Tasty Southern recipes can bring families together by enjoying homemade cooking at weeknight dinners, and this Georgia Brunswick stew recipe is no exception.  Pulled pork, chicken, tomatoes, and other veggies simmer together in this flavorful country comfort food.  May I have seconds, please?

Prep Time: 30 minutes
large bowl of Georgia Brunswick stew with two spoons
Chicken, Main Course, Pork, Soups & Stews

Georgia Brunswick Stew

You might be wondering, what is Georgia Brunswick stew?  It’s a tomato-based stew that features smoked pork and chicken with corn and butter beans.  This delicious stew is so popular that in the coastal town of Brunswick, Georgia, the locals hold a Brunswick stew festival known as the Brunswick Rocking Stewbilee.  It started in 1987 and has been in the fall every year until recently, when they switched it to January due to Hurricanes Matthew and Irma.  At the festival, local businesses and non-profits compete in a friendly competition to find out who has the best Brunswick stew recipe.  Most competitors also serve their favorite cornbread as the preferred side.

person holding a bowl of Georgia Brunswick stew with two spoons

You might be curious how to make Brunswick stew.  It’s really quite simple.  The hardest thing to decide is what kind of meat you will use.  Will you make your own pulled pork and pulled chicken, or purchased smoked pork and smoked chicken from a local BBQ place?  Follow my recipe below for an easy Brunswick stew recipe that is also big on taste.  If you’re wanting to know the calories in Brunswick stew, just scroll down to the bottom of the recipe.  There you can also find out other interesting nutrition facts.

person holding a spoonful of Georgia Brunswick stew

Do you agree that having some authentic Brunswick stew sounds really good?  If you’re in my area of Georgia, you’ll find the locals eat it with cornbread, but I’ve heard of other states serving it with hush puppies.  The choice is yours.  If you have never tried a hot bowl of Georgia style Brunswick stew, I encourage you to make it soon.

Your family will love this Georgia Brunswick stew along with these other Southern recipes.

skillet cornbread with a butter dish and kitchen towel person holding a ratafia biscuit above a plate of banana pudding three glasses of Southern sweet tea with sugar cubes, lemon, and mint

  • Skillet Cornbread: this slightly sweet, crumbly cornbread is sure to be a hit when it’s served with Brunswick stew or chili.
  • No Bake Homemade Banana Pudding: this refreshing Southern dessert is made of velvety vanilla pudding, fresh bananas, cookies, and whipped cream.
  • Southern Sweet Tea: learn how to make your sweet tea like a true Southerner with this super easy recipe.

Did you make this Brunswick stew recipe?  We’d love to hear your thoughts on this recipe in the comments below.

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large bowl of Georgia Brunswick stew with two spoons

Georgia Brunswick Stew


  • Author: Brooke
  • Prep Time: 30 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 30 minutes
  • Yield: 18 cups
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American

Description

Tasty Southern recipes can bring families together by enjoying homemade cooking at weeknight dinners, and this Georgia Brunswick stew recipe is no exception.  Pulled pork, chicken, tomatoes, and other veggies simmer together in this flavorful country comfort food.  May I have seconds, please?


Ingredients

For the Aromatics

  • 2 tablespoons olive oil
  • 3 cups yellow onion, diced
  • 6 large garlic cloves, minced

For the Spices

  • 5 tablespoons Worcestershire sauce
  • 1 tablespoon ground allspice
  • 2 1/2 teaspoon salt
  • 2 1/2 teaspoon liquid smoke
  • 2 teaspoons hot sauce, like Tabasco
  • 1 1/2 teaspoon freshly ground black pepper
  • 1 1/2 cup Carolina vinegar style tangy BBQ sauce, like Heinz
  • 1 1/2 cup Carolina mustard style BBQ sauce, Iike Heinz

For the Meat

  • 1 pound pulled chicken, fresh or frozen
  • 1 pound pulled pork, fresh or frozen
  • 4 cups low-sodium chicken stock
  • 3 cups chicken drippings from two roasted chickens, fat removed (or substitute with additional chicken stock)

For the Veggies

  • 48 ounces canned crushed tomatoes, no salt added
  • 4 cups vine ripe tomatoes (5 medium)
  • 4 cups yellow corn kernels, fresh or frozen (optional)
  • 4 cups baby lima beans or butter beans, fresh or frozen

Instructions

Preparing the Aromatics

  1. Chop the onions and mince the garlic.
  2. In a large stock pot, warm up the olive oil over medium high heat.  Saute the onions for a few minutes, stirring occasionally, then add the garlic and cook until fragrant, stirring constantly.

Seasoning the Brunswick Stew

  1. Lower the heat to medium-low and stir in the first 6 spices.  Let cook for a few minutes, then add the two BBQ sauces.

Adding in the Meat & Stock

  1. Add in all the meat, and stir well to coat the meat in the spices and BBQ sauce.  Cover and cook for 10 minutes, stirring occasionally.  This step makes the meat more flavorful.
  2. Pour in the chicken stock and drippings from the roasted chicken.  If you don’t have any chicken drippings, just use additional chicken stock.

Mixing in the Veggies

  1. While the meat is simmering, dice the fresh tomatoes.
  2. Increase the heat to high, then add the canned and fresh tomatoes, corn, and butter beans to the stew.  Cover and bring to a boil, then lower the heat to medium-low, uncover, and simmer for at least an hour.  I let mine simmer for 3 hours so the flavors could meld and the butter beans could soften.
  3. Taste and adjust seasonings as desired.  Just note that this recipe is mild.
  4. Serve immediately with cornbread or let cool and refrigerate.

Notes

  • For the meat, you can use fresh or frozen pulled pork and chicken that you’ve made yourself, or buy it from your favorite BBQ restaurant.
  • If you like your stew thicker, cut back on the chicken stock.
  • Leftover Brunswick stew can freeze quite well in a zip-top freezer bag.

Keywords: southern, georgia

2 thoughts on “Georgia Brunswick Stew

  1. Quite a few years ago my son brought up to me in NJ from Georgia a container of Brunswick Stew. I started mixing things together after tasting this wonderful elixir and matched it fairly well. Oh, that was so many years ago. All of a sudden I have this desire for it so started looking up recipes – I since learned what it was called – and your recipe seemed to be the closest to what I remember. I just finished a jumbo pot full – Guess I have about 12 quarts now. In NJ we can purchase a special “Pork Shoulder Butt” which is smoked and it has the flavor for those of us who don’t have smokers. Anyway, I’m waiting for this delicious recipe of yours to cool so I can put up in containers in the freezer. Naturally as soon as my neighbor comes over, she gets to take home about 3 quarts for her freezer. Your recipe is excellent – I just made to taste as far as measuring since we don’t have the exact ingredients out here in rural Illinois where I now live – but since I order my Pork Butt from NJ I have the correct meat. Freidrich Pork Butt is the correct one in case you are interested. You can’t get it here in the mid-west.

    1. I’m glad this recipe was close to what you remember from the Brunswick Stew your son brought to you from GA.
      I hope you and your neighbor enjoys it as much as my family does. Thanks for the tip of the smoked pork butt.

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