Easy Brunswick Stew Recipe

Easy Brunswick Stew is a thick and hearty mix of pulled pork, chicken (or turkey), vegetables, seasonings, tomato sauce, and BBQ sauce. It has an ingredient list that is a little on the long side, but it’s really just a dump and heat recipe that doesn’t take long at all.

Easy Brunswick Stew

 

Traditional southern home-cooked Brunswick Stew typically contains squirrel. That’s not happening in my kitchen. This Brunswick Stew is more like the type you’ll see at BBQ restaurants.

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Easy Brunswick Stew with pulled pork and chicken.

It contains a combination of pulled pork and chicken. Turkey would also be good if you have leftover Thanksgiving turkey. I think it is the pulled pork that really makes the stew taste so good and I get mine at my favorite local bbq restaurant. If you like to smoke your own or you have leftover crock pot pulled pork, just use that.

Easy Brunswick Stew with pulled pork and chicken.

Brunswick Stew almost always contains corn and lima beans, and sometimes potatoes. I left potatoes out because I wanted to keep this recipe as easy as quick as possible. If you have leftover potatoes, go ahead and throw them in. I’ve even seen Brunswick Stew recipes that have mashed potatoes mixed in. Then you could really use up your Thanksgiving leftovers.

I add quite a bit of BBQ sauce to my Brunswick Stew, but that’s my personal taste. Tone it back and maybe add more tomato sauce if you don’t want the flavor of BBQ sauce to be front and center. I had someone comment on my BBQ Spaghetti Casserole , “This tasted God awful. All I could taste was the BBQ sauce. Gross!” So be forewarned. I think BBQ sauce tastes really good.

Bone Suckin Sauce

I use a tomato based sauce that’s a little on the sweet side called Bone Suckin BBQ Sauce which is North Carolina made. If you want your stew to have more tang, choose more of a vinegar based sauce.

Easy Brunswick Stew with pulled pork and chicken.

I like Brunswick Stew to be extra thick. You can thin it some with extra chicken broth or tomato sauce.

Leftovers are great over a baked potato. 🙂

Easy Brunswick Stew with pulled pork and chicken.

4.31 from 13 votes
Easy Brunswick Stew
Easy Brunswick Stew
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

Easy Brunswick Stew is a thick and hearty mix of pulled pork, chicken (or turkey), vegetables, seasonings, tomato sauce, and BBQ sauce. It has an ingredient list that is a little on the long side, but it's really just a dump and heat recipe that doesn't take long at all.

Course: Soup
Cuisine: Southern
Servings: 8
Calories: 318 kcal
Author: Christin Mahrlig
Ingredients
  • 4 tablespoons butter
  • 1 medium onion, diced
  • 1 clove garlic, minced
  • 1 1/2 cups frozen lima beans
  • 1 (14 1/2-ounce) can diced tomatoes
  • 1 (8-ounce) can tomato sauce
  • 3/4 cup BBQ Sauce
  • 1 1/2 to 2 cups chicken broth
  • 1 1/2 cups frozen corn
  • 1/2 teaspoon tabasco sauce
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried thyme
  • 1 1/2 cups diced cooked chicken or turkey
  • 1 pound pulled pork
Instructions
  1. Melt butter in a Dutch oven over medium heat. Add onion and garlic and cook 5 minutes.
  2. Add lima beans and cook 2 minutes.
  3. Add diced tomatoes, tomato sauce, BBQ sauce, and chicken broth. Simmer 15 minutes.
  4. Add corn, seasonings and meats and simmer 5 more minutes.
Recipe Notes

Note: I use Bone Suckin BBQ Sauce for this recipe. It is a fairly thin sauce and the flavor is not as strong as some sauces. If you use a different BBQ sauce you may want to start with about half the amount of BBQ sauce the recipe calls for. You can always add more.

Nutrition Facts
Easy Brunswick Stew
Amount Per Serving
Calories 318
* Percent Daily Values are based on a 2000 calorie diet.

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Buttermilk Cornbread Muffins

Disclosure: Spicy Southern Kitchen is an amazon.com affiliate.

46 thoughts on “Easy Brunswick Stew Recipe

  1. I grew up in south Alabama, and Brunswick stew was a staple at family gatherings. The more varieties of meat the better, but it always had to have pork and chicken. I have eaten it with squirrel, rabbit, and quail. I had your version at my sister in laws the other day, and it is delicious!

  2. I’ve been reading on this for a few minutes now and the recipe is spot-on. However, I’m surprised that I have not seen yet mentioned putting in about a tablespoon of smoke flavoring. Comes in a bottle. This really adds a nice little down-home kick of flavor to Brunswick stew.

  3. A Rotisserie chicken works wonderful just pull it apart with a fork like you do barbecue and it’s great I use it for mini mini dishes so much easier than cooking around chicken and the added flavor just makes it wonderful

  4. I made this tonight and stuck pretty closely to the recipe. The only major change I made was to add 1 diced potato that I boiled in water until it was mostly done. Also, I put everything in the crock pot and simmered on low for about 3 hours. It was REALLY good. My wife and daughter both ate it, even after protesting the lima beans.

  5. Been looking for a recipe like yours! Can’t wait to get it on the stove! Thanks, Christin! Going to try your cornbread, too!

  6. I am from the south and make Brunswick stew occasionally, the meat combo I always use is chicken and pork , I put meats in crockpot prior to starting up my stew , cook until it falls apart , the white shoepeg corn and Lima beans and tomatoes are a must , onions and potatoes, after everything is cooked til tender and well seasoned a lil trick to make it thick is stir in instant mashed potatoes,works well every time, crushed red pepper flakes for heat

  7. Lived in Atlanta several years, got hooked on The Old Hickory House version. Someone tried to copy it, not even close…will try your receipe …sounds good.

      1. Squirrel? Lol but really left over SMOKED pulled pork or beef brisket is awesome. I also use a eastern NC vinegar base sauce., love the twang it give the stew. The main Idea is to use left over me to create a delicious one pot wonder.

        1. I have made it with squirrel and it is great. Just have to cook squirrels ahead and pull the meat from the bones. A little time consuming but good.

          Trying this recipe tonight with pork, not squirrel.

    1. I buy a package of pork neck bones and boil them with my chicken. When they are done & cooled off, I pull the meat from both the neck bones and the chicken. Have always preferred this combination over any other. No bbq sauce or ketchup. Just tomatoes, potatoes, onions, baby butter beans, corn, okra and what other combination of spices that you like.

    2. That sounds delicious..thanks for the suggestion! Sorry it took me so long to respond, but I lost this recipe a while back and just a few minutes ago found it again! lol

  8. I’m a retired Boat Captain worked in the Gulf of Mexico. Had a work gang of 6 plus “visitors” that came when they heard we were frying fish or cooking stew, SO,,, from time to time, I would cook a big pot of Brunswick stew. I’ve temporarily lost my recipe but I alway put vinegar in it just to get that certain taste and I always used white Shoe Peg corn. Everybody loved it.

  9. I’m a retired Boat Captain worked in the Gulf of Mexico. Had a work gang of 6 plus “visitors” that came when they heard we were frying fish or cooking stew, SO,,, from time to time, I would cook a big pot of Brunswick stew. I’ve temporarily lost my recipe but I alway put vinegar in it just to get that certain taste and I always used white Shoe Peg corn. Everybody loved it.

  10. Made this today when I heard Hurricane Matthew was going thru Brunswick GA. We live in Southwest Florida and it sounded like a good dish to get us thru the windy blustery evening! Easy and delicious!

  11. My husband absolutely loves Brunswick stew, we eat it at local BBQ rest, both are diff. Now I’ve always just used chicken, tomatoes, potatoes and corn. But am not against trying it with squirrel. I fried 2 squirrels last fall and made gravy and biscuits , first time I’ve cooked it in years, it was delish, waiting for hubs to get us some more when the weather cools.

  12. I came across this recipe on pinterest and felt the need to comment…the squirrel comment had me laughing, but squirrel is not used now a days. that is a VERy old version of the stew. I was born and breed in the south and growing up my Daddy fixed Brunswick Stew like most people drink water, we had it almost every week!! I was so tired of it! Traditional Brunswick Stew always has Chicken in it, no Turkey, no pork and absolutely no BBQ sauce! It’s chicken that is cooked until it falls off the bone, tomatoes, potatoes, onions, lima beans and corn, salt and pepper and that is all. It is cooked in a big black cast iron stew pot and normally cooks for hours. It was always an overnighter when i was growing up, and the pot was so big it feed around 100 people!

    1. Actually, “traditional” Brunswick Stew is made all kinds of ways and with various meats depending on the area and even the family making it. Most BBQ places here in Georgia serve Brunswick Stew from a family recipe and they’re all kind of different. There’s no one real way to make it, but once you’ve had a few, you know when you’re eating it and when you’re not!

      Same goes for Pimento Cheese. Lots of variations on a basic concept.

      1. Yes sass! That’s right. I had an aunt who would make it after we killed a hog. It was so good. I have never found that good taste since.

    2. That is how I remember it was cooked also. We had it every year for family reunions. They stirred it with long sticks.

  13. Christin, this stew is gorgeous!!! I am in need of some easy dishes as life has just been so busy lately. I know my boys would love this would several slices of your jalapeño corn bread on the side. I just love your photos, lighting and composition! Just shared!

  14. Some of the guys I work with swear that the Brunswick stew they get from a restaurant close by is the best they have ever had – but, Christin, yours looks and sounds so much better! Loving the lima beans and corn and thyme! Deeelicious!

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