle boil.
STEP 3: Reduce to low heat and simmer uncovered for 20–25 minutes, or until the potatoes are fork-tender. Stir occasionally so nothing sticks to the bottom of your pot.
STEP 4: Stir in pulled chicken, pulled pork, corn, and lima beans. Continue simmering for another 20 minutes until the stew thickens. Afterwards, turn off heat, add salt, black pepper, and enjoy!
How to Store Brunswick Stew
Let your stew cool completely, then transfer to an airtight container. Brunswick stew keeps in the refrigerator for 3–4 days, and the flavor actually improves overnight! For longer storage, freeze for up to 3 months. To thaw, simply remove from the freezer, place in the fridge and reheat over medium heat with a splash of broth.
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FAQ
Can I make this without pork?
Yes! Try chicken thighs or ground beef instead. The flavor of this stew comes from the tomato base, BBQ sauce, and seasonings.
How can I make this thicker?
Mash some of the potatoes or simmer longer over high heat to reduce the liquid.
Can I add other vegetables?
Absolutely! Some folks add green beans or fresh vegetables from the garden. It’s a great soup to customize and make your own.
Why is my stew sweeter than expected?
Check your BBQ sauce. Some brands add a lot of brown sugar. A splash of vinegar or extra Worcestershire can balance it out.
Brunswick Stew
Ingredients
- 2 cups Pulled smoked chicken
- 2 cups Pulled bbq
- 4 tbsp Salted butter
- 1 Onion, chopped
- 3 Garlic cloves, minced
- 29 oz Fire roasted tomatoes, two 14.5 oz cans
- 4 cups Chicken broth
- 2 cups Corn, Frozen
- 2 cups Lima beans, Frozen
- 1 tbsp Kinsford Original All Purpose Seasoning, Bold and smoky flavor
- 2 cups Potatoes, Diced
- 1/2 cup BBQ sauce, Sweet Baby Rays
- 2 tbsp Worcestershire sauce
- Salt and pepper to taste
Instructions
- Chop your onion, garlic, and potatoes to get everything ready. In a large Dutch oven, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes, then stir in the garlic and cook for another minute until fragrant.
- Add the fire roasted tomatoes (with juices), chicken broth, potatoes, BBQ sauce, Worcestershire sauce, and Kingsford seasoning. Stir well to combine and bring to a gentle boil.
- Reduce heat to low and let the mixture simmer uncovered for 20–25 minutes, or until the potatoes are fork-tender. Stir occasionally to prevent sticking.
- Stir in the pulled smoked chicken, pulled pork, corn, and lima beans. Continue simmering for another 20 minutes, stirring occasionally, until the stew is hearty and thickened. Add more broth if it gets too thick.
- Add salt, pepper, and hot sauce (if using) to taste. Adjust BBQ sauce for sweetness/smoke or more Worcestershire for depth if desired. Ladle hot into bowls and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Craving More?
If you make this Brunswick Stew recipe, I’d love to see it! 💛 Tag @ElicitFolio on Instagram or or leave a comment below to share how it turned out. Don’t forget to follow Elicit Folio on Pinterest for more favorite recipes and stew recipes that’ll warm your heart, especially this time of year when cozy bowls just feel right. Also, if you love my Southern classic recipes, let me know which ones you would like to see next!
This sounds like such a hearty tasty stew. It’s perfect to come home to on a cold day.
I loved the rich flavours and long simmer you described. It feels like autumn food.
Delicious! I used cream corn and cut the potatoes really small so I could get a thicker stew. I took a shortcut and got a container of pulled pork barbecue from the refrigerated section of the grocery store. Almost exactly what I remember from Georgia. THANK YOU!
Thank you so much! Love your shortcut recommendations!
I am concerned I won’t be able to find the Kingsford seasoning and I am thinking it is a key flavor ingredient. Can you suggest another specific seasoning?
Thanks!