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    Home » Recipes » Soups and Stews

    Published: Aug 11, 2024 · Modified: Feb 2, 2025 by AshleyFreeman ·

    How to Make the Easiest Shortcut Brunswick Stew

    Jump to Recipe Print Recipe

    This Brunswick stew recipe is one of my favorite make-ahead meals. It's jam-packed with frozen and fresh vegetables: corn, lima beans, potatoes, and tomatoes.

    And, thanks to some pulled bbq pork I pick up from my favorite barbecue restaurant, some chopped cooked chicken (either leftover chicken or rotisserie), and bottled bbq sauce, this easy stir and go stew is ready in a jiffy. It's perfect for busy weeknights!

    Red-handled Dutch oven with Shortcut Brunswick Stew on a wooden board with a white kitchen towel, a bowl of stew, and a small wooden bowl with chopped parsley.

    If you've never had Brunswick stew before, think of your favorite tomato-based vegetable soup. Now add some smoky pulled barbecue pork (if you're feeling adventuresome and want to make your own, try this pulled pork recipe) and some chicken and season it up with sweet barbecue sauce. Sounds good, right? Well, it is.

    I grew up eating Brunswick stew. It's a Southern staple at mom and pop, home cookin' restaurants where I'm from, and it's one of the best stews to enjoy year-round. It's a great way to enjoy sweet summer corn in the summer, and it's not a heavy soup. But it's also comforting and delicious on cold days in the dead of winter. Instead of fresh corn I swap out frozen.

    And you know what the best news is? The flavor of this stew gets better over time, as the flavors meld together. Which is good, because this recipe yields so much stew. I usually freeze half the batch for another time. And let me tell you: future me is always appreciative.

    Two blue-rimmed white bowls of Shortcut Brunswick Stew with glasses of water, a red-topped salt and pepper shaker, blue cloth, and small wooden bowl of chopped parsley.

    If you're looking for other easy soup and stew recipes, be sure to check out my Vegetable Hash and Sausage Stew. I bet you'll also love my Polish Style Mushroom and Noodle Soup and Loaded Baked Potato Soup recipes too. Finally, this Cajun 15 Bean Soup is another crowd-pleasing comforting soup.

    Or if you need another great recipe idea for busy weeknights, my Chicken Piccata Meatballs and Chicken Cobbler with Red Lobster Cheddar Biscuit Topping recipes are some of my go-tos using convenience products.

    Jump to:
    • Ingredients
    • Instructions
    • Substitutions
    • Variations
    • Equipment
    • Storage
    • Tasty Tip
    • Frequently asked questions
    • Related
    • Even more
    • 🍽Get the recipe
    • Recipe guidelines and test kitchen tips
    • Food safety

    Ingredients

    Before we get started, let's gather the ingredients we need for my version of Brunswick stew:

    Ingredients for Shortcut Brunswick Stew.
    • corn
    • lima beans
    • yellow onion
    • vegetable oil or olive oil
    • Yukon Gold potatoes
    • pulled pork
    • chopped cooked chicken
    • chicken broth or chicken stock
    • garlic
    • diced tomatoes
    • smoked paprika
    • fresh parsley
    • barbecue sauce

    (See recipe card for quantities.)

    Instructions

    Now that we've got our ingredients, it's time to get cooking!

    Cutting the kernels off of a corn cob inside a Bundt pan.
    1. First, cut the corn kernels from the cob.
    Sautéing onion and garlic in a red-handled Dutch oven with a wooden spoon.
    1. Then, cook the onion and garlic in hot oil until tender.
    Pouring chicken broth into a red-handled Dutch oven filled with diced potatoes, corn, lima beans, and bbq sauce.
    1. Next, add the corn, lima beans, potatoes, barbecue sauce, and broth and bring to a boil.
    All the ingredients for Shortcut Brunswick Stew in a red-handled Dutch oven.
    1. Finally, add the pork, chicken, diced tomatoes, and smoked paprika. Simmer over low heat for 20 minutes or until the vegetables are tender.

    Hint: Use a Bundt pan for cutting the corn off the cob. Place the ear of corn in the center. The cavity of the pan will collect the corn kernels as you cut instead of bouncing around on the counter and onto the floor.

    Substitutions

    Need to make some adjustments to this recipe? Here are a few suggestions:

    • Fresh corn - If corn isn't in season, use frozen corn instead. 1 (12-ounce) package is the perfect amount.
    • Yukon Gold potatoes - I love the buttery texture of a Yukon Gold potato, but feel free to use another variety. Waxy potatoes are best so red potatoes are a good substitute.
    • Smoked paprika - I like to add smoked paprika to give another layer of smoky flavor. Feel free to use regular paprika if you prefer. If you want to add more smokiness, you can sauté some bacon along with the onion or add a dash or two of liquid smoke to the stew as it simmers.

    Variations

    Here are some more ways to make this recipe your own:

    • Spicy - Add some heat to this stew by stirring in a little cayenne pepper or crushed red pepper flakes. You can also serve with some Tabasco sauce or your favorite hot sauce on the side.
    • Super veggie - Add in some sliced okra or frozen cut green beans to pack this stew full of veggies.
    • Shrimp - This stew is really good with some peeled fresh shrimp added in toward the end.
    • Slow Cooker Brunswick Stew - This stew is an excellent candidate for the slow cooker. Dump everything in the cooker an cook on the low setting for 8 hours.

    Equipment

    This is the equipment you'll need to make this recipe:

    • chef's knife
    • dry measuring cup
    • liquid measuring cup
    • measuring spoons
    • Dutch oven

    Storage

    The flavor of this stew only improves over time so it's a great make-ahead meal. Store leftovers in the refrigerator in an airtight container for up to 3 days.

    This stew freezes really well. Freeze in a freezer-safe container for up to 6 months.

    Tasty Tip

    Some barbecue restaurants have smoked chicken as well as pulled pork. It makes an awesome option for the chopped cooked chicken. Rotisserie chicken is another great shortcut.

    Frequently asked questions

    What is the origin of Brunswick stew?

    This is very controversial. Some say that Brunswick, Georgia is where Brunswick stew originated. Others say Brunswick County, Virginia. I'm from Savannah, Georgia, which is a few counties away from Brunswick, Georgia, so of course, my vote is for the former.

    There's even a large iron pot in Brunswick, Georgia with a plaque on it stating that the first Brunswick stew was made in it in July of 1898. Honestly, at the end of the day, it doesn't matter to me where it was invented. I just know that this stew is delicious.

    Does Brunswick stew contain okra?

    It certainly can. Brunswick stew was a way to use up ingredients that folks had on hand.

    What meat was originally used in Brunswick stew?

    To elaborate on the previous question, using up ingredients people had on-hand often meant using the type of meat they could easily find. Rabbit and squirrel meat were not uncommon meats used in Brunswick stew.

    What potatoes are best in Brunswick stew?

    Waxy potatoes are the best potatoes to use in this stew. They hold their shape over time and don't turn into mush.

    Are baby limas and butter beans the same?

    Yep! I grew up calling lima beans butter beans so they go hand in hand.

    What kind of barbecue sauce should I use?

    I like to use a smoky and sweet barbecue sauce for this stew. The smokiness enhances the smoky flavor from the pulled pork and the sweetness, often from brown sugar or molasses, helps tame the acidity of the tomatoes.

    Related

    Looking for other recipes like this? Try these:

    • Metal surface topped with Roger Wood sausage Low Country Boil, two cans of beer, and metal containers of tartar sauce and cocktail sauce.
      Low Country Boil with Roger Wood Smoked Sausage
    • Metal Ovenex Starburst pan filled with Phillips Crab Cakes and a bowl of Cajun Tartar Sauce with lemon wedges and fresh herbs sprinkled on top.
      How to Make Crab Cakes with Cajun Tartar Sauce
    • Wooden tray topped with a light blue bowl of Cajun tartar sauce with hot sauce on top, a bottle of hot sauce on the side, as well as lemon wedges, parsley leaves, and a kitchen towel.
      Easy Homemade Cajun Tartar Sauce with Creole Mustard
    • Wooden bowl filled with creamy chicken macaroni salad with ceramic serving spoons, an orange checked cloth, two yellow glasses filled with ice water, and one pottery plate topped with a serving to the side.
      The Best Creamy Macaroni Pasta Salad with Chicken

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    These are more of my favorite recipes:

    • Light wooden bowl filled with Zoe's Kitchen Copycat Pasta Salad with a wooden salad set in the bowl, a blue cloth, two blue glasses, a bowl of fresh basil, and salt and pepper shakers on the side.
      Tomato, Basil, and Feta Pasta Salad (Zoe's Copycat)
    • Green bowl filled with Elote Pasta Salad with a small wooden bowl of Cotija cheese and a small white bowl of cilantro on the side plus a green checked napkin and wooden serving spoon.
      Zesty Elote (Mexican Street Corn) Pasta Salad
    • Cast iron skillet filled with hot Mexican street corn dip with cream cheese on a wooden board surrounded by a blue checked napkin and small white enamel appetizer plates.
      Hot Mexican Street Corn Dip with Cream Cheese
    • Red tray topped with a Strawberry Rum Rita, bowl of strawberries and limes and cocktail picks with a pitcher of extra margaritas and a red checked cloth to the side.
      Delicious Strawberry Rum Rita (Rum Margarita)

    🍽Get the recipe

    Two blue-rimmed white bowls of Shortcut Brunswick Stew with glasses of water, a red-topped salt and pepper shaker, blue cloth, and small wooden bowl of chopped parsley.

    Shortcut Brunswick Stew

    Discover this easy, best Brunswick stew recipe, packed with veggies, pulled pork barbecue, and chicken. Thanks to a couple of shortcuts, this hearty stew is ready in a flash. And, it makes enough to freeze and save for busy nights.
    5 from 10 votes
    Print Pin Rate
    Course: Main Course, Soup
    Cuisine: American
    Prep Time: 15 minutes minutes
    Cook Time: 30 minutes minutes
    Servings: 8

    Equipment

    • chef's knife
    • dry measuring cup
    • liquid measuring cup
    • measuring spoons
    • Dutch oven

    Ingredients

    • 2 ears corn, shucked and silks removed
    • 1 tablespoon vegetable oil
    • 1 medium-size yellow or sweet onion
    • 2 cloves garlic, minced
    • 1 pound Yukon Gold potatoes, cut into bite-size pieces
    • 1 (12-ounce) package frozen baby lima beans
    • 1 cup smoky barbecue sauce
    • 6 cups chicken broth
    • 1 pound pulled pork (from your favorite BBQ restaurant)
    • 2 cups chopped cooked chicken
    • 1 (28-ounce) can diced tomatoes, undrained
    • 1 teaspoon smoked paprika
    • Chopped fresh parsley, for garnish (optional)

    Instructions

    • Cut the corn from the cob. (I use a Bundt pan to help contain the corn as it's cut off the cob.) Set aside.
    • Heat the oil in a large Dutch oven or large stockpot over medium-high heat. Add the onion and garlic and cook until the onion is tender, about 5 minutes.
    • Stir in the corn, potatoes, lima beans, barbecue sauce, and chicken broth and bring to a boil.
    • Stir in the pulled pork, chicken, tomatoes, and paprika. Reduce the heat to low and simmer, uncovered, for about 20 minutes or until the vegetables are tender. Divide the stew between serving bowls and sprinkle with parsley, if desired.

    Recipe guidelines and test kitchen tips

    When developing and testing recipes, here are some key things that I do for more success in the kitchen:

    • Be sure to use dry measuring cups for things like flour, sugar, and mayonnaise and a liquid measuring cup for things like water, milk, and broth.
    • When measuring dry ingredients like flour and powdered sugar that can pack down, spoon the ingredient into a dry measuring cup and level with a knife as opposed to scooping the measuring cup into the ingredient.
    • I test and develop recipes using a standard electric oven and standard gas stovetop. Be aware that if you use an electric stovetop or convection oven, your bake times will be different.
    • When recipes call for kosher salt, I use Diamond Crystal kosher salt.

    Food safety

    Finally, don't forget to keep these food safety tips in mind when making this recipe.

    • Don't leave food sitting out at room temperature for extended periods.
    • Never leave cooking food unattended.
    • Always have good ventilation when using a gas stove.

    See more guidelines at USDA.gov.

    More Soups and Stews

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      Southern Chicken and Dumplings with Anne's Dumplings
    • Four blue handled crocks filled with Roy Choi French Onion Soup on a blue tile background with a white towel off to the side.
      The Best French Onion Soup (Inspired by Roy Choi)
    • White bowls of Marcella Hazan-inspired lentil soup on a terra cotta surface with a bowl of parsley and a bowl of grated Parmesan cheese.
      Marcella Hazan-Inspired Lentil Soup with Pancetta
    • Three cream colored bowls of copycat French's Chili-O Beef Chili with wooden bowls of sour cream and cheese and a small bowl of green onions.
      Beef Chili (with copycat French's Chili-O Seasoning)

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    Reader Interactions

    Comments

    1. Sue Kubecka says

      December 06, 2024 at 3:46 pm

      I've made Brunswick Stew several times but I aways used rice instead of potatoes as I found rice more indigenous to the South than potatoes

      Reply
      • AshleyFreeman says

        December 08, 2024 at 11:09 am

        Hi Sue! Thanks so much for this suggestion--I've never had rice in Brunswick stew before--I'll have to try it!

        Reply
    2. Jacqueline Debono says

      August 19, 2024 at 12:32 pm

      5 stars
      My first time making (and ating) Brunswick stew but it won't be the last. Although there are many ingredients it's actually easy to make and so hearty and filling!

      Reply
      • AshleyFreeman says

        August 21, 2024 at 2:10 pm

        I'm so glad you liked it! It's great with cornbread too!

        Reply
    3. Molly Kumar says

      August 19, 2024 at 6:17 am

      5 stars
      This is so delicious and hearty. I love the mix of veggies and spices here. So easy to make and nutritious. Saving to try soon.

      Reply
      • AshleyFreeman says

        August 21, 2024 at 2:10 pm

        Great! Can't wait to hear how you like it!

        Reply
    4. Juyali says

      August 18, 2024 at 8:08 pm

      5 stars
      I am a stew lover so this dish was right in my alley. The smoked paprika and barbecue sauce made this so tasty. Total comfort food win! And the best part, I had dinner on the table in less than one hour. My new weeknight hero! Thanks for anothe great recipe! 🙂

      Reply
      • AshleyFreeman says

        August 21, 2024 at 2:09 pm

        Yay! Thanks so much for your note, Juyali!

        Reply
    5. LaKita says

      August 18, 2024 at 5:36 pm

      5 stars
      I've never tried making Brunswick stew until now and this recipe made the process so easy! The stew was hearty, filling, and delicious. Just what I wanted on a Sunday evening. Will be making it again.

      Reply
      • AshleyFreeman says

        August 21, 2024 at 2:09 pm

        Hooray! So great to hear!

        Reply
    6. Tammy says

      August 18, 2024 at 3:07 pm

      5 stars
      What a comforting and delicious stew to welcome the incoming fall season with! This sounds absolutely divine and I love the ease of it being a one-pot wonder.

      Reply
      • AshleyFreeman says

        August 21, 2024 at 2:09 pm

        It's the best!

        Reply
    7. Veronika says

      August 17, 2024 at 10:33 pm

      5 stars
      Love simple one-pot meals like this stew! It was so comforting, filling, and flavorful!

      Reply
      • AshleyFreeman says

        August 21, 2024 at 2:09 pm

        Thanks Veronika!

        Reply
    8. Lisa says

      August 16, 2024 at 3:13 pm

      5 stars
      I am all about the shortcuts! I love a good easy dinner that can also be served to company!

      Reply
      • AshleyFreeman says

        August 21, 2024 at 2:09 pm

        Lisa, me too!

        Reply
    9. Lauren says

      August 16, 2024 at 2:25 pm

      5 stars
      I've been making soups the last two weeks to freeze for winter lunches or dinners. This stew turned out fabulous and I was happy to see it freezes well too!

      Reply
      • AshleyFreeman says

        August 21, 2024 at 2:08 pm

        Yes! We had some from the freezer last night when I didn't feel like cooking.

        Reply
    10. Leslie says

      August 16, 2024 at 8:23 am

      5 stars
      I feel like I have been missing out my entire life..this is literally so amazing and flavorful!! Such a satisfying stew!

      Reply
      • AshleyFreeman says

        August 21, 2024 at 2:08 pm

        Yay! I'm so happy to hear you say that! Glad you enjoyed!

        Reply
    11. Mikayla says

      August 14, 2024 at 6:02 pm

      5 stars
      Though the ingredient list is a bit long, it was worth every minute spent preparing the stew, everyone really like it.

      Reply
      • AshleyFreeman says

        August 16, 2024 at 7:33 am

        Yes---lots of yummy convenience products to make the perfect dump and stir soup!

        Reply
    5 from 10 votes

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    Photo of Ashley Strickland Freeman in a kitchen.

    Hi, I'm Ashley, "your best friend in the kitchen." I'm a food stylist, culinary producer, editor, travel junkie, and author of The Duke's Mayonnaise Cookbook from Charleston, SC. Thanks for stopping by Little Black Skillet!

    More about me →

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