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Brunswick Stew

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Imagine it is fall in the deep south. All of the leaves are at peak season, and colors of red, yellow, orange and brown fill the landscape. There is a coolness in the air, with the temperatures dipping into the low 40s.

It is misting raining and you want nothing more than a bowl of warm, delicious soup to hit the spot. That is where this recipe kicks in. There is nothing better on a cool, misty night than a bowl of this smoky goodness. You got to try this recipe for Brunswick Stew!

Brunswick Stew is basically a chicken stew, but with a smoky flavor. The history behind it is fascinating. Mention it to a few people from the South and you will find out. Some claim it originated in Brunswick, Georgia which would make sense. Others claim it came from North Carolina and even Virginia. We are not here to debate the origination, we are just simply sharing how we make it.

I like to make mine with leftover chicken that I smoked. The smoked chicken gives it a nice smoky flavor. If you do not have any smoked chicken, any chicken will do. You can also grill some chicken to help enhance the flavors.

Check out these two sauces that I prefer to use in my Brunswick Stew (Affiliate links). For this recipe, I used the Sticky Finger Carolina Sweet. This was not a sponsored recipe and I purchased the sauces myself.

Yield: 8 Servings

Brunswick Stew

This image shows a pot of Brunswick Stew in a cast iron Dutch oven.

This recipe is basically a chicken stew. It is best to use smoked chicken or at the least, grilled chicken. If you do not have either, any chicken will do. The added barbeque sauce also aids in the smoky flavor.

Prep Time 30 minutes
Cook Time 1 minute
Total Time 31 minutes


  • 6 Cups water
  • 1 tbls Worcestershire Sauce
  • 1 can Stewed Tomatoes
  • 1 cup Barbecue Sauce, I prefer Sweet Baby Rays or Stickey Fingers Carolina Sweet Sauce
  • 4 oz Tomato paste
  • 1-2 Cloves garlic, Minced
  • 1/4 tsp Cayenne Pepper
  • 1 tbsp Salt
  • 1/2 tbsp pepper
  • 1-2 pds Smoked chicken
  • 1 med Onion, Chopped
  • 6-7 med Potatoes, Cubed
  • 16 oz bag frozen Sweet Corn
  • 16 oz bag frozen Lima beans


  1. Start with a large stock pot and add in all of your wet ingredients. Water, Worcestershire Sauce, Stewed Tomatoes with juice, Barbecue sauce, and tomato paste.
  2. Turn your burner on high.
  3. Next, add in the minced Garlic, Cayenne Pepper, Salt, and Pepper.
  4. Stir well to combine all the ingredients before adding the remaining ingredients
  5. Add in the remaining ingredients and bring to a boil.
  6. Once your dish has reached a boil, turn burner down to a slow simmer.
  7. Cook until vegetables are soft and tender.

Nutrition Information:



Serving Size:

1 grams

Amount Per Serving: Unsaturated Fat: 0g

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Denise Tonach

Sunday 19th of November 2017

Went to the Richmond Brunswick Stew Festival yesterday - Mmmmm... I have my own recipe but am eager to try this one.

(I have to advocate for Virginia’s claim to Brunswick Stew; it was invented by a slave, Jimmy Matthews, on a hunting trip in Brunswick County, Va. in 1828 and has been a favorite in the Old Dominion ever since. Georgia claims it was invented there in 1898; but which is the earlier date, Georgians?!! ? )

Southern Food Junkie

Monday 20th of November 2017

Denise, It sounds like history is on your side! Is my recipe similar to the one you and your fellow Virginians make? I am interested to see if there is much difference between GA and VA. I am in SC and I just make my own up. I have never had any that was said to be from either state. My recipe came from tasting Brunswick stew church fundraisers in my area. I truly appreciate your comments. Thanks for sharing your side of the history.

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