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If you grew up in the South, chances are you’ve had a steaming bowl of Brunswick stew at some point in your life. This hearty, smoky-sweet classic is often called barbecue in a bowl — a thick tomato base loaded with pulled pork, juicy chicken, lima beans, corn, and plenty of tangy barbecue flavor. It’s the kind of recipe that fills your kitchen with comfort and your table with smiles.
Brunswick stew has a bit of a legend behind it. Some say it was born in Brunswick County, Virginia, while others claim Brunswick, Georgia. No matter who gets the bragging rights, it was originally made with small game like squirrel or rabbit before evolving into the pork-and-chicken version we know and love today.
I like to think of it as the ultimate gathering dish — big, bold, and perfect for feeding a crowd. Whether you’re serving it up for game day, a church potluck, or just a cozy Sunday supper, a pot of Brunswick stew never disappoints.
If you love cozy bowls of comfort like my Pork Stew or hearty Cowboy Stew, this Brunswick Stew is about to be your new favorite. And if you’re craving something a little different, try a big pot of Texas Chili — it’s sure to hit the spot.
💡 Pro Tip: This is the perfect recipe to use up leftovers from my Crockpot Pulled Pork. Honestly, it’s so delicious you might not have extras — that’s why I always cook a larger roast. That way, I’ve got plenty for dinner and enough left to make a cozy pot of Brunswick Stew the next day.
Let’s make this!
Why This Recipe Works
- Two tender meats: Pulled pork and roasted chicken make it hearty and authentic.
- Deep flavor base: Liquid smoke, Worcestershire, and barbecue sauce create that signature Southern BBQ taste.
- Simple ingredients: Frozen veggies and rotisserie chicken make prep a breeze.
- Crowd-sized batch: Feeds 8–10, perfect for family gatherings or game day.
✨ Before You Start
✨ Use a Dutch oven: It’s perfect for building layers of flavor, but a heavy soup pot works too.
✨ Sauté the aromatics: Don’t skip softening the onion, garlic, and celery first — it deepens the flavor.
✨ Balance the base: A mix of BBQ sauce, Worcestershire, vinegar, and a hint of Tabasco makes this stew sweet, savory, tangy, and smoky.
✨ Make-ahead friendly: This stew tastes even better the next day as the flavors mingle.
✨ Freezer superstar: Portion it out and freeze flat in bags for quick meals anytime.
Ingredients for Brunswick Stew
(Here’s a quick look at what you’ll need. Be sure to check the helpful notes below before you get cooking.)
- Bacon Drippings or Butter – Bacon fat is the traditional choice and adds a smoky richness that takes this stew up a notch. Butter works beautifully, too, if that’s what you have on hand. Just remember to save your bacon drippings — they freeze wonderfully and are ready whenever you need them.
- Onion, garlic, celery – A “mock mirepoix” that builds savory depth and balance.
- Diced tomatoes – Canned with liquid adds body and tang.
- Chicken broth + Better Than Bouillon – Layered flavor that’s more robust than broth alone.
- Worcestershire sauce – Provides savory, umami backbone.
- Liquid smoke – – 100% natural, made by capturing real smoke from burning wood and condensing it. It’s an easy way to bring that authentic barbecue flavor without firing up a smoker. Gives authentic barbecue depth without a smoker.
- Apple cider vinegar – Brightens and balances the sweetness.
- Tabasco – Just a splash for warmth, not overwhelming heat.
- Barbecue sauce – Choose a smoky, slightly sweet sauce you love — it drives the stew’s signature flavor.
- Pulled pork + roasted chicken – Using two meats makes it hearty and authentic.
- Corn + lima beans – The classic vegetables that give Brunswick stew its signature sweetness and creamy texture.
Pro Tips ⭐
⭐ Dutch Oven Love: The even heat and sturdy build of a Dutch oven are ideal for long simmering.
⭐ Sauté Matters: Cooking onion, garlic, and celery until soft brings out sweetness that balances the tangy base.
⭐ Mock Mirepoix: We skip carrots here, but onion + celery + garlic work beautifully.
How To Make Brunswick Stew
What is Southern Brunswick Stew?
Brunswick stew is a classic Southern thick stew made with a tomato base, enhanced with a good barbecue sauce then loaded with smoked meat, generally pork and often chicken, lima beans and veggies.
History of Traditional Brunswick Stew
The true birthplace of Brunswick stew is still debated to this day. Some folks say it first bubbled up in Brunswick County, Virginia, while others insist it started in Brunswick, Georgia. Wherever the bragging rights belong, one thing is certain — it’s been a Southern favorite for generations.
Originally, the stew was made by hunters who tossed whatever game they had on hand into the pot — think squirrel, rabbit, or even opossum. Over time, the recipe evolved, and today we enjoy it with tender chicken and pork in that same rich tomato base. It’s a dish with humble beginnings that grew into one of the South’s most iconic comfort foods.
Storing + Reheating + Freezing + Make-Ahead Tips
Storing
- Brunswick stew actually gets better after a night in the fridge. Store it in an airtight container for up to 4 days, and the flavors will cozy up together even more.
Reheating
- Warm gently on the stovetop over medium-low, stirring now and then. If it’s thickened a bit, just splash in some extra broth to loosen it up. It’ll taste like it simmered all over again.
Freezing
- This stew is a freezer superstar! Portion it into quart-sized bags, lay them flat, and freeze for up to 3 months. On a chilly night, just thaw in the fridge overnight and reheat for instant comfort.
Make-Ahead
- Want to make dinnertime even easier? Chop the veggies and shred the meat in advance, or whisk the liquid ingredients together in a jar. When it’s stew time, all you have to do is dump, stir, and let the magic happen.
Frequently Asked Questions
Can I make Brunswick stew in a slow cooker?
Yes! Just sauté the onion, garlic, and celery first, then let your slow cooker do the rest. Cook on LOW for 6–8 hours or HIGH for 3–4 hours until everything is cozy and tender.
What barbecue sauce works best?
Use a sauce you’d happily slather on ribs or dip your fries in — it’s the heart of this stew’s flavor. A smoky, slightly sweet BBQ sauce is classic, but if you like a tangier or spicier kick, go with your favorite.
Can I make this without liquid smoke?
You can, but you’ll miss that signature barbecue depth. If you don’t have liquid smoke, try smoked paprika or swap the butter for bacon drippings. Both bring plenty of smoky charm.
Is Brunswick stew supposed to be thick?
Yes — it should be thick and hearty, almost like a cross between chili and soup. If it feels too thin, just let it simmer uncovered a little longer.
Can I use fresh veggies instead of frozen?
Absolutely! Fresh corn and lima beans are wonderful when they’re in season. Frozen just makes it easy to enjoy Brunswick stew any time of year.
What if I don’t have pulled pork on hand?
No worries. This stew is forgiving. Double up on chicken, use leftover smoked meats, or even toss in shredded beef. It’ll still taste like pure Southern comfort.
More Cozy Stew Recipes
If you love hearty, stick-to-your-ribs comfort meals like this Brunswick Stew, here are a few more cozy bowls to try next:
- Classic Beef Stew: Tender beef, potatoes, and carrots simmered in a rich, savory gravy.
- Hamburger Stew: A budget-friendly, super delish family favorite made with ground beef, potatoes, and veggies in a hearty tomato broth.
- Guinness Beef Stew: Deep, rich flavor thanks to a splash of stout beer.
- Meatball Stew: Juicy meatballs simmered in a hearty tomato-based broth.
- Green Chile Stew: A Southwest classic with a little kick of warmth.
- Chicken Stew: Cozy and homestyle, loaded with tender chicken and hearty veggies.
- Shipwreck Stew: A family favorite with ground beef, veggies, and potatoes all baked together in layers.
Tried This Recipe?
I’d love it if you gave this Brunswick Stew a ⭐️⭐️⭐️⭐️⭐️ star rating below! Be sure to tag me on Instagram @gonna_want_seconds when you share your cozy bowl.
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Thanks for stopping by my kitchen today — happy cooking, friends! ❤️ Kathleen
Brunswick Stew
Ingredients
- 4 tablespoons bacon fat or butter
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 stalks celery, diced
- 1 (15-ounce) can diced tomatoes with liquid
- 4 cups chicken broth
- 2 tablespoons chicken flavor Better Than Bouillon
- 2 tablespoons Worcestershire
- 1 tablespoon liquid smoke
- 2 tablespoons apple cider vinegar
- 1 teaspoon Tabasco sauce
- 1 cup barbecue sauce
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 pound pulled pork, shredded into bite size pieces and any pan drippings
- 1 roasted chicken, meat removed and shredded into bite size pieces
- 1 1/2 cups frozen corn
- 16 ounces frozen lima beans
Instructions
- In a large Dutch Oven set over medium heat, melt bacon fat or butter (4 tablespoons) and saute onions (1 large), garlic (4 cloves), and celery (2 stalks) until soft, about 4-5 minutes
- Add the diced tomatoes (1 can) with their liquid, chicken broth (4 cups), Better Than Bouillon (2 tablespoons), Worcestershire (2 tablespoons), liquid smoke (1 tablespoon), barbecue sauce (1 cup), apple cider vinegar (2 tablespoons), Tabasco sauce (1 teaspoon), salt (1/2 teaspoon), and pepper (1/2 teaspoon) then bring the mixture to a boil, reduce to a simmer and cook over medium-low for 30 minutes.
- Add pulled pork (1 pound), roasted chicken (1), frozen corn (1 1/2 cups), and frozen lima beans (16 ounces), and adjust the heat to bring the stew back to a simmer. Continue to simmer for 30-45 minutes or until stew is nice and thick
Fans Also Made:
Notes
- Pot: Part of the beauty of Brunswick stew recipes is preparing them in a Dutch oven. This simple piece of kitchen equipment performs so many different tasks that can make your stew Ah-ma-zing! BUT if you don’t have a Dutch oven you can use a deep soup pot made of heavier-gauge metal.
- Saute: Be sure to sauté your garlic, onions, and celery until soft. I know everything’s going into the same pot, but it matters. Taking the time to sauté veggies before adding them to a dish brings out their sweeter more mellow side. This is a great article that explains all the science behind the reasons for sautéing aromatics.
- Mock Mirepoix: Technically, a Mirepoix is onions, celery, and carrots sautéed in butter. For this recipe, we’re using garlic, onions, and celery – no carrots.
Nutrition
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I can’t wait to try this Brunswick Stew recipe! It looks so hearty and flavorful. Perfect for cozy family dinners. Thanks for sharing this classic Southern dish!
Thank you so much! 😊 I hope you and your family love it, it really is the perfect cozy meal. Thanks for giving the recipe a try!
This Brunswick stew sounds absolutely delicious! I love how it combines so many flavors and ingredients. Can’t wait to try my hand at this classic Southern dish! Thank you for sharing your recipe!
Hi JKT. It truly is absolutely delicious! I hope you make it soon.
This Brunswick stew looks absolutely delicious! I love how you included a variety of meats and vegetables. Can’t wait to try this recipe for my next family gathering—it’s perfect for cozy fall evenings!
Thank you! Enjoy and let us know how it turns out 🙂
I absolutely love Brunswick stew, and this recipe looks incredible! I can’t wait to try it out, especially with all those delicious ingredients. Thanks for sharing a classic Southern dish!
Hey, I hope you try this stew, its delicious!
This Brunswick Stew recipe looks absolutely delicious! I love how it captures that true Southern comfort food vibe. Can’t wait to try it out this weekend! Thanks for sharing!
Thank you! Enjoy and let us know how it turns out 🙂
This Brunswick stew looks incredible! I love the combination of flavors and how comforting it seems. Can’t wait to try making it myself for a cozy family dinner!
Thank you! We’re happy you like this stew. Enjoy and let us know how it turns out 🙂
This Brunswick Stew recipe looks amazing! I love the blend of flavors and the heartiness of the dish. Can’t wait to try it out this weekend! Thanks for sharing!
Thanks! I hope you’ll like this stew as much as we do. Enjoy and let us know how it turns out 🙂
This Brunswick stew recipe looks amazing! I love how you included both the traditional and modern twists. Can’t wait to try it with my family this weekend!
This Brunswick stew looks absolutely delicious! I love how you’ve captured the classic Southern flavors. Can’t wait to try this recipe for my next family gathering! Thank you for sharing!
Hey! I’m glad you like this stew! Thanks for the positive feedback and 5-star rating! 🙂
This Brunswick Stew recipe looks amazing! I love how it captures the classic Southern flavors. Can’t wait to try it out—it’s perfect for a cozy family dinner!
Thank you! Yes, it’s a classic. I hope you’ll love this as much as we do 🙂
Just made this stew for our family dinner and it was a huge hit! The flavors are so rich and comforting, just what we needed on a chilly evening. Definitely going to be a regular in our rotation, thanks for sharing!
Zin, so happy you and your family enjoyed!
This stew is a winner. My kids loved this and my husband went for a third bowl. He also added chili flakes.
I’m so happy to hear it’s a winner. Thanks Allyson 🙂
Unfortunately the examples of Brunswick Stew I am most familiar with are not so tempting in appearance as yours is. Now that I think of it, they didn’t taste much better. There is a church not so far from my home that is famous for its October barbecue, a big event featuring politicians and selling both pit cooked BBQ and Brunswick Stew, desserts and all the other trappings common to church events. It’s held outside because it’s so big, and usually it’s chilly weather. The Brunswick Stew, however, is a strange thick pink mess that has been stirred way too much and seasoned too little. Nothing stands out in it. I’ve seen the same thing elsewhere, and I have to think that the stew made in the old days with some squirrel and rabbit included, and more broth, would have been lots better. Visible lima beans, such as you have!