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!
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.
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.
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Ingredients
Before we get started, let's gather the ingredients we need for my version of 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!
- First, cut the corn kernels from the cob.
- Then, cook the onion and garlic in hot oil until tender.
- Next, add the corn, lima beans, potatoes, barbecue sauce, and broth and bring to a boil.
- 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
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.
It certainly can. Brunswick stew was a way to use up ingredients that folks had on hand.
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.
Waxy potatoes are the best potatoes to use in this stew. They hold their shape over time and don't turn into mush.
Yep! I grew up calling lima beans butter beans so they go hand in hand.
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
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🍽Get the recipe
Shortcut Brunswick Stew
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.
Mike Janech says
This is a great dish and it's simple and quick. Super tasty and easy to modify to taste. Gonna add this to my dinner rotation.
AshleyFreeman says
Yay! Thanks Mike--it's a favorite in our house, and freezes beautifully! Will be great with your pulled pork 😉
Sue Kubecka says
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
AshleyFreeman says
Hi Sue! Thanks so much for this suggestion--I've never had rice in Brunswick stew before--I'll have to try it!