Warm your body and soul with this hearty and comforting Brunswick stew recipe. This tomato based Southern stew is wonderfully flavorful, made with lots of fresh veggies, smoked meat and a tangy BBQ sauce.
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Full Recipe Ingredients/Instructions are available in the
recipe card at the bottom of the post.
You can find important tips/tricks in the
blog post.
Now that the weather is getting colder as we head into winter, I’m all about the comfort foods, and for me, that means soups, stews and chili.
This Brunswick stew recipe has been a family favorite for many years. Packed full of veggies and made with smoked pulled pork or chicken, this stew is not shy in the flavor department. Made with a tangy BBQ sauce, this is the perfect way to warm up after a long day.
Made in one pot on the stovetop, this is an effortless to make meal that everyone will love, and it’s a great way to utilize leftovers!
Be sure to try my Instant Pot Chili and Hearty Vegetable Soup for more winter warmers!
How to make Brunswick stew
- Gather your ingredients.
- Melt butter in a large pot over medium heat. Add onion and garlic and saute until translucent, about 3-5 minutes.
- Add remaining ingredients to the pot and stir. Allow the mixture to come to a simmer.
- Reduce Heat and Simmer on medium-low for 30-40 minutes.
- Add salt and pepper to taste.
Where does Brunswick stew come from?
This is a traditional Southern stew that makes the most of what you have in your pantry. Traditionally made with small game like squirrel or rabbit, it’s tomato based and made with beans and veggies. I love it with leftover pulled pork and chicken works great too. You can easily adapt the ingredients to suit what you have to hand. BBQ sauce makes this stew stand out from the crowd.
Can you make it ahead of time?
This is a great make ahead stew and is freezer friendly too. Once made, let it cool completely before transferring to an airtight container. It will keep well in the fridge for 4 days and in the freezer for up to 6 months. Thaw frozen stew in the fridge overnight before reheating.
Reheat on the stovetop on a medium heat, stirring til heated through.
What do you serve it with?
A big bowl of this Brunswick stew is so hearty and filling, but it’s great served alongside other Southern favorites like:
Recipe Notes and Tips
- Your stew will taste similar to the bbq sauce you choose to use. I like to use a homemade vinegar based bbq sauce but your favorite store brand will work too.
- You can easily add in different vegetables and beans to suit your tastes and to save you a shopping trip!
- Stir the stew occasionally as it simmers so that it doesn’t stick to the bottom of the pan.
More Stews and Chilis
Brunswick Stew
Ingredients
- 4 tablespoons unsalted butter
- 1 yellow onion chopped
- 4 cloves of garlic chopped
- 14.5 oz can of fire-roasted diced tomatoes undrained
- 1 cup mixed vegetables
- 1 cup frozen lima beans
- 2 cups of chicken stock
- 2 cups of smoked pulled pork or chicken
- 1 1/2 cups vinegar bbq sauce
- 1 Tablespoon granulated sugar
- Salt and pepper to taste
Instructions
- Melt butter in a large pot over medium heat. Add onion and garlic and saute until translucent, about 3-5 minutes
- Add remaining ingredients to the pot and stir. Allow the mixture to come to a simmer.
- Reduce Heat and Simmer on medium-low for 30-40 minutes.
- Add salt and pepper to taste.
Notes
- Your stew will taste similar to the bbq sauce you choose to use. I like to use a homemade vinegar based bbq sauce but your favorite store brand will work too.
- You can easily add in different vegetables and beans to suit your tastes and to save you a shopping trip!
- Stir the stew occasionally as it simmers so that it doesn’t stick to the bottom of the pan.
Wray
Wednesday 1st of December 2021
Hello Tanya, The biggest Pot I have in my humble kitchen is the Pot in my pressure Cooker. Can that be used to cook the stew on Saute mode? Also, can you use a pressure cooker to cook the stew as well? If so, what would my times to set to?
Tanya
Friday 3rd of December 2021
Hi Wray, you can use the sauté mode to cook the soup. Pressure cooking should work fine (I haven't tested it) but I would pressure cook it for about 10 minutes on high pressure (your pressure cooker may take a while to come to pressure based on the amount of liquid in the pot) and then naturally release for at least 10 minutes before quick releasing the remaining pressure.