Brunswick Stew

Brunswick Stew

My experience with Brunswick Stew is practically non-existent. Sure, I’ve seen it offered as a main dish or a side at barbecue restaurants but I never did order it choosing instead to order baked beans and slaw – typically! And I was happy!

But alas, when I was working at the Department of Revenue, my cubemate Barbie, brought a pot of this Brunswick Stew to work one day to share with everyone. On my goodness, it is so delicious. Suffice it to say I was hooked.

Now, I still haven’t ordered it at a restaurant but choose instead to make Barbie’s version at home. It is very delicious and is a great accompaniment to anything you barbecue this summer. Of course, as a main dish it shines as well and it is especially wonderful if you have a few guests over for that Saturday afternoon barbecue!

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Brunswick Stew


  • 6 tablespoons butter
  • 1 1/2 cups chopped onion
  • 1 tablespoon minced garlic (about 3 or 4 cloves of garlic)
  • 3 cups diced potatoes
  • 1 1/2 cups frozen baby lima beans
  • 2 cups frozen corn kernels
  • 3 cups chicken stock
  • 1 (14.5-ounce) can diced tomatoes
  • 1 1/2 cups barbecue sauce
  • 1 tablespoon Worcestershire sauce
  • Optional: 2 tablespoons packed brown sugar
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 to 1/2 teaspoon ground cayenne pepper
  • 2 cups shredded or chopped cooked chicken thighs
  • 2 cups shredded cooked pork shoulder (or leftover pulled pork)
  • Optional: cornbread or biscuits, for serving
  • Optional: coleslaw, for serving


  1. Melt the butter in a large Dutch oven over medium heat. Add the onion and cook, stirring frequently, until the onion is translucent.
  2. Add the garlic and cook, stirring for 2 minutes longer. Add the potatoes, lima beans, corn, chicken stock, and tomatoes. Bring to a boil.
  3. Cover, reduce heat, and simmer for about 25 minutes, or until the vegetables are tender.
  4. Add the barbecue sauce, Worcestershire sauce, brown sugar (if using), salt, black pepper, cayenne, chicken, and pork. Mix well to combine.
  5. Simmer, uncovered, for 15 minutes.
  6. Serve with cornbread or biscuits, along with coleslaw on the side.

2 thoughts on “Brunswick Stew

  1. Patti,
    It was great to see one of my recipes on your blog! Who knew…or I forgot that you never had Brunswick Stew until I brought it into work.
    Of course the rating is 5 stars. Everyone who has tasted it, just loves it.
    Thanks for publishing it.

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