Georgia-Style Brunswick Stew

Georgia style Brunswick stew recipe

The Spruce / Julia Hartbeck 

  • Total: 38 mins
  • Prep: 8 mins
  • Cook: 30 mins
  • Servings: 10 servings
Nutritional Guidelines (per serving)
515 Calories
17g Fat
60g Carbs
36g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 10
Amount per serving
Calories 515
% Daily Value*
Total Fat 17g 22%
Saturated Fat 6g 29%
Cholesterol 100mg 33%
Sodium 1196mg 52%
Total Carbohydrate 60g 22%
Dietary Fiber 3g 12%
Protein 36g
Calcium 52mg 4%
*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.)

Brunswick stew is a deliciously simple Southern dish made of meat, veggies, and a tomato-based broth. Similar to burgoo, this stew recipe has a barbecue twist. If you're wondering where the Brunswick stew got its name, the answer is trickier than you might think. Virginia claims the stew was named for its own Brunswick County, while the state of Georgia claims it originated in the city of Brunswick, Georgia. Regardless of where it came from, the Southern stew was originally made with squirrel or other small game and a few vegetables.

This is a Georgia-style Brunswick stew made with chicken or pork, creamed corn, and potatoes. Barbecue sauce and a little hot sauce give this stew its fabulous flavor and make it a popular dish to serve with grilled foods. This version is made with cooked meat and vegetables, making it super quick and a great way to use up leftovers. You can even use leftover pulled pork as the stew meat.

Serve your Brunswick stew with freshly baked cornbread or corn muffins and a tossed salad for a full meal. It tastes even better the next day.


Watch Now: Georgia-Style Brunswick Stew Recipe


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

Steps to Make It

  1. Gather the ingredients.

    Ingredients for George style Brunswick stew
    The Spruce / Julia Hartbeck 
  2. Place all of the ingredients in a stockpot or Dutch oven.

    Place ingredients in pot
    The Spruce / Julia Hartbeck 
  3. Place the pan over high heat and bring to a boil.

    Place pan over heat
    The Spruce / Julia Hartbeck 
  4. Reduce the heat to low and cover the pan; simmer until hot and bubbly.

    Reduce heat
    The Spruce / Julia Hartbeck 
  5. Taste the stew and adjust seasonings with more salt, pepper, and hot sauce as needed.

    Taste the stew
    The Spruce / Julia Hartbeck 
  6. Serve and enjoy.

    Georgia style Brunswick stew
    The Spruce / Julia Hartbeck 

Recipe Variations

  • 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. Transfer the stew into airtight containers before storing in the fridge or freezer. If you're planning to eat any leftovers the next day, don't leave the stew out overnight. Simply put the whole covered pot in the fridge.

  • 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.

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