This Easy Southern Stew Is Endlessly Comforting

Even though I grew up in Virginia, one of the two states that lays claim (the other is Georgia) to inventing Brunswick stew, it wasn’t until I was in my early 20s before I ever tried the cozy autumnal soup. That first bowl, brimming with tender chunks of chicken and hearty vegetables in a savory tomato base, was enough to make me a fan for life. Though the stew’s origins are steeped in mystery, one thing is undeniably true — when it comes to feeding a hungry crowd on a chilly day, you can’t go wrong with Brunswick stew.

This hearty stew is a versatile, easy-to-make, relatively affordable recipe that’s perfect for feeding a big group of people, whether it’s for a holiday get-together, game day, or a big family supper. Traditionally, it’s an all-day affair, with a pot of stew bubbling away, ready for whenever visitors show up. This recipe shortens the process a bit, starting with precooked pulled pork. One of the things I love most about Brunswick stew is that it’s a good catch-all for leftovers, especially leftover barbecue. Served with buttermilk biscuits and creamy coleslaw, Brunswick stew deserves a place in your collection of family recipes.

Why You’ll Love It

• It’s so comforting. With pulled pork and tender potatoes, Brunswick stew is both hearty and filling. Even better, it’s affordable to make for a big, hungry crowd.

• A great way to use up leftovers. This versatile recipe is a great catch-all for leftover barbecue or extra vegetables that you need to use up.

Key Ingredients in Brunswick Stew

• Pulled pork: This is a meat-based stew. My recipe calls for pulled pork, but you can easily swap in shredded chicken. Plus, it’s a great way to use leftover barbecue or rotisserie chicken.

• Mixed vegetables: You can riff on this, but the combination of potatoes, lima beans, corn, and tomatoes is traditional.

• Chicken stock: Use store-bought or homemade chicken stock to add another layer of flavor to your stew.

• Barbecue sauce: A tomato-based barbecue sauce will amp up the flavor of this stew, bringing its long list of savory ingredients to the party.

• Worcestershire sauce: This umami-rich condiment gives the soup a robust flavor.

• Smoked paprika: A hint of smokiness makes this Brunswick stew taste like it’s been bubbling away all day.

• Brown sugar (optional): For folks who like a hint of sweetness in their Brunswick stew, brown sugar brings a hint of molasses.

How to Make Brunswick Stew

Though this stew is pretty easy and quick to make, it gets better over time, as the flavors have time to meld and develop into a slow-cooked masterpiece, so you can keep it warm in a slow cooker and enjoy it when you’re ready.

1. Cook your aromatics. Sweat diced onions and minced garlic in butter in a large Dutch oven.

2. Add the stock and vegetables. Add chicken stock, potatoes, lima beans, corn, and diced tomatoes, and bring to a boil. Reduce to a simmer, and cook until the potatoes are tender.

3. Stir in meat and the rest of the ingredients. Add shredded pork, barbecue sauce, Worcestershire sauce, apple cider vinegar, smoked paprika, salt, and pepper. Simmer to marry the flavors, and taste. Feel free to adjust the seasonings to your preference. If you like a hint of sweetness, add a bit of brown sugar. For a tangier stew, add more apple cider vinegar.

The Oft-Contested History of Brunswick Stew

Both Brunswick County, Virginia and Brunswick, Georgia claim to be the birthplace of Brunswick stew, the former crediting a then-enslaved person by the name of James “Uncle Jimmy” Matthews with creating the hunter’s stew and the latter pinning its origins to colonial times with a historical marker and a big iron pot that dates back to 1898. Regardless of which state got to Brunswick stew first, there are recipes for similar “camp stews” in pre-Civil War era cookbooks and accounts of the native American population serving a similar stew to travelers long before that, further shrouding the stew’s origins in mystery.

Helpful Swaps

• Swap chicken or even brisket for the pulled pork, or use a combination of meats. In all, you want about a pound of meat for this recipe.

• Adjust the type and quantity of vegetables to suit your tastes. Carrots, celery, okra, and green beans would all be welcome here.

• Adjust the flavor profile by using a different type of barbecue sauce. A vinegar-based Carolina-style barbecue would introduce a nice tanginess. Though if you chose to use, cut back or eliminate the apple cider vinegar.

Storage and Make Ahead Tips

• Refrigerate it in an airtight container for up to 4 days.

• Freeze Brunswick stew in labeled 16-ounce deli containers for up to 6 months. To reheat, allow the stew to thaw in the refrigerator overnight, or defrost in the microwave, and then reheat on the stove over medium until heated through.

What to Serve with Brunswick Stew

• Sweet Cornbread

• Buttermilk Biscuits

• Hush Puppies

• Creamy Coleslaw

• Simple Salad

Brunswick Stew Recipe

Brimming with pulled pork and tender vegetables, once you have a taste, you’ll be a fan for life.

Prep time 15 minutes to 20 minutes

Cook time 35 minutes to 40 minutes

Makes about 12 cups

Serves 6

Ingredients

• 2 tablespoons unsalted butter

• 1 small yellow onion, diced (about 1 cup)

• 3 cloves garlic, minced

• 1 (32-ounce) carton low-sodium chicken broth (4 cups)

• 1 pound Yukon gold potatoes, peeled and diced (about 3 cups)

• 1 (14.5-ounce) can diced tomatoes

• 1 cup frozen lima beans

• 1 cup frozen corn kernels

• 1 pound shredded pulled pork (2 cups)

• 1/4 cup tomato-based barbecue sauce, plus more as needed

• 1 tablespoon apple cider vinegar

• 1 tablespoon smoked paprika

• 1 tablespoon Worcestershire sauce

• 1 teaspoon kosher salt, plus more as needed

• 1/2 teaspoon freshly ground black pepper, plus more as needed

• Light brown sugar (optional)

Instructions

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1. Melt 2 tablespoons unsalted butter in a Dutch oven over medium heat. Add 1 diced small yellow onion and cook until translucent, about 3 minutes. Stir in 3 minced garlic cloves and cook until fragrant, about 1 minute.

2. Stir in 1 (32-ounce) carton low-sodium chicken broth, 1 pound peeled and diced Yukon gold potatoes, 1 (14.5-ounce) can diced tomatoes and their juices, 1 cup frozen lima beans, and 1 cup frozen corn kernels. Bring to a boil over medium-high heat.

3. Reduce the heat to maintain a simmer. Cover and cook until the potatoes are tender, about 10 minutes.

4. Stir in 1 pound shredded pulled pork, 1/4 cup barbecue sauce, 1 tablespoon apple cider vinegar, 1 tablespoon smoked paprika, 1 tablespoon Worcestershire sauce, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Bring back to a simmer and cook uncovered until the flavors meld, about 10 minutes. Taste and season with light brown sugar, barbecue sauce, kosher salt, or black pepper as needed.

Recipe Notes

Make ahead: Brunswick stew can be made up to 3 days ahead and refrigerated in an airtight container. Reheat over medium heat.

Storage: Refrigerate in an airtight container for up to 4 days, or freeze for up to 6 months. Thaw in the refrigerator overnight and reheat over medium heat.

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