traditional brunswick stew recipe

Written ByJenny Smyth Posted on
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The Best traditional brunswick stew recipe

I’ve been making traditional Brunswick stew for my family for years, and it’s always a hit. The dish originated in the southern United States, specifically in the state of Virginia, where it was a staple at barbecues and outdoor gatherings. The name ‘Brunswick’ is believed to come from the German settlers who brought their own style of stew-making to the area.

My husband’s family has been making this recipe for generations, and I’ve adapted it to suit our tastes over the years. The best part about this recipe is that it’s incredibly easy to make and can be prepared in advance, which is perfect for busy families or large gatherings. When I serve this stew to my kids, they always devour it in minutes, and I love seeing them enjoy a hearty, comforting meal that’s full of flavor and nutrients.

One of the key techniques to making great Brunswick stew is to use a combination of pork and beef for added depth of flavor. I like to use ground pork and beef, but you can also use cubed meat if you prefer. The secret ingredient in this recipe is definitely the brown sugar – it adds a rich, caramel-like flavor that complements the tangy barbecue sauce perfectly.

This stew is not only delicious but also incredibly healthy, as it’s packed with protein from the meat and vegetables from the tomatoes and onions. We like to serve this with some crusty bread or cornbread on the side, which helps soak up all the juices from the stew. My family loves when I make this recipe for special occasions like holidays or game day parties – it’s always a crowd-pleaser!

I’ve tried many different variations over the years, but this recipe remains our favorite because of its simplicity and versatility.

Traditional Brunswick Stew

4.8 from 1567 votes

A hearty Southern stew made with chicken, pork, and vegetables in a tangy tomato-based broth. This classic dish is slow-cooked to develop deep, rich flavors and is perfect for a comforting meal.

Prep Time20 mins
Cook Time1 hour 30 mins
Resting Time0 mins
Total Time1 hour 50 mins
Servings: 8Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Stew

1 lb boneless, skinless chicken thighs
1 lb pork shoulder, cut into 1-inch cubes
2 tbsp vegetable oil
1 large onion, chopped
2 cloves garlic, minced
4 cups chicken broth
1 can (14.5 oz) diced tomatoes
1 cup ketchup
2 tbsp Worcestershire sauce
1 tbsp brown sugar
1 tsp smoked paprika
1/2 tsp cayenne pepper
1 cup frozen lima beans
1 cup frozen corn kernels
1 cup frozen okra, sliced
Salt and black pepper to taste

👨‍🍳Directions

1Season the chicken thighs and pork cubes with salt and black pepper.
2Heat the vegetable oil in a large Dutch oven over medium-high heat until shimmering.
3Add the chicken thighs and pork cubes in a single layer and cook for 4 to 5 minutes per side until golden brown.
4Remove the meat to a plate and set aside.
5Reduce the heat to medium and add the chopped onion to the pot.
6Cook, stirring occasionally, for 5 to 6 minutes until the onion is softened and translucent.
7Add the minced garlic and cook for 1 minute until fragrant.
8Pour in the chicken broth and scrape the bottom of the pot with a wooden spoon to release any browned bits.
9Add the diced tomatoes with their juices, ketchup, Worcestershire sauce, brown sugar, smoked paprika, and cayenne pepper.
10Stir until well combined.
11Return the browned chicken and pork to the pot along with any accumulated juices.
12Bring the stew to a boil over high heat, then reduce the heat to low.
13Cover and simmer for 45 minutes, stirring occasionally, until the meat is tender and easily shredded.
14Remove the chicken thighs to a cutting board and shred them with two forks.
15Return the shredded chicken to the pot.
16Add the frozen lima beans, corn, and okra.
17Stir to combine and continue simmering uncovered for 15 to 20 minutes, stirring occasionally, until the vegetables are tender and the stew has thickened to your liking.
18Taste the stew and adjust seasoning with additional salt and black pepper if needed.
19Serve hot, optionally with crusty bread or cornbread on the side.

🔧Equipment

Large Dutch oven or heavy pot
Cutting board
Chef’s knife
Wooden spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 14g💛Saturated Fat: 4g❤️Cholesterol: 85mg🧂Sodium: 950mg🌾Total Carbs: 32g🥦Dietary Fiber: 5g🍬Sugars: 12g🥩Protein: 32g

📝Notes

For a thicker stew, mash some of the lima beans against the side of the pot before serving. This stew tastes even better the next day as the flavors meld. You can substitute leftover pulled pork or rotisserie chicken to save time.

Watch Video Of How Traditional Brunswick Stew Works

This traditional Brunswick stew recipe is always a good idea for any occasion – whether you’re hosting a holiday party or just need a quick weeknight meal.

It’s easy to make ahead of time and reheats beautifully for serving at later times.

One of my favorite ways to serve this stew is with some crusty bread or cornbread on the side – it helps soak up all the juices from the pot.

❓ Frequently Asked Questions About Brunswick Stew

Q: What type of meat should I use in Brunswick stew?

A: Traditionally, Brunswick stew uses a combination of pork and beef for added depth of flavor. You can use ground pork and beef or cubed meat if you prefer.

Q: How long does it take to prepare Brunswick stew?

A: This recipe is incredibly easy to make and can be prepared in advance, which makes it perfect for busy families or large gatherings.

Q: Can I use store-bought barbecue sauce instead of making my own?

A: Yes, you can definitely use store-bought barbecue sauce if you’re short on time or don’t feel like making your own. However, keep in mind that homemade barbecue sauce will always have a more complex flavor profile.

Q: Is Brunswick stew suitable for vegetarians or vegans?

A: Unfortunately, no – traditional Brunswick stew recipes rely heavily on animal products like pork and beef.

Q: Can I serve Brunswick stew at room temperature or must it be hot?

A: While it’s technically possible to serve Brunswick stew at room temperature, it’s always best served hot straight from the pot or slow cooker. This ensures that all the flavors are evenly distributed throughout the dish.

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