Georgia-Style Brunswick Stew

Brunswick Stew
Diana Rattray
Ratings (132)
  • Total: 50 mins
  • Prep: 10 mins
  • Cook: 40 mins
  • Yield: 6-8 Servings
Nutritional Guidelines (per serving)
515 Calories
17g Fat
60g Carbs
36g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This is a Georgia-style Brunswick stew made with chicken or pork, corn, and potatoes. Barbecue sauce and a little hot sauce give this stew its fabulous flavor. This version is made with cooked meat and vegetables, making it a fast and easy recipe. A classic Brunswick stew is often made with lima beans--add some cooked lima beans to the stew if you'd like.

There are plenty of claims as to the origin of Brunswick stew. North Carolina, Virginia, and Georgia each have a Brunswick County, and they all celebrate the flavorful stew. The original Brunswick stew was made primarily with squirrel and few vegetables.

Georgia style Brunswick stew ingredients
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  • 2 pounds chicken (or pork, or a combination, cooked and diced)
  • 1/2 teaspoon ground black pepper (or to taste)
  • 1 teaspoon hot sauce (or to taste)
  • 2 tablespoons Worcestershire sauce
  • Optional: 1 or 2 tablespoons dried minced onion
  • 3 to 4 tablespoons bacon drippings
  • 1/2 cup barbecue sauce (your favorite)
  • 1 1/2 cups ketchup
  • 2 to 3 cups diced potatoes (cooked)
  • 3 (15 to 16-ounce) cans cream-style corn

Steps to Make It

Place all ingredients in a stockpot or Dutch oven.

Place Brunswick stew ingredients in pot
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Place the pan over high heat and bring to a boil.

Bring pan with ingredients to boil
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Reduce the heat to low and cover the pan; simmer until hot and bubbly.

Reduce heat and simmer stew
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Taste the stew and adjust seasonings with more salt, pepper, and hot sauce, as needed.

Add seasonings to stew
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Serve the stew with freshly baked cornbread and a tossed salad.

Serve finished Brunswick stew with cornbread
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