Georgia Style Brunswick Stew

Brunswick Stew
Diana Rattray
  • 50 mins
  • Prep: 10 mins,
  • Cook: 40 mins
  • Yield: 6-8 Servings
Ratings (47)

This is a Georgia-style Brunswick stew made with chicken or pork, corn, and potatoes. Barbecue sauce and a little hot sauce give this stew its fabulous flavor. This version is made with cooked meat and vegetables, making it a fast and easy recipe. A classic Brunswick stew is often made with lima beans--add some cooked lima beans to the stew if you'd like.

There are plenty of claims as to the origin of Brunswick stew. North Carolina, Virginia, and Georgia each have a Brunswick County, and they all celebrate the flavorful stew. The original Brunswick stew was made primarily with squirrel and few vegetables.

Related Recipe: Brunswick Stew with Potatoes, Corn, and Lima Beans

What You'll Need

  • 2 pounds chicken or pork, or a combination, cooked and diced
  • 1/2 teaspoon ground black pepper, or to taste
  • 1 teaspoon hot sauce, or to taste
  • 2 tablespoons Worcestershire sauce
  • 1 or 2 tablespoons dried minced onion, optional
  • 3 to 4 tablespoons bacon drippings
  • 1/2 cup barbecue sauce, your favorite
  • 1 1/2 cups ketchup
  • 2 to 3 cups diced potatoes, cooked
  • 3 cans (15 to 16 ounces each) cream-style corn

How to Make It

  1. Place all ingredients in a stockpot or Dutch oven. Place the pan over high heat and bring to a boil.
  2. Reduce the heat to low and cover the pan; simmer until hot and bubbly.
  3. Taste the stew and adjust seasonings with more salt, pepper, and hot sauce, as needed.
  4. Serve the stew with freshly baked cornbread and a tossed salad.