Traditional Brunswick Stew With Pork and Chicken

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 02/8/24
Tested by Mary Jo Romano
brunswick stew in bowls

The Spruce Eats / Diana Chistruga

Prep: 15 mins
Cook: 40 mins
Total: 55 mins
Servings: 8 servings
Yield: 11 1/2 cups

Brunswick stew is a Southern dish that features beans, vegetables, and meat in a tomato base. Early Brunswick stews were often made with squirrel, rabbit, and even opossum. The thinking was to use whatever was local and easily available (much like today). These days, pork, chicken, and beef are the most common proteins found in this stew.

What's In Brunswick Stew?

This Brunswick stew is made with cooked pork shoulder or leftover pulled pork, along with shredded or chopped cooked chicken thighs and vegetables. The barbecue sauce and a touch of cayenne pepper add rich flavor to the classic stew. This recipe makes good use of leftover meat and vegetables and takes advantage of what ingredients are in your pantry.

Serving Sides

Serve this Brunswick stew with pickles, coleslaw, or a salad on the side. Don't forget about the cornbread or biscuits. Get creative and serve this with fried okra, hushpuppies, or sautéed spinach.

How Can I Use Leftovers?

There's no doubt that this stew is very thick and hearty, so you might find yourself with some leftovers. Here are a few different ways to use whatever's remaining to make what'll feel like a brand-new meal: Use the stew to stuff potato skins, toss with pasta, grains, or rice, or serve over eggs.

Tips for the Tastiest Brunswick Stew

  • For the pulled pork—If using prepared pulled pork with barbecue sauce, use about 1 to 1 1/4 cups of barbecue sauce instead of the full amount.
  • For the barbecue sauce—Try using a North Carolina-style vinegar-based barbecue sauce.
  • Adjust the heat and sweet—Don't hesitate to adjust the level of heat and sugar in this recipe to your particular taste.
WHAT YOU'LL NEED TO MAKE THIS BRUNSWICK STEW
Amazon Lodge EC6D43 Enameled Cast Iron Dutch Oven, 6-Quart, Island Spice Red
A Great Dutch Oven
Farberware Stainless Steel Iridescent Measuring Cups Set
Handy Measuring Cups
OXO Good Grips
A Traditional Wooden Spoon

“A complex, hearty, robust and flavorful stew using pulled pork and shredded chicken thighs. Using a North Carolina style vinegar-based BBQ sauce is essential. Best to taste during preparation after the addition of the BBQ sauce to monitor the sugar level of the sauce added. Truly fabulous and complete when served with coleslaw and cornbread.” —Mary Jo Romano

Traditional Brunswick Stew With Pork and Chicken/Tester Image
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Ingredients

  • 6 tablespoons (3-ounces) unsalted butter

  • 1 1/2 cups coarsely chopped onion

  • 1 tablespoon minced garlic

  • 3 cups diced potatoes

  • 1 1/2 cups frozen baby lima beans

  • 2 cups frozen corn kernels

  • 3 cups chicken stock

  • 1 (14 1/2-ounce) can diced tomatoes

  • 1 cup barbecue sauce, more to taste

  • 1 tablespoon Worcestershire sauce

  • 1 tablespoon packed brown sugar, optional

  • 1/2 teaspoon fine salt, more to taste

  • 1/4 teaspoon freshly ground black pepper, more to taste

  • 1/4 teaspoon cayenne pepper, more to taste

  • 2 cups shredded, cooked chicken thighs

  • 2 cups shredded, cooked pulled pork

  • Cornbread or biscuits, for serving, optional

  • Coleslaw, for serving, optional

Steps to Make It

  1. Gather the ingredients.

    brunswick stew ingredients

    The Spruce Eats / Diana Chistruga

  2. Melt 6 tablespoons (3-ounces) unsalted butter in a large Dutch oven over medium heat. Add 1 1/2 cups coarsely chopped onion and cook, stirring frequently, until the onion is translucent, about 3 minutes.

    diced onions sauteeing in pot

    The Spruce Eats / Diana Chistruga

  3. Add 1 tablespoon minced garlic and cook, stirring for 1 minute longer. Add 3 cups diced potatoes, 1 1/2 cups frozen baby lima beans, 2 cups frozen corn kernels, 3 cups chicken stock, and 1 (14-ounce) can diced tomatoes. Bring to a boil. 

    liquid and veggies added to pot for brunswick stew

    The Spruce Eats / Diana Chistruga

  4. Cover, reduce heat to low, and simmer for about 15 minutes, ​or until the potatoes are tender.

    cooked brunswick stew in pot

    The Spruce Eats / Diana Chistruga

  5. Add 1 cup barbecue sauce, 1 tablespoon Worcestershire sauce, 1 tablespoon packed brown sugar, if using, 1/2 teaspoon salt, more to taste, 1/4 teaspoon ground black pepper, more to taste, 1/4 teaspoon cayenne pepper, more to taste, 2 cups shredded, cooked chicken thighs, and 2 cups shredded, and 2 cups shredded cooked pulled pork. Mix well to combine.

    bbq sauce and shredded chicken and pork added to pot of brunswick stew

    The Spruce Eats / Diana Chistruga

  6. Simmer, covered, for 15 minutes. Adjust the seasonings to taste with more BBQ sauce, salt, black pepper, and cayenne pepper, if desired. Serve with cornbread or biscuits, along with coleslaw on the side.

    finished brunswick stew in pot after final simmer

    The Spruce Eats / Diana Chistruga

Feeling Adventurous? Try This:

  • Swap the frozen vegetables called for your favorites.
  • Swap the barbecue sauce for apple cider vinegar. Start with 1/4 cup and add more to taste.
  • Add shredded beef in addition to pork and chicken.
  • Use smoked versions of cooked pork and chicken.

How to Store

Store leftovers in an airtight container and consume within 4 days. To reheat, transfer the stew to a saucepan and heat over medium until warmed through to your liking.

Helpful Links

Nutrition Facts (per serving)
559 Calories
21g Fat
65g Carbs
30g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 559
% Daily Value*
Total Fat 21g 28%
Saturated Fat 9g 46%
Cholesterol 120mg 40%
Sodium 1299mg 56%
Total Carbohydrate 65g 24%
Dietary Fiber 7g 24%
Total Sugars 29g
Protein 30g
Vitamin C 21mg 105%
Calcium 102mg 8%
Iron 4mg 22%
Potassium 1300mg 28%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)