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 Regardless of where it came from, it is agreed that the Southern stew was originally made with squirrel or other small game and a few vegetables.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.
"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
A Note From Our Recipe Tester
Ingredients
2poundscooked and diced boneless, skinless chicken, pork, or a combination
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.
Recipe Variations
A classic Brunswick stew is often made with limabeans—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.
Nutrition Facts (per serving)
355
Calories
4g
Fat
50g
Carbs
32g
Protein
Show Full Nutrition Label
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Nutrition Facts
Servings: 10
Amount per serving
Calories
355
% Daily Value*
Total Fat 4g
6%
Saturated Fat 1g
6%
Cholesterol 78mg
26%
Sodium 969mg
42%
Total Carbohydrate 50g
18%
Dietary Fiber 3g
10%
Total Sugars 17g
Protein 32g
Vitamin C 13mg
64%
Calcium 39mg
3%
Iron 2mg
13%
Potassium 835mg
18%
*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 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).
The difference between Brunswick stew and beef stew is very simple. Beef stew consists of beef, vegetables, tomato sauce, and some seasoning, while Brunswick stew has a very spicy flavour that comes from a combination of BBQ sauce and ketchup, and is made with beef, pork, and chicken.
How do you make Brunswick stew less sweet? Choose a BBQ sauce that doesn't have added sugar for a less sweet stew. If you've already made your stew and it tastes too sweet, try adding a dash of lemon juice or apple cider vinegar and a pinch of salt. The extra acidity can help round out the sweet flavor.
According to the anthropologist Charles Hudson, Southeastern Indians made a stew from hominy and groundhog or squirrel, and also boiled bear and deer meat with fresh corn kernels and squash. Brunswick stew belongs to a family of southern stews, its closest relative perhaps being Kentucky burgoo.
In South Alabama, it is called 'Camp Stew'. The origin is debated between Virginia and Georgia, but most people believe it to be from Brunswick, GA, hence the (other) name 'Brunswick Stew'. The name 'Alabama Stew' is because today, most of the places you will find it will be in South Alabama.
The flour helps to thicken a stew as it cooks. Whisk a teaspoon of flour in a little cold water to make a slurry, then stir into the stew as it's cooking. Don't add dry flour directly to the stew as it may clump. After adding the slurry, bring the stew to boil.
Chuck. Chuck is one of the leaner types of beef, making it perfect for stews because it melts into delicious pieces as it cooks. A chuck roast has a large amount of connective tissue, which allows it to retain its moisture during the cooking process.
Each stew has its own flair and flavors depending on its origins. In general, Burgoo uses game meat and has lima beans and corn added along with hot sauce and Worcestershire. Brunswick Stew has similar game meat though is now most often made with chicken and salt pork, and also often includes okra.
Paprika. Use regular or hot paprika if you want a little warmth and Smoked Paprika if you're after more of a barbeque style smoky flavour. Chilli and paprika work well with tomato based dishes where as herbs work best with gravy based stews.
I almost always add some beef bouillon crystals to my stew, it helps oomph (yes, a technical term) the beefiness of the stock. Sometimes also use a few shots of worcestershire sauce or soy sauce - both will also add some oomph to the flavor.
Not adding enough seasoning would be the second potential issue. Add plenty of pepper and some salt and it should taste better. Using beef stock or red wine is better than water for the liquid. Use just enough to cover the meat and vegetables.
Virginia's stew tends to include chicken, while Georgia's most often includes pork. Georgia Brunswick stew is spicier, and sometimes features barbecue flavors. Virginia Brunswick stew is usually cooked longer in bigger batches, which makes it thicker than Georgia's version.
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.
She began making Brunswick stew, for which she was later renowned, with chicken and local produce. In the 1920s Fearnow began selling her stew through the Woman's Exchange in downtown Richmond, where many women sold homemade goods to earn money.
Packed full of okra, corn, potatoes, barbecue, chicken, and tomatoes, Brunswick stew is a delicious showcase for locally grown ingredients. For nine decades, Our State has made its way into homes across North Carolina, the United States, and the world.
Each stew has its own flair and flavors depending on its origins. In general, Burgoo uses game meat and has lima beans and corn added along with hot sauce and Worcestershire. Brunswick Stew has similar game meat though is now most often made with chicken and salt pork, and also often includes okra.
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