Brunswick Stew Recipe
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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.
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!
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!
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
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, 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
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!
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!!
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.
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
JRP/AZ
It definitely freezes well. Enjoy the warm weather!!!
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!
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!
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!
Oh, my – I am totally drooling over this! What a comforting meal!
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……..it was a winner! Husband and I both loved it..will put this one in the recipe box!!!!
Audrey
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.
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?
I add lemon juice to all my soups. It’s good to know others do too. It just heightens and brings out the flavors!
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.