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
Sounds good, but where’s the squirrel?
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!
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
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.
Do you drain all the canned vegetables or just certain ones. Thanks
I notice the recipe calls for cream style white corn, but your picture looks like whole kernel yellow corn?
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.
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!! 🙂
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.
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.
Just found your site when searching for a recipe like this. This stew looks fantastic! Cannot wait to try it this weekend 🙂
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!!!!!!