Brunswick Stew Recipe

Brunswick Stew is an iconic dish here in the south. One that you just don’t want to mess up when you make it. Folks know good Brunswick Stew when they see it and there’s no messing around with something like that.


Brunswick Stew Recipe | ©

Of course, I make my Brunswick Stew using a couple of different cooking methods. The one I use the most is to use leftover shredded beef, shredded chicken or pulled pork from leftover pork roast that I’ve cooked earlier in the week. By using all of those ingredients, I can generally have Brunswick Stew cooked and ready in hardly anytime at all – just in time for the big game or whatever else we have going on.

The other method I use fairly often is in my slow cooker. For that, I cook all of the meat and other ingredients in the slow cooker so I like to cook it low and slow. I’ll have to share those measurements and cooking times with you another time. I’ve made it so often, but never actually wrote down the exact steps in making it that way so I need to make a big batch of slow cooker Brunswick Stew just for you guys so that I can test it. You know, there’s never a bad reason to make Brunswick Stew but that might just be about the best reason I’ve had!

Brunswick Stew Recipe | ©

You can serve your Brunswick Stew alongside more pulled pork from the pork roast or even along with chicken you’ve roasted, or you know, it works perfectly well just right by itself. However, if you’ve ever been to a church or high school fundraiser in my neck of the woods, you know that menu is generally: Pulled Pork, Texas Toast, Slaw, Brunswick Stew, and then a big slice of Pound Cake. I generally like it when I can finagle a slice of Lemon Pound Cake to be exact. It just seems to balance out all of the other goodness on my plate! Heh!

Brunswick Stew Recipe | ©

So, why not plan your very own little social using that menu. I might just take that idea and run with it myself. It sounds like a good one to me.

Here’s my family’s favorite recipe for Brunswick Stew. It is sure to become one of your favorites, too!

4.9 from 8 reviews
Brunswick Stew Recipe
Prep time
Cook time
Total time
Brunswick Stew is a classic, iconic stew recipe. Get this family favorite Brunswick Stew recipe that is sure to become this hit of every gathering you serve it.
Serves: 12
  • 3 cups shredded chicken
  • 3 cups pulled pork from pork roast recipe
  • 3 cups shredded beef
  • 2 cups beef stock
  • 1 medium onion, diced
  • 5 medium red potatoes, diced
  • 1 (15-ounce) can Lima beans
  • 4 cups cream style white corn
  • 1 (24-ounce) can diced tomatoes
  • ¼ cup ketchup
  • 3 tablespoons brown sugar
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Montreal Steak Seasoning
  • ¼ teaspoon cayenne pepper
  1. Add shredded chicken, pulled pork, and shredded beef - or mixture thereof - to a large, heavy-bottomed stew pot over medium-low heat. Add beef stock, onion, potatoes, beans, corn, diced tomatoes, ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, steak seasoning and cayenne pepper to the meats.
  2. Simmer over medium-low heat until thoroughly heated and all flavors have had time to combine, about 30 minutes.
  3. Serve warm.


Brunswick Stew Recipe | ©


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  1. 55

    Gail says

    I have been making what I call CAMP STEW for years…. took time to perfect the recipe. Cast iron pot a MUST HAVE lemons halves and meat must be smoked in a smoker….. best way to use left over smoked meats… perfect for freezing.

  2. 56

    Kim says

    Is there supposed to be 3 cups total meat or 3 cups of each kind of meat (3 of chicken, 3 of beef, and 3 of pork)?

  3. 57

    Jay Martino says

    Our local BBQ joint serves this. It has the flavor of their house made BBQ sauce. I added 3 cups of Sweet Baby Ray’s BBQ sauce to this and loved it. Next time I may even add a little liquid smoke to give it a smokey flavor. Great recipe!

  4. 59

    Todd Johnson says

    there is only one way to make Brunswick stew, that is to get the Bear Grass Fire Department make it, then go buy you a gallon or two. Only dish I need to wash is my spoon.

  5. 60


    I’m definitely going to try this out. Sounds like a recipe my family would love. Do you just use lima beans? Have you ever used any other variety?

  6. 62

    Jeff says

    I’ve been looking for a good Brunswick Stew recipe that was also easy to prepare. I would love to get your slow cooker version. I didn’t see it on your site. Did I overlook it?

  7. 63

    Gail Sabato says

    I am wondering if I should drain the butter beans? Also, could I use regular can corn in lieu of cream style? We don’t like the cream style corn. I think I should drain the corn too. Do I have to include beef or could I just use chicken and pork butt.

  8. 65

    Barbara Marona says

    I am from Alabama and years ago the school I went to had a barbecue every year . The men would stay up all night cooking barbecue and making pots of brunswick stew. It was so good but I have yet been able to find a match for the recipe.

  9. 66

    Eugenia says

    Did you ever get around to sharing the recipe for using the slow cooker, if you don’t already have those meats on hand? Wasn’t sure if I missed it… :)

  10. 67

    Susie says

    I’ve been making Brunswick Stew for years and have never added any brown sugar. I use pork, beef and chicken all cooked and boned. Add canned tomatoes, lima beans, green beans, white corn, onion, potatoes and a little salt and a heaping tablespoon of peppercorns. The peppercorns soften when cooked. My family loves them – kind of a robust bite! It freezes good as I make a huge amount and eat it for several months.

  11. 69

    Ed says

    Never had beef in Brunswick Stew.
    Being a native Virginian the original from Brunswick County,Virginia (not Brunswick Georgia)
    Had squirrel and rabbit. But always pork, chicken and butter beans.

  12. 72

    Bill Harper says

    I never put limas or potatoes in my B stew . Only maters and creamed corn. Ketchup , mustard, pork , beef and chicken . Add lemon juice to taste and have at it with toasted burger buns with garlic. Yummmy

  13. 73

    Cindi Parsons says

    True Brunswick Stew has deer meat in it rather than beef. My recipe calls for garden(English) peas rather than lima beans. Also, I add bay leaves and okra.

  14. 76

    steve says

    This looks great. Is there any way to convert this recipe to 20 gallons. Going to make this for a Halloween gathering. If anyway possible I would surely appreciate it.

  15. 77

    Debbie Forsythe says

    I am looking forward to trying this! The recipe says white corn, yet the corn in the picture looks yellow. Does it matter and which is your preference? Thanks so much for a great site!! :)

  16. 78

    Lisa Fielding says

    I am making this tonight, but need a little help. I don’t know if I measured the brown sugar wrong or what I did, but it tastes very sweet. Any suggestions to counter the sweetness? I also used chicken broth instead of beef due to my husband’s allergies. Thanks for a great recipe.

    • 79

      Trudy McCormick says

      Vinegar or lemon juice will take care of the sweetness, a little at a time, be sure to taste it so you’ll know, if it what you want it to taste like.

  17. 80

    Megan says

    Just found your site when searching for a recipe like this. This stew looks fantastic! Cannot wait to try it this weekend :)

  18. 81

    Debbie says

    I made the recipe for balsamic pork loin one night and three days later made this amazing Brunswick stew. Wow! It was delicious. I have had a lot of Brunswick stew from restaurants but have never tried it myself. Now this will be one of my favorite go to meals in the winter. Delicious!!!!!!

  19. 82

    Becky says

    This was very good! I used all leftover pulled pork BBQ that I had in the freezer, and of course I couldn’t make it without the Lima Beans, and had no complaints from any of the kids or adults! It was so good and flavorful. The one thing I didn’t have was the Montreal Steak Seasoning, but it was still very good. Thanks for Posting it!

  20. 83

    Pat says

    We absolutely loved this!!! I made about 1/2 a batch using all the meat from one rotisserie chicken, no beef, no pork. I used 1 cup of frozen baby lima beans and 1 cup of frozen okra. I sautéed the onion & 2 stalks of chopped celery in 1 T of EVOO, then just dumped everything in–which was really kind of fun! I also added 2 dried bay leaves and 1/2 tsp dried thyme. I meant to try the lemon at the end that Cherryb suggested, but forgot. Oh well, I’m making a FULL batch next week, I’ll try it then!!

  21. 84

    Jen says

    I use a very similiar recipe to this one. I learned about Brunswick stew in Alabama. We use okra and Lima in ours. I’ve not tried it with ketchup. I use a small can of tomato paste. I don’t use the vinegar either. Super yummy, either way.

  22. 85

    Janet says

    That is a lot of meat – My big meat eater son just moved out and now only 2 “OLDIES” left. I’ll make some adjustments and freeze part of it.
    PS – Sorry you midwestern & Easterners – it is 70 here in AZ

  23. 87


    I’ve never had Brunswick Stew. In fact, even though I’d heard of it, I didn’t know what it was. It looks hearty and perfect for a cold, winter night!

  24. 88

    Jan J. says

    I haven’t had this in ages and now I can make it! Such an easy recipe and it looks so good! I am going to use navy beans for the lima beans. Num-num, thank you!

  25. 90

    Audrey says

    I live in the Appalachian mountains and going down in the 30’s tonight I thought this would be the perfect dish for dinner tonight,well…… was a winner! Husband and I both loved it..will put this one in the recipe box!!!!

  26. 91

    Cherryb says

    So very proud of you! I read your recipe and was holding my breath, no liquid smoke. Thank you for that. My mother always used a specific brand of corn, Pride of Illinois. We also add the juice from 1 lemon. It gives it that little “smack your lips” punch of flavor.

    • 92

      Pat says

      I just made a tweaked version of this Brunswick Stew. YUMMY!!! I meant to try the lemon that you suggested, but forgot. Oh well, the recipe was a hit and is in next week’s plan–I’ll try it then! Did you add the lemon juice at the beginning, or just a spritz before serving?

    • 93

      Tammey says

      I add lemon juice to all my soups. It’s good to know others do too. It just heightens and brings out the flavors!

  27. 94


    Goodness gracious! I could have a bowl for breakfast right now! Your bowl of stew looks scrumptious and the recipe is very similar to our family’s recipe too. We don’t use butter beans or potatoes but sometimes we add 1 can of Le Sueur peas.

  28. 95



    Oh my word. I cannot stop salivating over here! Just pinned this for dinner next week! I remember the first time I ever tried it, a girlfriend made it for me and was flabbergasted that I’d never had Brunswick stew!

  29. 102

    dc says

    Looks yummy, but I’m going to have to make non-Brunswick stew….lima beans…no can do!!! lol it was a childhood related incident!

      • 104


        if you don’t like lima beans try butter beans 300% better , and when it comes to the onions add I pack panicle onions with tops. and you can add 1 – 12oz bottle of beer just for the flavor = if you don’t like the beer flavor try 2 cups white wine.

    • 105

      Michelle says

      I’m with you! No one in my family likes lima beans. I would leave them out also. I’m thinking maybe I’d substitute in some green beans in bit size pieces. I know this would detract from the authenticity of the Brunswick Stew, but would add some color to make it more visually appealing, and also more vitamins and fiber.

    • 106

      Marianne says

      I used to not eat lima beans or brussel sprouts because my Mom cooked the heck out of them! Aweful! I do like them now in soups, etc.


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