Easy Brunswick Stew with Chicken and Pork
Brunswick stew turns pulled chicken, pulled pork, corn, lima beans, and potatoes into a thick, smoky bowl of comfort that feeds four without stretching your budget.
This Southern style stew is hearty, simple, and full of deep barbecue flavor. It uses cooked meat, pantry staples, and frozen or canned vegetables, so it comes together with very little prep.
Why You’ll Love This Recipe
- Big smoky flavor: Barbecue sauce, Worcestershire sauce, and smoked paprika make the broth rich and savory.
- Great texture: Tender potatoes, sweet corn, creamy lima beans, and shredded meat make every spoonful filling.
- Easy one pot cooking: Add everything to the pot, simmer, stir, and serve.
- Smart leftovers meal: It is perfect for using cooked chicken, pulled pork, or freezer odds and ends.
Fabian’s Budget Tip: Use leftover roast chicken, slow cooked pork, or meat from a previous barbecue meal. If pulled pork costs too much, use extra pulled chicken and add one more teaspoon of smoked paprika for that same smoky depth.
Ingredients (Serves 4)
Measure everything before you start. The stew cooks best when the potatoes are diced into small, even pieces.
- 2 cups cooked pulled chicken (280 g)
- 1 cup pulled pork (140 g)
- 1 cup corn, fresh, frozen, or canned and drained (165 g)
- 1 cup lima beans, fresh, frozen, or canned and drained (170 g)
- 2 medium potatoes, peeled or unpeeled, diced small (450 g)
- 1 medium onion, diced (150 g)
- 1 can diced tomatoes with juices, 14.5 ounces (411 g)
- 1/2 cup barbecue sauce (120 ml)
- 3 cups chicken broth (720 ml)
- 1 tablespoon Worcestershire sauce (15 ml)
- 1 tablespoon brown sugar (12 g)
- 1 1/2 teaspoons smoked paprika (3 g)
- 1 teaspoon salt (6 g), plus more to taste
- 1/2 teaspoon black pepper (1 g)
Step-by-Step Instructions
1. Add the stew base to the pot
Place the pulled chicken, pulled pork, corn, lima beans, potatoes, onion, diced tomatoes, barbecue sauce, chicken broth, Worcestershire sauce, brown sugar, smoked paprika, salt, and black pepper in a large heavy pot. Stir well so the barbecue sauce melts into the broth and coats the meat.
2. Bring it to a gentle simmer
Set the pot over medium heat. Stir often while the broth warms. When small bubbles rise around the edges and the kitchen starts to smell smoky and sweet, lower the heat to keep the stew at a steady simmer.
3. Cook until thick and smoky
Simmer for 35 to 45 minutes, stirring every 8 to 10 minutes. The potatoes should turn tender when pierced with a fork, the onions should soften, and the broth should thicken enough to lightly coat your spoon.
4. Taste and adjust
Taste the stew near the end of cooking. Add a small pinch of salt if it tastes flat. Add a splash of broth if it gets too thick. Add a spoonful of barbecue sauce if you want it sweeter and tangier.
5. Rest and serve
Turn off the heat and let the Brunswick stew rest for 5 minutes. The broth will settle into the meat and vegetables, giving each bowl a thicker, richer texture.
Expert Troubleshooting and FAQs
Why is my Brunswick stew too watery?
Let it simmer uncovered for another 10 to 15 minutes. Stir often so the potatoes do not stick to the bottom. As the liquid reduces, the stew will look glossy and thicker.
Why are my potatoes still firm?
The potato pieces may be too large, or the simmer may be too low. Keep the pot gently bubbling and cook a little longer. The potatoes are ready when a fork slides in with little pressure.
Can I use frozen corn and lima beans?
Yes. Add them straight from the freezer. They will thaw in the hot broth and keep a fresh, sweet bite after simmering.
Can I make Brunswick stew ahead of time?
Yes. It tastes even deeper the next day. Cool it, store it in an airtight container, and refrigerate for up to 4 days. Reheat it slowly on the stove with a splash of broth if needed.
Can I freeze this stew?
Yes. Freeze cooled stew in meal size containers for up to 3 months. Thaw overnight in the refrigerator, then warm gently until the meat is hot and the broth turns smooth again.
Estimated Nutritional Facts
These numbers are rough estimates per serving and will change based on your barbecue sauce, broth, and meat choices.
- Calories: 390
- Protein: 29 g
- Carbs: 43 g
- Fats: 12 g
Easy Brunswick Stew with Chicken and Pork
Ingredients
- 2 cups cooked pulled chicken (280 g)
- 1 cup pulled pork (140 g)
- 1 cup corn, fresh, frozen, or canned and drained (165 g)
- 1 cup lima beans, fresh, frozen, or canned and drained (170 g)
- 2 medium potatoes, peeled or unpeeled, diced small (450 g)
- 1 medium onion, diced (150 g)
- 1 can diced tomatoes with juices, 14.5 ounces (411 g)
- 1/2 cup barbecue sauce (120 ml)
- 3 cups chicken broth (720 ml)
- 1 tablespoon Worcestershire sauce (15 ml)
- 1 tablespoon brown sugar (12 g)
- 1 1/2 teaspoons smoked paprika (3 g)
- 1 teaspoon salt (6 g), plus more to taste
- 1/2 teaspoon black pepper (1 g)
Instructions
- 1. Add the stew base to the pot. Place the pulled chicken, pulled pork, corn, lima beans, potatoes, onion, diced tomatoes, barbecue sauce, chicken broth, Worcestershire sauce, brown sugar, smoked paprika, salt, and black pepper in a large heavy pot. Stir well so the barbecue sauce melts into the broth and coats the meat.
- 2. Bring it to a gentle simmer. Set the pot over medium heat. Stir often while the broth warms. When small bubbles rise around the edges and the kitchen starts to smell smoky and sweet, lower the heat to keep the stew at a steady simmer.
- 3. Cook until thick and smoky. Simmer for 35 to 45 minutes, stirring every 8 to 10 minutes. The potatoes should turn tender when pierced with a fork, the onions should soften, and the broth should thicken enough to lightly coat your spoon.
- 4. Taste and adjust. Taste the stew near the end of cooking. Add a small pinch of salt if it tastes flat. Add a splash of broth if it gets too thick. Add a spoonful of barbecue sauce if you want it sweeter and tangier.
- 5. Rest and serve. Turn off the heat and let the Brunswick stew rest for 5 minutes. The broth will settle into the meat and vegetables, giving each bowl a thicker, richer texture.
