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.
Thank you for stopping by. It means a lot to have you here.
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!
Late husband was from Valdosta and made this. Instead of a whole chicken I have legs and thighs in the freezer – can I use those instead?
Sure. I’d probably a couple of chicken breasts as well.
oh miss Lana i can not believe you are using bottled bbq sauce….you know they didnt have that in 17 or 1800’s. I prefer using good bbq meat to mix with the chicken for a rich smoky flavor. I also add 2 cloves, it really makes it 3D! I must say yours looks delish!
Well, this isn’t meant to be an authentic 1800s recipe, it’s my version of Brunswick stew for the way we cook today.
This brings me to tears! My husband’s uncle Jeff Jones owned a grocery store in Albany, GA, and he used to make this. I’ve been scouring B. 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. here in FL! THANK YOU!
I hope you enjoy it! My husband and I lived in Albany for over 20 years and both of us grew up about an hour down the road from there.
Good job! You know Lana, We like what we like, don’t we.
Well I loved this recipe. It is actually the first recipe I’ve ever made the effort to comment on.
I am from about an hour north of Brunswick, GA, all my life. I grew up eating this very version and was looking for a recipe that closely resembled what I ate growing up. It is the type of recipe you can adjust to your own liking or what you have on hand. A neighbor who is a BBQ Pitmaster borrows my yard to smoke and I had him smoke a Boston butt so that’s the meat I chose. So good. Thanks for this recipe.
I am so pleased that you enjoyed the recipe! And that you took your time to leave a comment. This is the type of Brunswick stew that is served all though south Georgia and the one that I like best as well.
My family LOVED this stew 💕
Great! It’s always a hit at our house, too.
What happens to the peppercorns do they remain hard and in the finished stew?
Peppercorns become soft and mellow when cooked. I’ve never even noticed them in a finished recipe.
Thanks, have not used them before. Have a great weekend!
Mine did not turn out at all like your photos, I slow cooked it for hours and it never got stew like. More like a soup. Very Disappointed
If yours is too soupy, don’t toss it! Add more shredded chicken (from a rotisserie chicken), more potatoes, and more butterbeans(baby limas) and cook until the potatoes are done. Do not add more liquid. You can always salvage a too-thin stew by adding more ingredients or by thickening with cornstarch.
I am surprised that you did not include okra, but then I am a Yankee and what do I know. I will be sure to try your recipe, it sounds really good.
You can include some okra if you like. I prefer my Brunswick Stew without it.
I have never had Brunswick stew prepared this way, and my husband wanted something different from what we were used to. This is an excellent recipe and is great for a crowd. So so good! Love it
Hi Taylor – thanks for taking the time to let me know you enjoyed the recipe! This is how most home cooks and restaurants make Brunswick stew in the area where I grew up so it’s my favorite.
Love your recipes BUT…if it doesn’t have squirrel in it, it is NOT Brunswick Stew…old recipes will die away when make something similar and then tack the name of an original on it…I am a grumpy old man who likes sushi, menudo, and chitlins if done right…that’s my story and I am stickin’ to it…
Whatever. This is my family’s recipe for Brunswick Stew. This is how my grandmother (born in 1915) made it and how my mother makes it. I’m probably as old as you are and I’ve never had Brunswick Stew with squirrel in it. Things change. Recipes evolve. It doesn’t make the newer version invalid. But, you’re welcome to your opinion.
There always seems to be that one guy who has to be an expert on someone else’s recipe. Looks like Jim is the winner for this one.
Appreciate your input Jim. We were all wondering what to do with that pound & half of squirrel meat we all have sitting in the freezer.
Thanks for a great laugh, Scott! My thoughts exactly.
Wow!! I grew up in North Carolina and grew up eating Brunswick stew. Through the years I’ve made it for my family but had never come across a recipe that mirrored the kind I was raised on – until now! This recipe is just how my Granny and my mother used to make it! Thanks so much for sharing this with us! It’s delicious!! Definitely worthy of 10 stars!
Thank you so much for the very kind comment! And I’m so glad you enjoyed the recipe.
This came out EXACTLY the way I hoped it would: AMAZINGLY DELICIOUS! Thanks for posting it!
Great! I’m glad you liked it.
As a native of Brunswick County Virginia we have the best recipe for Brunswick stew. Our recipe won the title Home of the Original Brunswick stew against Brunswick Georgia. Try the recipe from the Home of the Original Brunswick Stew!
It’s actually best from the mountains of NC where we call a “Chicken Stew” a party around a fire that starts in the morning, the stew is cooked over and last’s all night, bring your own stringed instrument
This recipe turned out perfect for me ! Thank you so much.
Happy to hear that! And you’re welcome.
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!
I’m so glad it worked out well for you, Aileen.
We serve Brunswick stew with peanut butter sandwiches or grilled cheese.we cook it in a 10,15,20, or 90 gallon cast iron pot.our recipe is different since lt’s cooked outside
Outside in a big stew pot with a wood fire is the only way to go. Nothing like a big bowl of stew after church on a cold windy Sunday.
Wow, all these comments. Did anyone actually make this stew. That’s what I look for.
Margaret, Brunswick Stew is a very old, traditional recipe that people have been making and enjoying for well over 100 years.
what size can of tomatoes?
It’s a 14.5 ounce can.
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!
I remember when South Georgia recipes for Brunswick Stew started with a hog head, which must be prepared with utmost care.
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.
Thank you for this recipe! I LOVE stew over white rice! I can’t wait to make this!
You’re welcome, Angie! I’d love to know how it turns out for you.
Oh my goodness. this looks absolutely perfect! Can’t wait to try it. As for being a side dish… not so much.. we are having it as the main attraction along with grilled cheese sandwiches… truly a southern favorite!!
I was always told, and have always been told, that brunswick stew wasn’t real without some squirrel. I know that be an old country recipe but it is good. I have also had some without squirrel that was good too.
Well, Leland, if I had to wait until I had some squirrel to put in the pot, we would never ever have any Brunswick Stew around here :-) I’ve never eaten any squirrel and don’t have any plans to either!
I just ordered a pressure canner today, and I’d already decided that I was going to make Brunswick stew to put up for those yucky, cold, wet days when my husband and I are doing the “What’s for dinner?” “I dunno.” thing. While Brunswick stew is certainly time-consuming (the best things in life are), it’s such a cheap dish. I estimate this recipe would cost no more than $10, and for our family of 4, this would cover at least 3 dinners. Win! Thanks so much for sharing your recipe!
I serve my brunswick stew with homemade cornbread… mine is made with smoked boston but and smoked chicken…..and I was born in brunswick,ga…..
I’m not from the south and have sadly never made (or had) brunswick stew. Yours looks so hearty and comforting that I’m going to print your recipe and add it to my list of new recipes to try. Thanks for the wonderful post!
You’re welcome, Renee. I hope you’ll try this very southern recipe soon.
Your brunswick stew look soooo good. :) I absolutely love brunswick stew but haven’t had it forever since I moved back to the west coast. Now I’m craving it!
Mmmmm. I just adore brunswick stew. It’s one of those dishes I had never even heard of until I moved down south and now I can’t get enough of the stuff! Your version looks delightful!
I’m a lapsed southerner, you don’t have to explain this one to me!! GREG
Looks just like what we grew up with. Mr. Wyatt would be proud. Just pass the cornbread.
Miss P
You know, the recipes that I have the most fun with and enjoy posting the most are ones that we grew up with. And it makes me happy to think that Mr. Wyatt would be proud of my Brunswick stew. Just wait until you see what I’m posting next.
have always associated brunswick stew with Georgia for some reason, and with chicken too… you make yours pretty much like I like mine, I swear we’re family…
I know, Drick! We have GOT to be long-lost cousins.
wow,can’t believe this. Today I put a small pork roast on to cook, then my husband and I decided to go see my sweet 99 yr.old granmother in Clermont,GA. Just above gainesville. On the way we said “lets stop and get some Brunswick Stew to go with the pork sandwichs for dinner”. Thats what we did then I get home and find stew on your blog today..how funny, great minds think alike. are you making a pound cake? cause I just took one out of the oven.
Rhonda (publix)
My husband makes a Brunswick Stew with chicken and pork shoulder. I’ve not wanted to tell him it’s lacking something but it must be the BBQ sauce and catsup. I’ll sneak this recipe in the file in hopes he’ll see it and want to give it a try. I sure don’t want to discourage my man from cooking!
It could very well be that, Sharon. The BBQ sauce gives it the smoky quality and the catsup bumps up the sweetness. Both are essential, in my opinion, for Brunswick Stew.
Being from the UK I’ve never heard of Brunswick Stew, but this looks like great party food – and I’m having a housewarming party soon! Looking forward to trying it. My blog is particularly aimed at newbie and nervous cooks, and this has inspired me to do a post on party food – I won’t steal this recipe, but I’ll certainly put a link to it. Thank you
Hi! I’m so glad you like the recipe! However, I really wouldn’t categorize this as party food. I’d say it’s more family supper table food. It is a side dish that is typically served along with barbecued meats, either chicken or pork. I do hope you’ll try it in any case!
This looks so good. We’re having snow again here and I need comfort food. This will do just fine :)
Hi, Lana!
This is kind of weird that I just clicked over to check out what I’ve missed on your blog and I see Brunswick Stew.
One of my most favorite cookbooks (which is almost ready to fall apart on me from being opened so often) is The Ultimate Southern Living Cookbook. Today, I sat on my couch looking through the book for a soup recipe I had made in the past. As I was looking through the soup and stew section of the cookbook I came across one called “Brunswick Stew”. I hadn’t remembered seeing it before and had never heard the term before either. I read through the recipe and mentally added it to my “things to make”.
I click over here and what do I see but Brunswick Stew. I think it’s an omen and a recipe I need to try.
Looks delish! Thanks for sharing.
Pam aka: Bored Cook
Sounds like it’s meant to be! Hope you enjoy the Brunswick Stew.
Maybe I am not as southern as I think I am, I’ve never heard of Brunswick stew before, but now that I have, it sounds amazing! Thanks for the introduction!
I’m surprised that you haven’t heard of Brunswick Stew. It’s a standard at all southern barbecue restaurants. Almost always served as a side dish with pulled pork, barbecued chicken or ribs.
Brunswick stew is a labor of love. We’re fortunate to have excellent Brunswick stew available from our favorite barbecue joint, but should that ever fail me, I will try your excellent recipe!
Oh, no, Lucy! It’s really easy. Just simmer a hen, remove the meat, add the veggies and simmer some more. No labor at all!
I was just wondering if it is possible to replace the whole hen with boneless skinless chicken breast? I would feel a bit more comfortable not having to deal with the bones. Other than that, the stew looks fantastic and I would love to try it. Thanks, Rachel
Rachel – yes, if you don’t want to use a whole chicken you could use just breasts. However, I would suggest a mixture of breasts and boneless, skinless thighs so that you get a variety of both white and dark meats.
I have read about Brunswick Stew many times, but have never actually made it. It looks so comforting!
Looks like a hearty meal! I’ve never had it, love me some lima beans:@)
Not sure I have ever seen a pertier stew! love those butter beans Lana nice job here!
Thanks, Claudia. And it’s so easy, too!