Brunswick stew – a hearty southern dish that’s perfect for chilly nights. If you love barbecue flavors, this is sure to become one of your new favorites.
It’s loaded with smoked meats, veggies and great seasonings. And best of all, it’s super easy. Only a few minutes of hands on time is all it takes.
What is Brunswick Stew?
Brunswick stew is a tomato based stew with meat and veggies that’s flavored with barbecue sauce. It’s exact origins are unknown, but both Georgia and Virginia claim it as their own.
A plaque on an old iron pot in Brunswick, Georgia, says the first Brunswick stew was made in it on July 2, 1898. Virginia, meanwhile, has stories that say it was invented there before the Civil War.
Whatever the case, someone somewhere sure came up with one tasty pot of stew!
We first had it a few years back at a BBQ restaurant called Butts on the Creek in Maggie Valley, North Carolina. Ever since, we’ve been wanting to cook it for GypsyPlate.
Recipes vary greatly, some have different veggies depending on what’s available, some use only one meat and some use several. Some are thinner, some are thicker. But they all share the same soul.
Brunswick Stew Ingredients
As I mentioned, these can vary quite a bit, but here is what we used today:
- Smoked Meat – We got pulled chicken, pulled pork and beef brisket from a local BBQ restaurant.
- Aromatics – Onion and garlic.
- Veggies – Frozen corn, lima beans and okra, along with canned tomatoes.
- Chicken stock
- Sauces – BBQ, worcestershire and hot sauce.
- Spices – Freshly cracked black pepper and cayenne powder.
How to make Brunswick Stew
This stew is super easy to make, especially if you have already cooked meats. It’s as simple as:
- Sauté the onions.
- Stir in the garlic for a minute or two.
- Mix everything else in and let it cook!
Can you make Brunswick Stew in a Crock Pot?
Absolutely! This is the ultimate “just dump everything in the crockpot and turn it on” meal. Seriously. Give everything a good mix, cover and cook for 3 hours on high or 5 hours on low. Go run some errands and come back to some amazing aromas.
How about an Instant Pot?
Certainly. If your in a hurry, use your trusty pressure cooker. Just give the onions and garlic a quick sauté, then add in all remaining ingredients and pressure cook on high for five minutes. Allow pressure to natural release for 10 minutes.
- If you want to use only one or two types of meat, that’s fine. Just use the same total amount. It was originally cooked with small game like squirrel and possum!
- Use whatever veggies you have on hand that day.
- Add a dash of liquid smoke to enhance the smokiness (or if you don’t have access to smoked meat).
- Some variations have potatoes, which make it even thicker.
What to serve with Brunswick Stew
As it’s loaded with meats and veggies, this makes for a great meal all on it’s own. Personally though, we like it with a side of cornbread. Try our Cheddar Bacon Jalapeño Cornbread, it goes great with this stew.
Sometimes we also like a nice fresh salad on the side.
As with any stew, this makes great leftovers, as the flavors seem to get accentuated as it rests.
Refrigerate in an airtight container for 3-4 days. Reheat in a pan on the stovetop. You may want to add a little extra water when reheating.
You can also freeze this stew in an airtight container for 2-3 months, for best quality.
We hope you enjoy this Brunswick stew as much as we do. If your craving great Southern flavors, or just need something warm and hearty on a winter day, this recipe is sure to be a hit.
Give it a try, and please leave a comment and review, I love hearing from you!
And be sure to subscribe to the GypsyPlate mailing list, we’re always cooking up new recipes for you!
Brunswick Stew, on my Gypsy Plate… enjoy!
- 4 Tbsp butter
- 1 large onion, chopped
- 5 garlic cloves, finely chopped
- 2 cups frozen corn
- 2 cups frozen lima beans
- 1.5 cups frozen okra
- 1 14oz can diced tomatoes
- 4 cups chicken broth
- 1 cup barbecue sauce
- 2 Tbsp Worcestershire sauce
- 1-2 tsp hot sauce
- 1 tsp ground black pepper
- 1/2 tsp cayenne pepper
- 2 cups cooked pulled chicken
- 2 cups cooked pulled pork
- 2 cups cooked beef brisket
- Heat butter in a large soup pot over medium high heat. Add chopped onion and sauté until it starts to brown up.
- Add in garlic, stir and cook 1-2 minutes.
- Add remaining ingredients: tomatoes, chicken stock, worcestershire sauce, hot sauce, barbecue sauce, pepper, cayenne and meats. Mix well.
- Bring to a boil, then reduce heat to low. Cover and cook 30-40 minutes.
Slow Cooker Method
- Add all ingredients into 6qt or larger slow cooker. Mix well.
- Cover and cook on low for 5 hours or high for 3 hours.
Instant Pot Method
- Set instant pot to the Saute setting. Add butter and, once hot, add chopped onions. Sauté a few minutes until they start to brown up.
- Stir in garlic and cook one to two minutes. Turn off the pressure cooker.
- Add remaining ingredients into pressure cooker and stir well.
- Seal the lid, press Manual/Pressure Cook, and set timer to 5 minutes on High (it will take 10-15 minutes for pressure to build up). When time is up, allow 10 minute natural release.
Nutrition InformationYield 10 Serving Size 1
Amount Per Serving Calories 466Total Fat 17gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 8gCholesterol 96mgSodium 1327mgCarbohydrates 49gFiber 6gSugar 28gProtein 30g
Nutrition information calculated by Nutritionix.
Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.
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