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Brunswick Stew

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  • Level: Easy
  • Total: 2 hr 10 min
  • Prep: 35 min
  • Cook: 1 hr 35 min
  • Yield: 8 servings
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4 tablespoons (1/2 stick) butter

3 cloves garlic, minced

1 large Vidalia onion, finely chopped

One 15-ounce can fire roasted tomatoes (with their juices)

4 cups homemade chicken stock

1 1/2 cups barbecue sauce

2 tablespoons Worcestershire sauce

1 tablespoon light brown sugar

1/4 teaspoon cayenne pepper

1 1/2 pounds smoked pulled pork

Half 16-ounce bag frozen corn kernels

Half 16-ounce bag frozen baby lima beans

Pinch salt and ground pepper 

Pinch salt and ground pepper

Hot sauce, for serving

Cornbread or soda crackers, for serving


  1. Melt the butter in a large Dutch oven over medium-high heat. Once melted and foamy, add the garlic and onions and saute until soft, about 4 minutes. Stir in the tomatoes, chicken stock, barbecue sauce, Worcestershire, brown sugar, cayenne, smoked pork, lima beans, corn and a big pinch of salt and pepper. Bring the mixture to a boil, reduce to a simmer and cook over medium-low until thick and stewey, about 1 1/2 hours, stirring on occasion.
  2. Serve with hot sauce, cornbread or soda crackers.