Brunswick Stew
This hearty Southern stew is thick with chicken, smoky pork, tomatoes, corn, and lima beans. It is a practical one-pot dinner that tastes even better after a day in the fridge.
Total
95 min
Servings
6 to 8 servings
Level
Medium
Brunswick stew is a tomato-based Southern stew with a long, local history in both Virginia and Georgia. Older versions often used small game, but most home cooks today make it with chicken, pork, or a mix of both.
This version uses boneless chicken thighs and cooked pulled pork for a stew that is rich, smoky, and easy to manage on a weeknight or weekend afternoon. Corn, lima beans, and a little potato make it filling without needing many sides.
The texture should be thick and spoonable, not brothy like soup. Serve it with cornbread, crackers, or a simple green salad.
01What you'll need
Ingredients
20 items · 6 to 8 servings
- 2 tablespoons vegetable oil or unsalted butter
- 1 large yellow onion, finely chopped
- 2 celery stalks, finely chopped
- 2 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper, plus more to taste
- 1 teaspoon kosher salt, plus more as needed
- 1/2 teaspoon freshly ground black pepper
- 1 can (28 ounces) crushed tomatoes
- 4 cups low-sodium chicken stock
- 1 pound boneless, skinless chicken thighs
- 1 large Yukon Gold potato, peeled and diced into 1/2-inch pieces
- 2 cups cooked pulled pork or chopped smoked pork shoulder
- 1 1/2 cups frozen lima beans or butter beans
- 1 1/2 cups frozen corn kernels
- 1 cup frozen sliced okra, optional
- 2 tablespoons Worcestershire sauce
- 1 tablespoon apple cider vinegar
- 1 tablespoon packed brown sugar, optional, to balance acidity and smoke
02How to make it
Step-by-step
1. Chop the vegetables
Prepare the onion, celery, garlic, and potato before you start cooking. Keep the potato pieces small so they soften at the same pace as the chicken.
2. Soften the aromatics
Heat the oil or butter in a large Dutch oven or heavy pot over medium heat. Add the onion and celery. Cook for 6 to 8 minutes, stirring often, until the vegetables soften and the onion looks translucent, which means slightly see-through.
3. Toast the tomato paste
Stir in the garlic, tomato paste, smoked paprika, cayenne, salt, and pepper. Cook for 1 to 2 minutes, stirring constantly. The tomato paste will darken a little and stick to the bottom of the pot; that is where good flavor starts.
4. Build the stew base
Add the crushed tomatoes and chicken stock. Scrape the bottom of the pot with a wooden spoon to loosen any browned bits. Stir in the chicken thighs and diced potato.
5. Simmer the chicken
Bring the stew to a gentle boil, then reduce the heat to low. Cover the pot with the lid slightly cracked and simmer for 30 to 35 minutes, until the chicken is tender and reaches 165°F in the thickest part.
6. Shred the chicken
Transfer the chicken thighs to a plate or cutting board. Use two forks to pull the meat into bite-size shreds. Return the shredded chicken to the pot.
7. Add the pork and vegetables
Stir in the pulled pork, lima beans, corn, and okra if using. Simmer uncovered for 20 to 25 minutes, stirring now and then, until the vegetables are tender and the stew has thickened.
8. Season and serve
Stir in the Worcestershire sauce, apple cider vinegar, and brown sugar if using. Taste and add more salt, pepper, cayenne, or vinegar as needed. Serve hot with cornbread, saltine crackers, or hot sauce at the table.
03From our kitchen
Cook's tips
- Make-ahead: Brunswick stew is a strong make-ahead meal. Cook it fully, cool it, and refrigerate it overnight. The flavor deepens and the stew thickens as it sits.
- Storage: Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of stock or water if it gets too thick.
- Freezing: Freeze in meal-size containers for up to 3 months. Thaw overnight in the refrigerator before reheating. The potato may soften a bit after freezing, but the stew will still taste good.
- Meat swaps: Use cooked rotisserie chicken instead of raw chicken thighs. Add it with the pulled pork and simmer just until hot. You can also skip the pork and use 2 1/2 to 3 cups of extra cooked chicken.
- Vegetable swaps: Butter beans, baby lima beans, corn, and okra are classic choices. If you do not like okra, leave it out. If you want a sweeter stew, add a little more corn.
- Thickness fix: If the stew is too thin, simmer it uncovered for 10 to 15 more minutes. If it is too thick, stir in more chicken stock a little at a time.
Cook's note
Brunswick stew varies from kitchen to kitchen. Some versions are very smoky and barbecue-like, while others are more tomato-forward. This recipe lands in the middle so you can adjust it with more vinegar, brown sugar, hot sauce, or smoked meat to match your taste.
04Frequently asked
Questions & answers
What is Brunswick stew made of?
Modern Brunswick stew is usually made with chicken, pork, tomatoes, corn, lima beans, and seasonings. Some recipes include potato, okra, barbecue sauce, or hot sauce.
Can I make Brunswick stew with rotisserie chicken?
Yes. Skip the raw chicken thighs. Add about 3 cups shredded rotisserie chicken when you add the pulled pork and frozen vegetables. Simmer until everything is hot and tender.
Is Brunswick stew supposed to be thick?
Yes. Brunswick stew is usually thicker than vegetable soup. It should be hearty and spoonable. Simmer it uncovered to reduce extra liquid, or add a splash of stock if it becomes too thick.
Do I have to use pork?
No. Pork adds smoky flavor, but you can use all chicken. To replace the smoky taste, add a little extra smoked paprika or a spoonful of your favorite barbecue sauce.
What should I serve with Brunswick stew?
Cornbread is the classic choice. Saltine crackers, biscuits, coleslaw, or a simple green salad also work well.
05Keep cooking
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