|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 4g||6%|
|Saturated Fat 1g||6%|
|Total Carbohydrate 50g||18%|
|Dietary Fiber 3g||10%|
|Total Sugars 17g|
|Vitamin C 13mg||64%|
|*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.|
Brunswick stew is a deliciously simple Southern dish made of meat, vegetables, and a tomato-based broth. It is similar to burgoo, but this stew recipe has a barbecue twist. There are many variations on Brunswick stew (and everyone thinks theirs is the only way to make it); this recipe includes chicken or pork, creamed corn, and potatoes, with a bit of barbecue sauce and a little hot sauce to give this stew its fabulous flavor. Made with cooked meat and vegetables, the stew is super quick and a great way to use up leftovers. You can even use leftover pulled pork as the stew meat.
Along with the debate over the "right" way to make it, there's also disagreement about the origin of the stew's name. Virginia claims the stew was named for its own Brunswick County, while the state of Georgia says it originated in the city of Brunswick, Georgia. Regardless of where it came from, it is agreed that the Southern stew was originally made with squirrel or other small game and a few vegetables.
You can serve your Brunswick stew as the main dish, with freshly baked cornbread or corn muffins and a tossed salad on the side. It's also traditionally part of a barbecue meal that includes chicken or pork, baked beans, and coleslaw and potato salad. Don't worry if you have leftovers; Brunswick stew tastes even better the next day.
Watch Now: Georgia-Style Brunswick Stew Recipe
"Simple, flavorful, and great for leftovers, this recipe is ideal if you have leftover chicken, potatoes, and bacon fat. If not, no worries. You can still cook up them up. Just note it will take twice as long for prep and cooking if that's the case. Either way, the resulting product is super tasty." —Victoria Heydt
2 pounds cooked and diced boneless, skinless chicken, pork, or a combination
3 (15- to 16-ounce) cans cream-style corn
2 to 3 cups diced cooked potatoes
1 1/2 cups ketchup
1/2 cup barbecue sauce
3 to 4 tablespoons bacon drippings
2 tablespoons Worcestershire sauce
Kosher salt, to taste
1/2 teaspoon freshly ground black pepper, or to taste
1 teaspoon hot sauce, or to taste
1 or 2 tablespoons dried minced onion, optional
Gather the ingredients.
Place all of the ingredients in a stockpot or Dutch oven.
Place the pan over high heat and bring to a boil.
Reduce the heat to low and cover the pan; simmer until hot and bubbly, about 30 minutes.
Taste the stew and adjust the seasonings with more salt, pepper, and hot sauce as needed.
Serve and enjoy.
- A classic Brunswick stew is often made with lima beans—add some cooked lima beans to the stew, if you'd like.
- If you like your Brunswick stew thicker, mash up a few chunks of the cooked potato and simmer for a few minutes longer.
- If you have canned potatoes on hand, feel free to substitute them for the diced cooked potatoes.
How to Store and Freeze
Brunswick stew keeps well and tastes great days after it's cooked. It can be kept in the refrigerator or, for longer storage, placed in the freezer.
- Store any extra Brunswick stew in an airtight container in the refrigerator. It will keep for up to 3 or 4 days. Reheat before serving.
- Brunswick stew also freezes well. Let cool and store in an airtight, freezer-safe container with about half an inch of space left at the top. Store in the freezer for up to 3 months. Defrost in the refrigerator overnight before reheating and serving.