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 | ©addapinch.com

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 | ©addapinch.com

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 | ©addapinch.com

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!

Brunswick Stew Recipe

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.
4.94 from 16 votes

Review Recipe

Print Recipe

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 12
Author: Robyn Stone | Add a Pinch

Ingredients

  • 3 cups shredded chicken
  • 3 cups pulled pork from pork roast recipe
  • 3 cups shredded beef
  • 2 cups beef stock or broth
  • 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
  • 1/4 cup ketchup
  • 3 tablespoons brown sugar
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons Stone House Seasoning
  • 1/4 teaspoon cayenne pepper

Instructions

  • 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.
  • Simmer over medium-low heat until thoroughly heated and all flavors have had time to combine, about 30 minutes.
  • Serve warm.
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Brunswick Stew Recipe | ©addapinch.com

Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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69 Comments Leave a comment or review

  1. 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)?

    1. Depend on how thick you prefer it. If your family is heavy meat eaters go all in with more meat, but at least 1 cup of each is average. I also put potatoes in mine. You can also use ground beef instead of shredded. The key is smoky pork and if possible smoked chicken. I usually stop by my local barbecue place and get a pound of each already shredded and seasoned.

      The fun thing about this Southern comfort stew is basically it’s your way of getting rid of leftovers, so be creative add what you want to the pot. The key is smokey meat, barbecue sauce, Worcester sauce and brown sugar (Lot of time already in the barbecue sauce, if ever too sweet, used a little vinegar to balance it).

      I pair my stew up with hush-puppies. Bake a vanilla pound cake and top slices with strawberries and whipped cream.

  2. 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.

  3. I made this last week and loved it. I did leave out the Lima beans and next time I will leave out the brown sugar. Thanks for the recipe!

  4. I stumbled on to the fact that adding V-8 Juice is Da Bomb! I needed to add liquid and didn’t have more broth, and didn’t want to dilute it with water. V-8 Juice to the rescue, and it ended up being the perfect background note it was missing. It was perfect.

    And yes, only use Butter Beans. They are not the same as Lima Beans in my book, simply two cousins from opposite sides of the planet.

  5. Awesome recipe!  I’ve made it many times and take liberty with portions of beef/pork/chicken. Like all good cooks, I make the recipe my own by adding my favorite bbq sauces.  This recipe is my go to for Brunswick Stew for my family and friends. I always get asked, when am I making my stew?!

  6. This is a great recipe. I never made Brunswick before. After my favorite restaurants changed their recipes and started making Brunswick like baby food. I had to try to made my own. This was one of the recipes I came across. I made it for my family, then for a pot luck at work. Everyone raves about it.
    Friends and family want me to make it all the time.

    1. The main object to Bwk Stew is to clean out the left over veges and meats. Seasoning toward BBQ is the intended direction to go, whether sweet or not sweet. Smoked meat usually works best for me, but it’s your choice that makes this recipe so good! Your recipe works really good! Thanks.

  7. This is actually a really great recipe. I grew up in Georgia and have seen many good, and a few bad versions of Brunswick stew. I’ve made this recipe many times using leftover whatever I smoked the weekend before and it always comes out good. So, I say don’t get hung up on exact portions of specific meats. I’ve done nearly all pork versions, mixes of pork and beef, mixes of pork, beef and chicken and never been disappointed.

    I will also suggest to just buy all can ingredients and not try to get too fancy. It will come out better-trust me. I just use canned Publix sliced potatoes, cream corn, limas, etc.

    Enjoy!

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