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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!

4.94 from 16 votes

Brunswick Stew Recipe

Soup & Salad 40 mins

Prep Time 10 mins
Cook Time 30 mins
Servings 12
Course Main Course
Cuisine American
Author Robyn Stone | Add a Pinch
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.


  • 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


  • 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, Stone House 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.

Nutritional Information

Calories: 451kcal | Carbohydrates: 42g | Protein: 30g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 974mg | Potassium: 881mg | Fiber: 3g | Sugar: 17g | Vitamin A: 290IU | Vitamin C: 13mg | Calcium: 66mg | Iron: 3mg

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Brunswick Stew Recipe | ©

Soup & Salad Recipes

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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Recipe Review


  1. 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!

    1. You can just omit the lima beans from the stew. Not everyone includes them in their stews. 🙂

    2. 5 stars
      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.

    3. 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.

    4. 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.

  2. I’ve never heard of Brunswick stew. From the looks of it, I’ve been missing out! Can’t wait to try this. Looks like a dish my whole family would enjoy.

  3. Robyn.

    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!

  4. 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.

  5. 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.

    1. 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?

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

  6. 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!!!!

  7. 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!

  8. 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!

  9. 4 stars
    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

    1. 5 stars
      I cut the recipe in half. Gives us a couple bowls for two people. Freezing it is good too. Whenever you are in the mood thaw it out without having to make it!

  10. 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.

  11. 5 stars
    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!!

  12. 5 stars
    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!

  13. 5 stars
    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!!!!!!

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

  15. 5 stars
    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.

    1. 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.

  16. 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!! 🙂

  17. 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.

  18. 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.

  19. 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

    1. My brother-in-law asked me just the other day if I’d make my brunswick stew and include a squirrel if he brought it to me!

  20. 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.

  21. 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.

    1. Sounds delicious! I love hearing how everyone’s brunswick stew recipes and stories are different! So neat.

  22. 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… 🙂

  23. 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.

  24. 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.

    1. I would drain the beans and the corn, if using regular whole kernel corn. You can use any of the meats you prefer!

  25. 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?

  26. 5 stars
    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?

  27. 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.

  28. 5 stars
    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!

  29. 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. 5 stars
      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.

  30. 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.

  31. 5 stars
    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!

  32. 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.

  33. 5 stars
    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?!

  34. 5 stars
    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. 5 stars
      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.

  35. 5 stars
    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.


  36. 5 stars
    This is great even with just chicken. I also add thinly sliced onion and cook that slowly so it is tender and lends some more kick.

    As the assembled stew is gently cooking, I make some corn meal dumpling batter and put scoops of it on top of the bubbling stew. Cover the pot on low heat and steam the dumplings about 20 minutes. Serve one on top of each guest’s bowl of stew–delicious!