Brunswick Stew

Brunswick Stew is the kind of dish that stops you in your tracks the moment you lift the lid. That deep, smoky aroma — a blend of slow-cooked meat, sweet corn, and tangy tomato — is pure Southern magic.

This stew has roots going back centuries, and one bite tells you exactly why it has lasted so long. It’s hearty, deeply flavored, and absolutely loaded with good things.

Why You’ll Love This Brunswick Stew

This is serious comfort food, and it doesn’t apologize for it. Every spoonful is thick, rich, and packed with tender shredded chicken, pulled pork, sweet corn, and buttery lima beans swimming in a smoky tomato-BBQ broth.

It’s the kind of meal that tastes even better the next day, making it perfect for meal prep or feeding a crowd. Once you make it from scratch, you’ll never go back to the canned version.

Ingredients

Here’s everything you need to make a big, beautiful pot of Brunswick Stew:

• 2 lbs bone-in chicken thighs
• 1 lb pulled pork (smoked or slow-cooked)
• 1 can (28 oz) crushed tomatoes
• 1 can (15 oz) diced tomatoes
• 1 cup BBQ sauce (your favorite brand)
• 2 cups frozen corn kernels
• 2 cups frozen lima beans
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 cups chicken broth
• 2 tablespoons Worcestershire sauce
• 1 tablespoon brown sugar
• 1 teaspoon smoked paprika
• 1 teaspoon black pepper
• Salt to taste
• 2 tablespoons butter

How to Make Brunswick Stew

Start by cooking your chicken. Place the bone-in thighs in a large Dutch oven with the chicken broth and simmer over medium heat for about 25 minutes, until fully cooked and tender. Remove the chicken, let it cool slightly, then shred the meat and discard the bones. Reserve the cooking liquid.

In the same Dutch oven, melt butter over medium heat and saute the onion for 5-6 minutes until softened. Add the garlic and cook for another minute until fragrant.

Add the crushed tomatoes, diced tomatoes, BBQ sauce, Worcestershire sauce, brown sugar, and smoked paprika. Stir everything together and pour in the reserved chicken broth. Bring to a gentle simmer.

Stir in the shredded chicken, pulled pork, corn, and lima beans. Reduce heat to low, cover partially, and let the stew simmer for at least 45 minutes to 1 hour, stirring occasionally. The longer it cooks, the better it gets. Season with salt and pepper to taste before serving.

Tips for the Best Brunswick Stew

Use smoked pulled pork if you can find it — that smoky depth is what makes this stew truly special. Leftover BBQ pulled pork works absolutely perfectly here.

Don’t rush the simmer time. Brunswick Stew rewards patience. A long, slow cook lets all the flavors meld together into something that tastes like it’s been cooking all day — because it has.

Adjust the BBQ sauce to your taste. If you like it tangier, add more. If you like it sweeter, a little extra brown sugar does the trick. This stew is highly customizable and forgiving.

What to Serve with Brunswick Stew

Cornbread is non-negotiable. A thick wedge of buttery cornbread dunked into that smoky, tomato-rich broth is one of life’s greatest pleasures. You can also serve it alongside coleslaw or over a scoop of white rice.

For a full Southern spread, pair it with hush puppies, pickled vegetables, or a simple green salad. Brunswick Stew is also incredible at a backyard BBQ served alongside smoked meats and potato salad.

Storage and Reheating

Brunswick Stew stores beautifully. Let it cool completely, then transfer to airtight containers. It keeps in the refrigerator for up to 5 days, and the flavor genuinely improves overnight as everything continues to meld.

To freeze, portion into freezer-safe containers or zip-lock bags and freeze for up to 3 months. Reheat on the stovetop over medium-low heat, adding a splash of broth or water if needed to loosen it up.

Print Pin

4.80 from 6 votes

Brunswick Stew

Prep Time 15 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 8 servings

Ingredients

• 2 lbs bone-in chicken thighs or rotisserie chicken
• 1 lb pulled pork cooked
• 1 can crushed tomatoes 28 oz
• 1 can diced tomatoes 14 oz
• 1.5 cups frozen corn kernels
• 1.5 cups frozen lima beans
• 1 cup BBQ sauce your favorite
• 2 cups chicken broth
• 1 medium yellow onion diced
• 3 cloves garlic minced
• 2 tbsp Worcestershire sauce
• 1 tbsp brown sugar
• 1 tsp smoked paprika
• 1 tsp salt or to taste
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper optional

Instructions

• If using raw chicken, place chicken thighs in a large pot with chicken broth. Bring to a boil, then reduce heat and simmer for 25-30 minutes until cooked through. Remove chicken, shred the meat, and discard bones. Reserve the broth.
• In the same large pot or Dutch oven over medium heat, sauté the diced onion for 5 minutes until softened. Add the minced garlic and cook another minute until fragrant.
• Add the crushed tomatoes, diced tomatoes, reserved chicken broth (or 2 cups fresh broth), BBQ sauce, Worcestershire sauce, brown sugar, smoked paprika, salt, pepper, and cayenne. Stir to combine.
• Add the shredded chicken, pulled pork, corn, and lima beans. Stir everything together and bring to a simmer.
• Reduce heat to low and simmer uncovered for 45-60 minutes, stirring occasionally, until the stew has thickened and the flavors have melded. Taste and adjust seasoning. Serve hot with cornbread.

Final Thoughts

Brunswick Stew is one of those recipes that feels like a warm hug in a bowl. It’s deeply Southern, deeply satisfying, and the kind of meal that brings people together around the table.

Whether you’re making it for a weeknight dinner, a potluck, or a big backyard gathering, this stew is guaranteed to impress. Make a big pot, invite some people over, and let the good times roll.