• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Never Enough Thyme logo

  • Recipes ▼
    • Heritage Recipes
    • Appetizers
    • Beverages
    • Breads
    • Breakfast
    • Canning and Preserving
    • Condiments and Extras
    • Desserts
      • Chocolate
    • Main Dishes
      • Beef
      • Eggs and Dairy
      • Fish and Seafood
      • Lamb
      • Meatless
      • Pork
      • Pasta
      • Poultry
      • Sandwiches
      • Soups and Stews
    • Salads
    • Side Dishes
    • Slow Cooker
    • Snacks
    • Vegetables
  • Shop
  • Contact
  • Nav Social Menu

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
go to homepage
Homepage link
  • Recipe Index
  • Travel
  • Garden&Home
  • About
×

Home » Food » Main Dishes » Soups and Stews » Old Fashioned Brunswick Stew

Old Fashioned Brunswick Stew

By Lana Stuart · Published: Feb 15, 2019 · Last Modified: Oct 19, 2020 · As an Amazon Associate I earn from qualifying purchases.

Jump to Recipe Print Recipe
Old Fashioned Brunswick Stew

If you're looking for the perfect, most delicious side dish for your next barbecue, then I have the solution for you right here! Old Fashioned Brunswick Stew is 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 Brunswick Stew. It is part-and-parcel of any Southern cook's repertoire although its origins are somewhat murky.

Old Fashioned Brunswick Stew

Of course, Brunswick, Georgia, claims bragging rights to the delicious recipe as does Brunswick County, Virginia. 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.

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.

Jump to:
  • How to Make Old Fashioned Brunswick Stew
  • For Deep Smoky Flavor Start with a Ham Bone
  • Cook and Shred the Chicken
  • Add Remaining Ingredients to the Pot
  • Simmer Until Done
  • How to Serve
  • Storing Leftovers
  • 📖 Recipe

Depending on the cook, Brunswick Stew may have a base of all pork, all chicken or a mixture of the two. I prefer all chicken for mine. In years past, 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 is "smoky" and "sweet." The smoky aspect usually comes from the meat and the sweet from the addition of barbecue sauce.

How to Make Old Fashioned Brunswick Stew

For Deep Smoky Flavor Start with a Ham Bone

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. If you don't happen to have a ham bone readily available, check to see if there's a HoneyBaked Ham store near you. They'll gladly sell you a ham bone. Also, lots of grocery stores have them if you just ask the butcher.

Note: 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.

Photo collage showing a hen and herbs cooking in a large pot

Cook and Shred the Chicken

Add the chicken to the pot along with the bay leaves, thyme, parsley, celery, onions, and peppercorns. I had some celery leaves left over from making celery sticks the day before, so that's what I used. Waste not, want not! 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. I will often prepare the recipe to this point and place the chicken and broth 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.

Mixing bowl full of shredded chicken

Remove and discard the bones and skin from the chicken. Finely shred the chicken meat and return to the broth.

Add Remaining Ingredients to the Pot

Photo collage showing remaining ingredients being added to the pot of Brunswick Stew

Add the onion, butterbeans (or baby lima beans), corn, potatoes, diced tomatoes, barbecue sauce, catsup, salt, and red pepper flakes, if using. If needed, add more water to make a thick soupy stew.

Simmer Until Done

Large pot filled with simmering Brunswick Stew

Cook for 45 minutes to 1 hour or until the vegetables are tender. Makes 15-18 servings.

How to Serve

Brunswick Stew is most often served as a side dish along with barbecued chicken or pork, baked beans, and potato salad. It may also be served in a big bowl with saltine crackers on the side.

Storing Leftovers

You'll likely have leftovers because this recipe makes a lot of stew! Just store them in a tightly closed container in your refrigerator for up to three days.

Enjoy!

More Stew Recipes on Never Enough Thyme

  • Oxtail Stew
  • Sunday Beef Stew
  • Oyster Stew
  • Slow Cooker Chicken Stew
  • Mexican Beef Stew

Brunswick Stew Recipes from Other Bloggers

  • Easy Brunswick Stew from Spicy Southern Kitchen
  • Brunswick Stew from Immaculate Bites
  • Brunswick Stew Recipe from Add A Pinch

Like This Recipe? Pin It!

Old Fashioned Brunswick Stew

📖 Recipe

Old Fashioned Brunswick Stew

Old Fashioned Brunswick Stew

A classic Southern barbecue side dish combining meat and a variety of vegetables.
4.67 from 6 votes
Print Pin Rate
Course: Soups and Stews
Cuisine: Southern, Vintage
Prep Time: 30 minutes
Cook Time: 3 hours 30 minutes
Total Time: 4 hours
Servings: 18 servings
Calories: 264kcal
Author: Lana Stuart

Ingredients

  • 1 ham bone preferably from a country cured ham
  • 3 quarts water
  • 4 lb stewing hen
  • 2 bay leaves
  • 1 tsp dried thyme or several sprigs fresh
  • 6 stems parsley
  • 2 ribs celery
  • 2 small onions
  • ½ tsp black peppercorns
  • 14.5 oz canned diced tomatoes
  • 1 large onion chopped
  • 4 medium potatoes cubed
  • 2 cups butterbeans or baby lima beans
  • 19 oz canned whole kernel corn drained (two cans)
  • 18 oz bottle sweet and smoky barbecue sauce recommend Kraft original
  • 1 cup catsup
  • 2 tsp salt or to taste
  • 1 tsp red pepper flakes or 1 red chili pepper chopped (optional)
Prevent your screen from going dark

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.
  • 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 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

A good source for purchasing a ham bone is HoneyBaked Ham. Or check with the butcher at your grocery store. They often have them and will often provide you a bone free of charge.
Using the ham bone is optional, but it gives an extra smoky depth of flavor to the Brunswick stew. If you can't find a ham bone, you can start with cooking the chicken and aromatic herbs and use a barbecue sauce with a smoky flavor where called for later in the recipe.
I suggest preparing the chicken in advance. Place it and its broth 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.
Brunswick Stew is most often served as a side dish along with barbecued chicken or pork, baked beans, coleslaw, and potato salad. It may also be served on its own in a bowl with saltine crackers on the side.

Nutrition Information

Serving: 1g | Calories: 264kcal | Carbohydrates: 35g | Protein: 13g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 36mg | Sodium: 806mg | Potassium: 632mg | Fiber: 3g | Sugar: 14g | Vitamin A: 369IU | Vitamin C: 17mg | Calcium: 48mg | Iron: 2mg

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 health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

Share on Facebook Pin Recipe
Tried this recipe? Share it on Instagram!Mention @NevrEnoughThyme or tag #NevrEnoughThyme!

Have you tried this recipe? I'd love for you to give it a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card and/or in the comments section further down.

You can always stay in touch on social media by following me on Facebook, Instagram, or Pinterest and Sign Up to Get my Newsletter, too!


About Lana Stuart

Lana Stuart is the cook and occasional traveler here at Never Enough Thyme. Lana has been cooking since she was tall enough to reach the stove and started this blog in 2009 to share her delicious home cooking recipes. You'll find about 700 recipes here so there's sure to be something your family will like!
More About Lana →

Previous Post: « Crispy Roasted Potatoes
Next Post: My Favorite Greek Salad »

Reader Interactions

Comments

  1. Aileen says

    April 26, 2020 at 2:12 pm

    I made this but used a rotisserie chicken from Costco to shorten the prep time. I threw all the ingredients into a crockpot for 8 hours. It was perfect. Thanks so much!

    Reply
    • Lana Stuart says

      April 27, 2020 at 9:35 am

      I'm so glad it worked out well for you, Aileen.

      Reply
  2. Margaret Swindells says

    February 17, 2019 at 8:53 am

    Wow, all these comments. Did anyone actually make this stew. That's what I look for.

    Reply
    • Lana Stuart says

      February 17, 2019 at 10:20 am

      Margaret, Brunswick Stew is a very old, traditional recipe that people have been making and enjoying for well over 100 years.

      Reply
  3. Elaine says

    June 27, 2015 at 6:45 pm

    what size can of tomatoes?

    Reply
    • Lana Stuart says

      June 27, 2015 at 7:03 pm

      It's a 14.5 ounce can.

      Reply
  4. Lisa M in Indy says

    March 02, 2015 at 9:24 pm

    OMG. My prayers have been answered! Brunswick Stew was a wonderful dish I remember from my married years living in Albany, GA many moons ago. There was a little shack down by the railroad tracks where they had the best BBQ and Brunswick stew, oh and they always gave you a couple of slices of white bread; unfortunately, I haven't had it since but your recipe reminds me of what I had. So thick a spoon almost stood up. Corn, beans, potatoes, the ham bone, and chicken with all those great flavors. I'll be making a grocery trip this week and cannot wait to make this! As a 'Yankee' (from Delaware) living in Georgia, Brunswick Stew, BBQ - and crispy cornbread out of an iron skillet, and cheese grits...mmm good! Nuthin' better. Thanks, Lana!

    Reply
  5. Nell Jean says

    June 20, 2013 at 3:20 pm

    I remember when South Georgia recipes for Brunswick Stew started with a hog head, which must be prepared with utmost care.

    Reply
  6. Douglas S says

    December 05, 2012 at 11:09 pm

    It's nice to see a recipe with amounts. My Grandad made Brunswick Stew regularly, and shortly before he passed at least three different relatives (my Mom, my aunt, and a cousin) asked for the recipe... Of course, each one got something different. We laugh now about how he just wanted to keep his own version a secret, but really it's just that he used whatever was in season, leftover, or about to go over in the freezer. It always had pork and chicken, plus any game that was easily had - yes, squirrel wasn't unusual - and baby Limas/butterbeans, corn, and that smoky flavor you talk about here. Mmmm, might have to go get this started.

    Reply
  7. Angie @ Big Bear's Wife says

    October 30, 2012 at 3:43 pm

    Thank you for this recipe! I LOVE stew over white rice! I can't wait to make this!

    Reply
    • Lana says

      October 30, 2012 at 3:44 pm

      You're welcome, Angie! I'd love to know how it turns out for you.

      Reply
« Older Comments

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

WELCOME Y'ALL!

Lana Stuart, author of Never Enough Thyme

Hi! I'm Lana Stuart, the cook, writer, and founder of Never Enough Thyme. I've been cooking since I was tall enough to reach the stove and started this blog in 2009 so I could share my delicious home cooking recipes with all of you. You'll find almost 700 recipes here so there's sure to be something your family will like!
More About Me →

Start the Day with a Great Breakfast!

  • New Orleans Beignets
  • Easy Peach Turnovers
  • Cheesy Tomato Grits with Chiles and Bacon
  • Steak and Eggs
  • Banana Nut Bread
  • Easy Sausage Muffins

Slow Cooker Favorites

  • Slow Cooker Chicken and Dumplings
  • Spiced Slow Cooker Applesauce
  • Slow Cooker Chicken Stew
  • Slow Cooker Bread Pudding
  • Slow Cooker Southwestern Pork Stew
  • Slow Cooker Cheesy Potatoes and Ham
Never Enough Thyme Featured On Collage

Footer

↑ back to top

About

  • About
  • Privacy
  • Terms & Conditions
  • Accessibility Policy
  • Contact
  • Media
Graphic collage showing many sites where Never Enough Thyme has been featured.

Also Check Out

  • Condiments & Extras
  • Great Breakfasts
  • Tasty Beverages
  • Canning and Preserving

Never Enough Thyme is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com

This blog generates income via ads.

All images and text on Never Enough Thyme are protected by U. S. Copyright Law. If you'd like to feature a post from Never Enough Thyme, you may use one photo credited and linked back to the original recipe post.

Copyright © Never Enough Thyme 2021. All rights reserved.