Our Recipe For Brunswick Stew!
Brunswick stew is in a category of its own. Packed full of yellow corn, creamy lima beans, chunky potatoes, and meaty chicken thighs, it’s the only thing you need for a blustery cold day. Barbeque sauce lends its smokiness to the complex and rich tomato-based gravy. We like to use a North-Carolina style BBQ sauce which usually has a nice balance of tang from the vinegar and sweetness from the sugar. What results is a flavorful, hearty traditional southern stew, perfect for a crowd.
Why Is It Called Brunswick stew?
Traditional Brunswick stew is said to originate in Brunswick, Georgia, in 1898. Now, a 25-gallon black iron pot sits to commemorate the first meal. But there has been rivalry with Brunswick County, Virginia, with written records dating 70 or more years back citing it as the birthplace of Brunswick stew recipes. It was created to utilize small game that was hunted. While both places claim it, there is only one thing we know for sure; it’s delicious!
What's in Brunswick Stew?
And what was Brunswick stew originally made with? Brunswick stew is a classic southern stew filled with local vegetables and meats. Brunswick stew ingredients originally comprised of gamier cuts of meat such as squirrel, rabbit, and opossum, but today is made with chicken or smoked pork.
In our recipe for Brunswick stew, you’ll need the following:
Extra-virgin olive oil
Yellow onion
Garlic cloves
Fire roasted tomatoes
Russet potatoes
Chicken stock
Barbecue sauce - to be closer to the original recipe, choose a vinegar-based North Carolina-style sauce
Worcestershire sauce
Brown sugar (optional)
Cayenne pepper
Kosher salt
Freshly cracked black pepper
Bay leaves
Chicken thighs
Corn
Lima Beans
How to Make Brunswick stew
Follow these step-by-step instructions for how to make the best Brunswick stew recipe:
Cook the onions and release the flavor! When the oil glistens, add in the onions and then the garlic until fragrant.
Make the base! Combine the tomatoes, potatoes, BBQ sauce, Worcestershire sauce, brown sugar, cayenne pepper, salt, pepper, bay leaf, and chicken thighs. Simmer uncovered for an hour until the chicken is stewed and cooked through and the potatoes begin to soften. Remove the chicken and smash the potatoes using the back of a wooden spoon to thicken the stew.
Shred the chicken! You’re looking for large thick, long pieces of chicken to give it a nice bite. Return the chicken to the pot. Add in the corn and lima beans here, too. Simmer until thick.
Season with salt and pepper to your taste, and serve! Leftovers will last for up to 4 days in an airtight container in the fridge and only gets better with time. Enjoy.
What to serve with Brunswick stew
While this one-pot is comforting all on its own, we like to pair Homemade Cornbread or Cheddar Bay Biscuits and Classic Coleslaw. Cornbread with Creamed Corn and Jalapeño-Infused Honey, Spoon Bread, and Sourdough are also good options to sop up the deliciously thick and velvety gravy. We also love tangy Easy Homemade Pickles or Homemade Dill Pickles to complement the stew. On days we’re looking to incorporate more veggies, we like to add a side salad like a Classic Cobb with Buttermilk Dressing. To complete the southern-style meal, we like to end it with a big spoon of Fresh Berry Cobbler or a slice of Peach Pie.
Tools You’ll Need for Easy Brunswick Stew Recipe
Wooden spoon or rubber spatula for mixing
Forks
Keep Warm with Hearty Stews!
Like soups, stews are a staple once the weather starts to turn chilly. They’re usually pretty simple, with most of the time going to cooking, and really can be made with what you have on hand! Some of our favorites are:
One Pot Deliciousness
Simple and oh-so-cozy, how did your Brunswick stew turn out? We want to know! Be sure to tag us on Instagram using @themodernproper and #themodernproper. Happy eating!
