Brunswick Stew – a classic Southern barbecue side dish combining meat and a variety of vegetables
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.
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 pot of Brunswick Stew.
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 Brunswick Stew. They’re all different and delicious in their own unique way.
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.
Brunswick Stew - a classic Southern barbecue side dish combining meat and a variety of vegetables Click To TweetHow to Make Brunswick Stew
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.
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.
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.
When tender, set the chicken aside until cool enough to handle. I usually prepare the recipe to this point and place the chicken and broth in separate containers in the refrigerator overnight. That also gives me an opportunity to let the fat rise to the top of the broth so that I can remove the majority of it before finishing the recipe.
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
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.
Cook for 45 minutes to 1 hour or until the vegetables are tender. Makes 15-18 servings.
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.
Enjoy!
More Never Enough Thyme Recipes You’ll Enjoy:
Brunswick Stew recipes from Other Bloggers:
- Georgia Style Brunswick Stew from The Spruce Eats
- Easy Brunswick Stew from Spicy Southern Kitchen
- Brunswick Stew from Immaculate Bites
Pin to Your Pinterest Side Dishes Board!
Brunswick Stew
Ingredients
- 1 ham bone (preferably from a country cured ham)
- 3 quarts water
- 1 stewing hen (approx. 4 pounds)
- 2 bay leaves
- 1 tsp. dried thyme or several sprigs fresh
- 6-7 stems parsley
- 2 celery ribs
- 2 small onions
- 1/2 tsp. black peppercorns
- 1 can diced tomatoes
- 1 large onion, chopped
- 3-4 medium potatoes, cubed
- 2 cups butterbeans or baby lima beans
- 2 can whole kernel corn, drained
- 1 18-oz. bottle sweet 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)
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 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
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Nutrition Information:
Yield: 18 Serving Size: 1Amount Per Serving:Calories: 160 Total Fat: 1g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 5mg Sodium: 773mg Carbohydrates: 34g Fiber: 4g Sugar: 15g Protein: 6g
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claudia lamascolo/aka pegasuslegend says
atNot sure I have ever seen a pertier stew! love those butter beans Lana nice job here!
Lana says
atThanks, Claudia. And it’s so easy, too!
Happier Than A Pig in Mud says
atLooks like a hearty meal! I’ve never had it, love me some lima beans:@)
Cookin' Canuck says
atI have read about Brunswick Stew many times, but have never actually made it. It looks so comforting!
Lucy says
atBrunswick 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!
Lana says
atOh, no, Lucy! It’s really easy. Just simmer a hen, remove the meat, add the veggies and simmer some more. No labor at all!
Rachel says
atI 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
Lana says
atRachel – 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.
Miss @ Miss in the Kitchen says
atMaybe 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!
Lana says
atI’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.
Pam says
atHi, 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
Lana says
atSounds like it’s meant to be! Hope you enjoy the Brunswick Stew.
Kay says
atThis looks so good. We’re having snow again here and I need comfort food. This will do just fine :)
The Guerilla Griller says
atBeing 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
Lana says
atHi! 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!
Sharon says
atMy 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!
Lana says
atIt 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.
Rhonda says
atwow,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)
Drick says
athave 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…
Lana says
atI know, Drick! We have GOT to be long-lost cousins.
Miss P says
atLooks just like what we grew up with. Mr. Wyatt would be proud. Just pass the cornbread.
Miss P
Lana says
atYou 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.
sippitysup says
atI’m a lapsed southerner, you don’t have to explain this one to me!! GREG
Julie m. says
atMmmmm. 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!
Lindsey @ Gingerbread Bagels says
atYour 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!
Renee (Kudos Kitchen) says
atI’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!
Lana says
atYou’re welcome, Renee. I hope you’ll try this very southern recipe soon.
walter mock says
atI serve my brunswick stew with homemade cornbread… mine is made with smoked boston but and smoked chicken…..and I was born in brunswick,ga…..
Sara says
atI 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!
Leland says
atI 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.
Lana says
atWell, 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!
Cyndi says
atOh 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!!
Angie @ Big Bear's Wife says
atThank you for this recipe! I LOVE stew over white rice! I can’t wait to make this!
Lana says
atYou’re welcome, Angie! I’d love to know how it turns out for you.
Douglas S says
atIt’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.
Nell Jean says
atI remember when South Georgia recipes for Brunswick Stew started with a hog head, which must be prepared with utmost care.
Lisa M in Indy says
atOMG. 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!
Elaine says
atwhat size can of tomatoes?
Lana Stuart says
atIt’s a 14.5 ounce can.
Margaret Swindells says
atWow, all these comments. Did anyone actually make this stew. That’s what I look for.
Lana Stuart says
atMargaret, Brunswick Stew is a very old, traditional recipe that people have been making and enjoying for well over 100 years.