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Brief Overview
Brunswick Stew is a hearty Southern dish with deep roots in American comfort food culture. Rich, savoury and filling, it is the kind of meal that warms you from the inside out. Traditionally served in large gatherings or family dinners, it is a stew that brings people together with its rustic charm.
Across the American South, Brunswick Stew remains a signature dish at autumn festivals, barbecue joints and church potlucks. It has earned a loyal place in the region’s culinary identity, and its slow simmered character reflects the unhurried pace of Southern cooking and the value placed on sharing food.
What Is Brunswick Stew?
Brunswick Stew is a tomato based dish made with shredded meat and a mix of vegetables, all slowly cooked into a thick, satisfying stew. It is best known in Georgia and Virginia, with each state claiming it as their own. Regardless of origin, its appeal is undeniable.
While recipes vary, the soul of the dish stays the same. Traditionally made with game meat, such as squirrel or rabbit, today’s versions often use chicken or pork. The result is a deeply savoury, slightly sweet stew with a texture that is both comforting and rustic.
Ingredients and Taste
The core of Brunswick Stew lies in its balance of shredded meat, tomatoes, corn, and butter beans, often with onions, potatoes or okra added depending on the cook. The tomatoes give it a bright acidity, while the vegetables add sweetness and body to the stew.
The meat is slow cooked until tender enough to fall apart, allowing it to soak up the rich tomato base. The stew is seasoned with a touch of sugar, vinegar, and hot sauce, giving it a layered flavour that hits sweet, tangy and peppery notes all at once.
Each spoonful is both thick and soft, with the kind of mouthfeel that lingers and satisfies. It is a dish that works just as well on a cool evening as it does at a summer cookout, often ladled generously beside cornbread or barbecue pork.
A Taste of History
Brunswick Stew has long stirred debate over its true birthplace. Both Brunswick County in Virginia and the town of Brunswick in Georgia lay claim to the original recipe. The Virginia story traces back to 1828, while the Georgia version roots itself in Civil War era cook fires.
Early versions were made in large cast iron pots over open flames, using wild game and whatever vegetables were available. It was a communal meal, meant to feed many and make the most of simple ingredients through careful, slow cooking.
Over the years, the stew evolved as people substituted game meat with chicken or pork and introduced new vegetables based on preference and availability. Despite the changes, the essence of Brunswick Stew remains tied to community, resilience and the American South’s enduring food traditions.
Today, it is as likely to appear at a modern tailgate as it is at a rural harvest supper. Brunswick Stew carries with it a story of adaptability, shaped by necessity and kept alive through celebration. It is a bowl of history, flavour and shared experience.
How to make Traditional Brunswick Stew
Hearty and deeply rooted in the American South, Brunswick Stew is a comforting, slow simmered dish often enjoyed during cooler months. It features a rich blend of meats and vegetables, thickened into a rustic, savoury stew. Expect a hands-on, one pot cooking process that rewards patience with soul warming flavour. See the recipe card at the bottom for printable directions
Ingredients
Meats
- 1 boneless chicken breast (about 200g)
- 200g pork shoulder, cubed
- 100g smoked bacon or ham hock, diced
Vegetables
- 1 medium onion, finely chopped
- 1 celery stalk, chopped
- 1 medium carrot, diced
- 2 cloves garlic, minced
- 1 large tomato, peeled and chopped
- 200g frozen corn
- 200g frozen baby lima beans
- 150g peeled and chopped potatoes
Liquids and Seasoning
- 700ml chicken stock
- 200ml tomato passata
- 2 tablespoons Worcestershire sauce
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt (adjust to taste)
- 1 teaspoon freshly ground black pepper
- 1 teaspoon paprika (optional for warmth)
- 1 tablespoon brown sugar
For Serving
- Fresh parsley, chopped
- Hot sauce (optional)
- Cornbread on the side
Cooking Instructions
Step 1: Prepare the Meat
Start by seasoning the pork shoulder and chicken breast with salt and pepper. In a large Dutch oven or heavy bottomed pot, heat a splash of oil over medium heat. Brown the meats on all sides, working in batches to avoid overcrowding. Remove and set aside.
Step 2: Build the Flavour Base
In the same pot, add diced bacon or ham. Let it render its fat, then stir in the chopped onion, celery, and carrot. Sauté for 5 to 7 minutes until softened and aromatic. Add the garlic and cook for another 30 seconds.
Step 3: Add Tomatoes and Deglaze
Stir in the chopped tomatoes, scraping the pot to lift any browned bits. Cook for 3 to 4 minutes until the tomatoes start to break down. Pour in the apple cider vinegar and Worcestershire sauce to deglaze, enhancing depth of flavour.
Step 4: Simmer the Stew Base
Return the seared pork and chicken to the pot. Add the chicken stock and tomato passata. Stir well. Bring everything to a gentle boil, then lower the heat and cover. Simmer for 40 minutes to allow the meats to become tender.
Step 5: Shred the Chicken
Once tender, remove the chicken breast and shred it using two forks. Return the shredded meat to the pot and stir through. This step ensures the chicken melds beautifully into the stew’s texture.
Step 6: Add the Vegetables
Stir in the corn, lima beans, and diced potatoes. Add paprika and brown sugar at this stage. Simmer uncovered for another 20 to 25 minutes until the vegetables are cooked through and the stew has thickened slightly.
Step 7: Adjust the Seasoning
Taste the stew and adjust salt and pepper as needed. If the sweetness of the corn and tomatoes is dominant, a few extra drops of vinegar can rebalance the flavour.
Step 8: Check the Consistency
If the stew is too thin, mash a few of the potatoes in the pot to help naturally thicken it. If it’s too thick, stir in a splash of water or more stock until it reaches your preferred consistency.
Step 9: Let It Rest
Turn off the heat and let the stew rest, covered, for 10 to 15 minutes. This allows the flavours to settle and deepen. Stir gently before serving.
Final Step: For Serving
Ladle the Brunswick Stew into deep bowls. Garnish with chopped parsley and offer hot sauce at the table for those who like a kick. Serve with warm cornbread for a true Southern pairing.
Cooking Tips for Perfect Brunswick Stew
- Brown the meat properly for deeper flavour
- Use bone-in meat for a richer stock, then remove bones after simmering
- Simmer gently to avoid tough meat and mushy veg
- Fresh tomatoes can be replaced with canned if out of season
- Make a day ahead for even better flavour after resting
Brunswick Stew (Tomato Based Meat Stew)
Ingredients
Meats
- 1 boneless chicken breast about 200g
- 200 g pork shoulder cubed
- 100 g smoked bacon or ham hock diced
Vegetables
- 1 medium onion finely chopped
- 1 celery stalk chopped
- 1 medium carrot diced
- 2 cloves garlic minced
- 1 large tomato peeled and chopped
- 200 g frozen corn
- 200 g frozen baby lima beans
- 150 g peeled and chopped potatoes
Liquids and Seasoning
- 700 ml chicken stock
- 200 ml tomato passata
- 2 tablespoons Worcestershire sauce
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt adjust to taste
- 1 teaspoon freshly ground black pepper
- 1 teaspoon paprika optional for warmth
- 1 tablespoon brown sugar
For Serving
- Fresh parsley chopped
- Hot sauce optional
- Cornbread on the side
Instructions
- Start by seasoning the pork shoulder and chicken breast with salt and pepper. In a large Dutch oven or heavy bottomed pot, heat a splash of oil over medium heat. Brown the meats on all sides, working in batches to avoid overcrowding. Remove and set aside.
- In the same pot, add diced bacon or ham. Let it render its fat, then stir in the chopped onion, celery, and carrot. Sauté for 5 to 7 minutes until softened and aromatic. Add the garlic and cook for another 30 seconds.
- Stir in the chopped tomatoes, scraping the pot to lift any browned bits. Cook for 3 to 4 minutes until the tomatoes start to break down. Pour in the apple cider vinegar and Worcestershire sauce to deglaze, enhancing depth of flavour.
- Return the seared pork and chicken to the pot. Add the chicken stock and tomato passata. Stir well. Bring everything to a gentle boil, then lower the heat and cover. Simmer for 40 minutes to allow the meats to become tender.
- Once tender, remove the chicken breast and shred it using two forks. Return the shredded meat to the pot and stir through. This step ensures the chicken melds beautifully into the stew’s texture.
- Stir in the corn, lima beans, and diced potatoes. Add paprika and brown sugar at this stage. Simmer uncovered for another 20 to 25 minutes until the vegetables are cooked through and the stew has thickened slightly.
- Taste the stew and adjust salt and pepper as needed. If the sweetness of the corn and tomatoes is dominant, a few extra drops of vinegar can rebalance the flavour.
- If the stew is too thin, mash a few of the potatoes in the pot to help naturally thicken it. If it’s too thick, stir in a splash of water or more stock until it reaches your preferred consistency.
- Turn off the heat and let the stew rest, covered, for 10 to 15 minutes. This allows the flavours to settle and deepen. Stir gently before serving.
- Ladle the Brunswick Stew into deep bowls. Garnish with chopped parsley and offer hot sauce at the table for those who like a kick. Serve with warm cornbread for a true Southern pairing.
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