If you’re looking for the perfect, most delicious side dish for your next barbecue, then I have the solution for you right here. This is the best Old Fashioned Brunswick Stew recipe! Not only is it a Georgia staple, it’s an iconic Southern barbecue side dish containing the most delicious combination of meat and vegetables you’ve ever tasted.
If there was a list somewhere of iconic Southern recipes, somewhere near the top of that list would be Old-Fashioned Brunswick Stew. It is part and parcel of any Southern cook’s repertoire, although its origins are somewhat murky.
My recipe is for old-fashioned Georgia Brunswick stew made with ham, chicken, potatoes, butter beans, corn, onions, and diced tomatoes. All that goodness is slowly stewed together until it reaches a deliciously rich, slow-cooked barbecue flavor.
What is Brunswick Stew
Brunswick Stew has quite an interesting history involving a long-standing rivalry between two cities with the same name — Brunswick. Of course, the city of Brunswick, Georgia, claims bragging rights to the delicious recipe, as does Brunswick County, Virginia.
There just happens to be a large rusted pot sitting on top of a cement block on St. Simon’s Island in Georgia, which the local residents claim to be the pot that was used to make the first Brunswick stew in 1898.
There also happens to be another large iron pot in Brunswick, Virginia, sitting on a cement block that is claimed to be the pot used to cook the very first batch in “early colonial days.” It’s a friendly rivalry that has been going on for over a century.
Who really knows where it originated? I’m sure I don’t, but I know this – it is one of the most delicious combinations of meat and vegetables ever created. And, frankly, no Southern barbecue would be complete without a steaming pot of it. This particular recipe has Georgia roots – that’s the only thing I can tell you for certain!
All through the South, there are thousands of local mom-and-pop barbecue restaurants. Every one of them serves up their own special barbecued meats, sauces, and stew. They’re all different and delicious in their own unique way.
Depending on the cook, Brunswick Stew may have a base of all pulled pork, all chicken, or a mixture of the two. I prefer all chicken for mine. In years past, squirrel rabbit and other wild game meats were used, but that’s quite rare these days.
The two things, however, that all Brunswick Stews must be are “smoky” and “sweet.” The smoky aspect usually comes from the meat and the sweet from the addition of barbecue sauce.
Recipe Snapshot
Cuisine: Southern, Vintage
Cooking Method: Stovetop
Total Time: 4 Hours
Servings: 18
Primary Ingredient(s): Ham bone, stewing hen, celery, onion, tomatoes, potatoes, barbecue sauce, catsup
Skill Level: Easy
What You’ll Like About This Recipe
- It encapsulates the essence of Southern barbecue in every spoonful
- It’s versatile – change the ingredients to suit your tastes.
- Stores and freezes well.
- It’s a one-pot recipe!
WHAT PEOPLE ARE SAYING …
“This brings me to tears! My husband’s uncle…owned a grocery store in Albany, GA, and he used to make this. I’ve been scouring B(runswick) Stew recipes forever, and judging from the ingredients, this one seems to be most like his. Am making it this weekend despite 100-degree temp.”
— Sallie Lowell
You’ll also find this recipe in my cookbook!
You can see this recipe on pages 154-155 of my cookbook, My Southern Table! Get your signed copy today.
Equipment You’ll Need
To make this delicious Southern classic, all you’ll need is one large pot. And I’m not talking about your standard large pot, either. You need a POT with a capital P! One large enough to cook a whole chicken with plenty of room for the broth and vegetables. The one I use holds 15 quarts.
Ingredient Notes
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- Ham bone — Preferably from a smoked ham. The ham bone is optional but highly recommended. If you have a Honey Baked Ham store near you, they often have ham bones for sale. Also, some grocery stores have them if you just ask the butcher.
- Stewing hen — Look for a hen with a total weight of 4 to 5 pounds.
- Butter beans — I’m talking about petite, green butterbeans – sometimes called baby limas – not the big white mealy type. See my post on Southern Butter Beans for an explanation.
- Bottled barbecue sauce — I rarely use a purchased barbecue sauce because I prefer my Taylor Barbecue Sauce for most things. But for this recipe, I do purchase a bottle of Kraft original brand. It has the sweet, smoky flavor needed for this stew. Use your favorite brand with a nice smoky flavor profile.
- All the remaining ingredients are fairly common and really need no explanation.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How to Make Old Fashioned Brunswick Stew
Don’t be put off by the seemingly long list of steps! I promise you it’s worth it. And the best thing about this recipe is that it makes more than enough for leftovers. So, while it may take a bit more time than other recipes, you’ll reap the rewards for many meals to come!
For Deep Smoky Flavor, Start with a Ham Bone
- Put the ham bone in a large cooking pot or Dutch oven with the water. Bring to a boil, reduce the heat, cover, and simmer for 1 hour.
NOTE: If there is any usable cooked meat on the bone, remove it and return it to the broth in the pan. Discard the ham bone.
👉 PRO TIP: Using the ham bone is optional, but it gives an extra smoky depth of flavor to the Brunswick stew. If you don’t have a ham bone, you may start with the simmering of the chicken and aromatic herbs. Use a barbecue sauce with a smoky flavor where called for later in the recipe.
Cook and Shred the Chicken
- Add the chicken to the pot along with the bay leaves, thyme, parsley, celery, onions, and peppercorns.
- Simmer, uncovered, until the chicken is cooked through and tender – approximately 1 ½ hours. When the chicken is tender, set it aside until it’s cool enough to handle.
👉 PRO TIP: I suggest preparing the chicken in advance. Place the chicken and chicken stock in separate containers in the refrigerator overnight. That gives an opportunity for the fat to rise to the top of the broth and it can easily be removed before finishing the recipe.
- Remove and discard the bones and skin from the chicken. Finely shred the chicken meat and return it to the broth.
Add Remaining Ingredients to the Pot
- Add the onion, butterbeans (baby lima beans), corn, potatoes, diced tomatoes, barbecue sauce, catsup, salt, and red pepper flakes. If needed, add more water to make a thick soupy stew.
Simmer Until Done
- Cook for 45 minutes to 1 hour or until the vegetables are tender. Makes 15-18 servings.
How to Serve
In my part of the south, Brunswick Stew is always served as a side dish for barbecued chicken or pork, along with baked beans and potato salad. I’m quite sure I’ve never known anyone who served it on its own as a main course. But if that takes your fancy, go ahead and dish some up in a big bowl with saltine crackers or freshly baked cornbread on the side.
Storing Leftovers
You’ll likely have leftover stew because this recipe makes a lot! Any leftovers should be stored in an airtight container in the refrigerator for up to 4 days. To freeze, fill freezer-safe zip-top bags and freeze for up to 3 months.
When you’re ready to enjoy your stew again, thaw in the refrigerator overnight. Reheat on the stovetop over low heat just until warmed through or in the microwave on 50% power.
Variations and Substitutions
- To make your life easier, you can totally skip the steps of cooking the chicken and broth. Simply substitute the meat from a rotisserie chicken and use about 8 cups (or more) of purchased chicken broth or stock.
- Some recipes don’t include potatoes. I think they’re essential to the stew, but omit them if you like.
- A couple of tablespoons of hot pepper sauce add a nice background kick of spice.
Questions about Brunswick Stew
The traditional Brunswick Stew recipe is quite thick. Thicker than you would likely think of stew. If you feel like it’s just too thick, you can always stir in a little water or stock to get your desired consistency. If the stew seems too thin, remove the cover and let it cook until it has reduced to the consistency you want.
Well, since Brunswick Stew was originally made with small game animals like squirrel, rabbit, and/or possum, I’d say you can use pretty much anything you like. Even though a pork shoulder roast or pork butt would work well, chicken is most commonly used these days.
There seems to be a common misconception that Brunswick Stew is a main dish stew such as beef stew. It’s not. Brunswick Stew itself is a side dish. It’s served as an accompaniment to barbecued chicken or pork.
No, they’re different. The state of Kentucky lays claim to burgoo. Burgoo is a similarly thick stew flavored with chicken and mutton. Brunswick Stew doesn’t (and shouldn’t) contain any mutton.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
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Recipe
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Old Fashioned Brunswick Stew
Ingredients
- 1 ham bone preferably from a smoked ham
- 3 quarts water
- 4 pound stewing hen
- 2 bay leaves
- 1 teaspoon dried thyme or several sprigs fresh
- 6 stems fresh parsley
- 2 ribs celery
- 2 small onions
- ½ teaspoon black peppercorns
- 14.5 ounces canned diced tomatoes
- 1 large onion chopped
- 4 medium potatoes cubed
- 2 cups butterbeans (also called baby or "petite" lima beans)
- 19 ounces canned whole kernel corn drained (two cans)
- 18 ounces bottled sweet and smoky barbecue sauce recommend Kraft original
- 1 cup catsup
- 2 teaspoons salt or to taste
- 1 teaspoon red pepper flakes or 1 red chili pepper chopped (optional)
Instructions
- Put the ham bone in a large cooking pot with the water. Bring to a boil, reduce the heat, cover and simmer for 1 hour. NOTE: If there is any usable cooked meat on the bone, remove it and return it to the broth in the pan. Discard the ha
- Add the chicken to the pot along with the bay leaves, thyme, parsley, celery, onions and peppercorns.
- Simmer, uncovered, until the chicken is cooked through and tender – approximately 1 1/2 hours. When tender, set the chicken aside until cool enough to handle.
- Remove and discard the bones and skin from the chicken. Finely shred the chicken meat and return to the broth.
- Add the onion, butterbeans or baby lima beans, corn, potatoes, diced tomatoes, barbecue sauce, catsup, salt and red pepper flakes, if using. Add more water if needed to make a thick soupy stew.
- Cook for 45 minutes to 1 hour or until the vegetables are tender
Notes
- Brunswick stew may be made with all pulled pork, all shredded chicken, or any combination of the two. I prefer all chicken.
- The ham bone is optional and used only to provide a smoky background flavor for the stew.
- Keeps in the refrigerator in a tightly closed container for about 4 days. May be frozen for up to 3 months.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
— This post was originally published on February 22, 2011. It has been updated with new photos and additional information.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.
Outstanding recipe!!!!! I made this for our soup and bread dinner at church, and everyone loved it. I am so happy to finally find a recipe that tastes like the Brunswick stew I ate back in North Carolina when I was growing up.
I’m so glad you like the recipe! This is how we make it in south Georgia, too 🙂
I have made this several times now using your recipe as my template. I include smoked pork butt and use either a smoked chicken or rotisserie chicken. Turns out amazing every time. Thank you so much!!
I’m so glad that you enjoy it, Tim! Thanks for letting me know.
Hi Lana, thank you for posting this recipe. I wasn’t sure if I should use canned baby lima beans or frozen – does it matter? What do you typically use?
I always use frozen.
Made this last night at my husbands request for a work potluck. Amazing. I used ham hocks vs ham bone. I didn’t follow directions and had lid on for my chicken so had to had some rotisserie chicken, some more diced potatoes, lima beans, and corn. I did end up with way too much. But threw half in the crock pot over night bc my arm was tired of stirring and it kept wanting to burn in my giant capital P pot. lol
So good. Highly recommend!
Thanks for letting me know you like the recipe, Jen!
I have a couple of questions. Do you leave all of the seasonings, peppercorns etc., in the broth and add the shredded chicken to it? Do you drain the vegetables (canned) or do you add that to the recipe as well?
Hi Cathy. You’ll remove the seasonings from the chicken broth. They’ve done their job and given all their flavor to the broth, so they can be disposed of. The canned vegetables are lightly drained before adding to the stew.
Your Brunswick stew sounds wonderful! Gonna make me some homemade biscuits and fried apples to go with it. Heading to that kitchen right now.
Sounds delicious! Hope you enjoy it!