Easy Brunswick Stew Recipe

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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 in a blue bowl.

Traditional 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.


Pulled Pork Adds Smoky Flavor

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.

Stew in a bowl and loaf of beer bread.


Other Ingredients

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.


Recipe Tips

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. ๐Ÿ™‚

This recipe goes great with Jalapeno Beer Bread.

Like to cook in your crock pot? Try this Slow Cooker Brunswick Stew.

Easy Brunswick Stew in a blue bowl.


Easy Brunswick Stew in a blue bowl.

Easy Brunswick Stew

Course: Soup
Cuisine: Southern
Keyword: pulled pork
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 8
Calories: 318kcal
Author: Christin Mahrlig
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.
Print Recipe


  • 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


  • Melt butter in a Dutch oven over medium heat. Add onion and garlic and cook 5 minutes.
  • Add lima beans and cook 2 minutes.
  • Add diced tomatoes, tomato sauce, BBQ sauce, and chicken broth. Simmer 15 minutes.
  • Add corn, seasonings and meats and simmer 5 more minutes.


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.


Calories: 318kcal

Originally published Nov 18, 2014.

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

67 thoughts on “Easy Brunswick Stew Recipe

  1. I love this recipe! Has anyone calculated WW points for it? I just started the blue plan and am trying to be good. ๐Ÿ™‚

  2. My wife cooks 4 or 5 thick porkchops and the same number of carrots, sliced, in chicken stock in a covered skillet. After an hour or so this goes in the crockpot with all the chicken and frozen veggies for 3 hrs. This makes the pork So Tender! Needs only salt and pepper.

  3. we too always made ours in a huge black iron pot over an open fire … took us probably 6-8 hours to cook it in the iron pot constantly stirring with a boat paddle that was used only for making our stew .. lots of splitting firewood .. it all started with 30# of chicken ( legs and thighs ) , 20# of pulled pork, and 10# of beef roast all meat was cooked and cleaned and rough chopped before adding to the pot … then pretty much the same stuff you add .. when it needed liquid we used the broth from the cooked meats thin it down abit .. but no BBQ sauce but I do remember at least a 1 gal can of ketchup and may have been 2 .. it’s been a long time ..

    1. This was my introduction to Brunswick Stew with my in-laws along with cooking a whole pig over night,drinkin whiskey..(couldnt keep up with that park.Loved it ever since and lookin forward to introducing my So Cal friends to this treat, Condo cook

  4. I have a (probably stupid) question. Do you put the lima beans and corn in the pot frozen or do you cook them first? The frozen corn I’m not so worried about, but I’m wondering if the cooking time is long enough to cook the lima beans thoroughly.

  5. Question – is the pulled pork cooked when you start the stew or do you put a raw pork roast and cook it? Sorry – never made this and want to.

    1. It’s cooked pulled pork. You can buy some from a restaurant if you have a bbq restaurant near you, you can make your own, or you can look for some either in the deli at your grocery store or in the refrigerated section they usually have some packaged pulled pork (It’s not the best but does pretty well in a recipe like this with lots of other ingredients.)

  6. This was absolutely delicious! Perfect and so easy. I made it the day ahead and used rotisseri chickens and a pulled pork from the grocery store and of course, Bone Suckin” Sauce. I made a double recipe for my book club and will freeze the leftovers. But having some tonight again because it was just so good. Thank you

  7. I have a ton of leftover spiral sliced ham from New Yearโ€™s (not glazed). Do you think I could cut it into strips and use it in this recipe, or go buy some pulled pork?

    1. If you use ham for this stew, let us know how it turns out! I made my family omelettes with ours! You can always try a casserole or 12 bean soup. I made Dr Pepper bbq with my instpot and want to use the meat for night 2!
      Good luck ๐Ÿ€

  8. Certainly going to try this, but I’m more in the cider-vinegar based sauce camp in NC so I will try the sauce I make for my pulled pork.

  9. I have very little and I am craving brunswick stew bought ready to have old man to go kill a squirrel.I do have chicken and lunch meat and tomatoes

  10. 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!

  11. 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.

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

  13. 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.

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

  15. 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

  16. 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

  17. 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.

  18. 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.

  19. 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!

  20. 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.

  21. 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.

  22. 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 jalapeรฑo corn bread on the side. I just love your photos, lighting and composition! Just shared!

  23. Looks great Christin, I have heard of Brunswick stew but never ate it. Love the lima beans and corn, squirrel whoa. That wouldn’t happen in my kitchen either.

  24. 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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