Brunswick Stew

Friends, it’s time for an oldie but goodie! Brunswick Stew is a hearty stew made with tender roasted meat, lots of vegetables, and barbecue sauce. It’s one of the quickest and easiest stews to put together. Not only can you clean out your freezer and use up some of those frozen veggies, but it’s also perfect for using up leftover BBQ pulled pork or chicken. Another easy one-pot meal for the win!

Easy Brunswick Stew Recipe

Brunswick Stew is a Southern classic with origins that are still debated to this day. Some say it originated in Brunswick County, Virginia, while others claim Brunswick, Georgia, as its home. Wherever it started, one thing’s for sure: it’s a seriously delicious stew I can make with simple ingredients (which is always a winner in my house!), and it tastes even better the next day. I use BBQ sauce, diced tomatoes, shredded chicken, and various veggies and seasonings to create this seriously comforting, stick-to-your-ribs meal. My family ALWAYS asks for seconds when I make this easy recipe!

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Brunswick Stew Recipe

This easy Brunswick Stew recipe is made with simple ingredients and packed with delicious flavor. A classic that's perfect for family dinners or meal prep!

Course Main Course

Cuisine American

Total Cost ($13.05 recipe / $2.18 serving)

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 6 servings (about 1.5 cups each)

Calories 383kcal

Author Marsha McDougal

Equipment

• Large Pot or Dutch Oven

Ingredients

• 1 Tbsp olive oil $0.22
• 1 yellow onion, diced $0.39
• 2 cloves of garlic, minced $0.16
• 2 Tbsp tomato paste $0.30
• ½ tsp salt $0.02
• ¼ tsp smoked paprika $0.03
• ¼ tsp garlic powder $0.03
• ¼ tsp freshly cracked black pepper $0.04
• 2 14.5 oz. cans of diced tomatoes* $2.12
• 1 cup frozen corn kernels $0.45
• 1 cup frozen lima beans** $0.80
• 1 lb. Yukon gold potatoes, peeled and diced $1.20
• ½ cup BBQ sauce*** $0.65
• 4 cups cooked shredded chicken $6.25
• 3 cups chicken broth $0.39

Instructions

• Heat the olive oil in a large pot or dutch oven over medium heat. Add the onion and garlic. Sauté for a few minutes until the onion is translucent.
• Stir in the tomato paste and spices (salt, smoked paprika, garlic powder, and black pepper). Allow the tomato paste and spices to cook for about 30-45 seconds.
• Now add in the diced tomatoes, frozen corn, frozen lima beans, potatoes, and BBQ sauce. Stir everything together.
• Add in the shredded chicken and chicken broth. Stir everything together until well combined.
• Bring the pot up to a boil then immediately lower the heat to medium-low heat and simmer the soup for 20 minutes. After 20 minutes if the potatoes are not fork tender, continue to simmer for 2-3 more minutes. Garnish with fresh chopped parsley (optional) and serve with cornbread or crusty bread. Enjoy!

See how we calculate recipe costs here.

Notes

*Try fire-roasted tomatoes instead of regular diced tomatoes for a more smoky flavor.

***Lima beans are traditionally used in this recipe, but if you’re not a fan of lima beans you can certainly swap it out for a different vegetable like frozen green beans.

***The BBQ sauce plays a big part in flavoring this stew…so be sure to use one you really love! I recommend using your favorite store-bought BBQ sauce, or, for homemade, you can make our homemade BBQ sauce.

Nutrition

Serving: 1serving | Calories: 383kcal | Carbohydrates: 46g | Protein: 30g | Fat: 10g | Sodium: 1204mg | Fiber: 6g

how to make Brunswick Stew step-by-step photos

Prepare the ingredients: Gather all of your ingredients.

Sauté the onion: Heat 1 Tbsp olive oil in a large pot or Dutch oven over medium heat and add 1 diced onion and 2 cloves minced garlic. Sauté them for a few minutes until the onion becomes translucent.

Add the seasonings: To the onions and garlic, mix in 2 Tbsp tomato paste, ½ tsp salt, ¼ tsp smoked paprika, ¼ tsp garlic powder, and ¼ tsp black pepper. Let them cook together for about 30-45 seconds. Doing this blooms the tomato paste and spices, intensifying their flavors…don’t skip this step!

Make the stew: Add two 14.5oz. cans diced tomatoes, 1 cup frozen corn, 1 cup frozen lima beans, 1 lb. diced Yukon gold potatoes, and ½ cup BBQ sauce to the pot. Give everything a good mix to evenly combine.

Now, add in 4 cups cooked shredded chicken and 3 cups chicken broth.

Stir until all the ingredients are well combined.

Cook the stew: Bring the pot up to a boil, then immediately lower the heat to medium-low. Simmer the soup for 20 minutes. After 20 minutes, check the potatoes; if they’re not fork-tender, simmer for 2-3 more minutes. Garnish with freshly chopped parsley (optional) and serve with all your favorite sides!

Variations to Try!

1. Use a different meat: Traditional Brunswick stew recipes used whatever they had on hand on that day. Often, the meat used would be game, such as rabbits or squirrels. But nowadays, chicken is the most popular choice. You could also add (or swap the chicken for) pulled pork, shredded beef brisket, or even leftover shredded turkey breast. Shrimp would be nice, too, added at the end of cooking so they don’t overcook.
2. Switch up the vegetables: I like to use a mix of potato, corn, and lima beans because they’re budget-friendly and taste delicious. But you could add any vegetables you like, such as okra (a classic veggie found in this stew!), green beans, celery, or carrots.
3. Spice it up: Add a splash of your favorite hot sauce or use a spicy BBQ sauce to give your stew an extra kick of heat.
4. Add more BBQ sauce: If the BBQ sauce is your favorite part of this stew (I get it!), I recommend drizzling a little extra on each bowl before serving.
5. Make it meat-free: I know, I know, “Brunswick stew” without the meat? But hear me out—this recipe is very easy to make meat-free if needed. The chicken is already cooked, so you could simmer the stew (without the meat), serve it out, and add the cooked chicken to bowls individually. You can also use vegetable broth instead of chicken. I’d bulk up the veggies used if making this recipe entirely vegetarian.

SERVING SUGGESTIONS

I usually keep things simple and serve this stew with cornbread or crusty bread on the side. I also like garnishing with a little fresh parley! Homemade biscuits would also be nice, as would a side of creamy coleslaw to pile on top of whatever bread you choose.

Storage & Reheating

Leftovers store well in airtight containers in the fridge for up to 3-4 days. I usually use the microwave to reheat individual portions, but you could also reheat it in a pot on the stove. If it seems a little thick when reheating, feel free to add a splash of chicken broth or water. This homemade Brunswick stew also freezes well, so long as you don’t mind the potatoes and veggies getting softer after freezing and thawing! Just freeze in airtight containers or freezer bags for up to 2-3 months. When ready to eat, let it thaw in the fridge overnight before reheating.

More Easy Stew Recipes

Beef Stew

$17.78 recipe / $2.96 serving

Shrimp and White Bean Stew

$11.22 recipe / $2.24 serving

Chicken Stew

$12.22 recipe / $2.04 serving

Slow Cooker Hamburger Stew

$9.88 recipe / $1.65 serving

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