Brunswick stew is the kind of Southern classic that feels like home in a bowl—rich, savory, and overflowing with hearty goodness. With its slow-simmered meats, tender vegetables, and bold seasonings, this stew strikes a perfect balance between rustic charm and crowd-pleasing comfort.
Ingredients Overview
What sets Brunswick stew apart is its trio of meats—chicken, beef, and optionally turkey for a lighter touch. Each protein brings its own texture and depth: chicken offers mild tenderness, beef provides bold richness, and turkey delivers lean heartiness. When slow-cooked together, these meats create a deeply layered broth that’s savory and full-bodied.
The vegetable medley does more than add color—it rounds out the stew with natural sweetness and texture. Carrots and celery bring aromatic brightness, bell pepper and onion form the base of flavor, and russet potatoes add body and substance. Frozen corn and lima beans go in near the end, preserving their color and texture while contributing to the stew’s robust finish.
Pantry staples like canned crushed tomatoes and both chicken and beef stock provide a rich liquid base, while Worcestershire sauce adds a savory tang that ties the whole dish together. A few dashes of hot sauce served on the side give eaters control over the heat level, making it customizable and crowd-friendly.
Step-by-Step Cooking Method
It all starts with a good sear. Each piece of meat is seasoned and browned in hot oil until it develops a deep, flavorful crust. This step is essential—not just for taste but also for sealing in juices and adding depth to the stew’s foundation. Work in batches to avoid overcrowding the pot, which can cause the meat to steam instead of sear.
Once the beef and chicken are browned and set aside, it’s time to build the aromatic base. Onions, carrots, celery, and bell pepper are sautéed until golden and fragrant, absorbing all the rich drippings left behind. A pinch of salt draws out their moisture and enhances their sweetness. Garlic is stirred in just before the liquids, adding a final layer of aroma.
Return the seared meats to the pot and pour in the chicken and beef broth, followed by the crushed tomatoes. Stir well to combine. Bring the mixture to a low simmer, then cover and let it cook gently for two hours. This long simmering time allows the flavors to meld and the meats to tenderize into fork-tender perfection.
Once the meats are tender, remove the larger pieces with a slotted spoon. Shred them into bite-sized chunks and return to the pot. Add the cubed potatoes and let them simmer until soft—about 45 minutes. They absorb the bold, tomato-rich broth and help naturally thicken the stew.
Toward the end, Worcestershire sauce is stirred in to intensify flavor. Corn and lima beans are added last to maintain their bright taste and color. Let the stew cook for another 10–15 minutes to warm through and meld everything together. For a thicker finish, simmer uncovered; for a lighter feel, keep the lid on.
Recipe Tips & Frequently Asked Questions
Best practices for browning meat without overcooking
Use a heavy-bottomed pot and work in small batches. Let the beef and chicken brown undisturbed to create a rich crust.
Why large chunks of meat stay juicier during simmering
Cooking the meat in larger pieces helps it retain moisture. Shredding after simmering keeps it tender and succulent.
When and how to season for best flavor throughout
Season meats before browning, vegetables during sautéing, and adjust with salt and Worcestershire sauce at the end for the perfect balance.
How to adjust consistency depending on your preferred stew texture
Simmer uncovered to reduce and thicken the stew or add a splash of broth for a lighter, soupier consistency.
Can this stew be made ahead or frozen?
Yes. Brunswick stew tastes even better the next day and freezes well for up to three months in airtight containers.
What’s the best cut of beef for Brunswick stew?
Chuck roast is the go-to choice. It’s affordable, flavorful, and becomes incredibly tender with slow cooking. Stew meat is a convenient alternative.
Can I cook this in a slow cooker or pressure cooker?
Yes. After browning the meat and vegetables, transfer everything to a slow cooker (low for 7–8 hours) or pressure cooker (high for 45–50 minutes).
How do I thicken the stew if it’s too thin?
Let it simmer uncovered, mash some of the potatoes directly into the broth, or stir in a cornstarch slurry toward the end of cooking.
What to Serve With This Recipe
Brunswick stew pairs beautifully with classic sides like buttery cornbread, warm biscuits, or crusty farmhouse bread—perfect for soaking up every drop.
To balance its richness, try light sides like a tangy coleslaw, crisp cucumber salad, or sautéed greens. These fresh elements add contrast and texture.
For drinks, a chilled glass of sweet tea brings Southern tradition, while amber ales or a bold Zinfandel make excellent pairings for a more elevated meal.
Creative Variations
For smoky depth, try using shredded rotisserie chicken or smoked beef brisket. These shortcuts save time without sacrificing flavor.
To make it vegetarian, swap the meats for mushrooms or hearty beans like navy or pinto, and use vegetable broth as the base.
Infuse regional flavor with a splash of apple cider vinegar or a swirl of barbecue sauce. Spice lovers can toss in chopped jalapeños, cayenne, or Creole seasoning for heat.
Brunswick stew is the kind of meal that satisfies the soul—hearty, flavorful, and endlessly adaptable. With its blend of meats, vegetables, and rich broth, it’s a dish meant for sharing and savoring.
Whether served at a family feast, on a chilly evening, or prepped in advance for busy weekdays, this beef-forward version brings warmth and comfort to the table every time.
Ingredients
3–5 boneless, skinless chicken breasts
6–7 pounds chuck roast, stew beef, or another affordable cut of beef, cut into 3- to 4-inch chunks
3 tablespoons extra virgin olive oil (EVOO)
1 large onion, chopped
1 green bell pepper, chopped
2 carrots, chopped
Several celery ribs, chopped
5 garlic cloves, peeled and minced
1 quart chicken stock or broth
1 quart beef stock or broth
1 (28-ounce) can crushed tomatoes
2 large russet potatoes, peeled and cut into chunks (if using new potatoes, peeling is optional)
1 (16-ounce) bag frozen corn
1 (14-ounce) bag frozen lima beans
4–8 tablespoons Worcestershire sauce, to taste
Salt and freshly ground black pepper, to taste
Tabasco or hot sauce, for serving
Instructions
In a large Dutch oven or heavy-bottomed soup pot (at least 8 quarts), heat the olive oil over medium-high heat. Generously season the chicken and beef with salt on all sides. When the oil is hot and shimmering, begin browning the meat in batches. Take care not to overcrowd the pot—this ensures a proper sear and prevents steaming. Allow each side of the meat to develop a rich, golden crust before turning. Transfer the browned meat to a large bowl and set aside.
In the same pot, add the chopped bell pepper, onion, carrots, and celery. Sauté for 5 to 7 minutes, stirring occasionally, until the vegetables are soft and beginning to brown. If needed, add a bit more oil to prevent sticking. Sprinkle with a pinch of salt to enhance their flavor.
Stir in the minced garlic and cook for about 30 seconds, just until fragrant. Return the seared beef and chicken to the pot, then pour in both the chicken and beef stocks. Add the crushed tomatoes and stir thoroughly to combine. Bring everything to a gentle simmer, cover, and reduce the heat. Let the stew simmer slowly for 2 hours, allowing the flavors to meld and the meats to become fall-apart tender.
After 2 hours, uncover and remove the larger meat pieces with a slotted spoon. Using forks or tongs, shred the meat into bite-sized portions. Return the shredded meat to the pot and bring the stew back to a strong simmer.
Peel and cube the potatoes into pieces roughly the size of the meat chunks. Add them to the stew and simmer for about 45 minutes, or until tender and cooked through. Once the potatoes are ready, stir in the Worcestershire sauce and season to taste with salt and pepper. Add more Worcestershire if you prefer a deeper, tangier finish.
Stir in the frozen corn and lima beans, mixing well. Let the stew continue to simmer for at least 10 more minutes to heat everything through and allow the flavors to come together. Simmer longer if you prefer a thicker, richer texture.
Taste once more before serving and adjust seasoning as needed. Ladle the stew into bowls and serve hot with crusty bread or cornbread, and a bottle of hot sauce nearby for those who want a spicy kick.
Traditional Brunswick Stew Recipe
Ingredients
- 3 –5 boneless skinless chicken breasts
- 6 –7 pounds chuck roast stew beef, or another affordable cut of beef, cut into 3- to 4-inch chunks
- 3 tablespoons extra virgin olive oil EVOO
- 1 large onion chopped
- 1 green bell pepper chopped
- 2 carrots chopped
- Several celery ribs chopped
- 5 garlic cloves peeled and minced
- 1 quart chicken stock or broth
- 1 quart beef stock or broth
- 1 28-ounce can crushed tomatoes
- 2 large russet potatoes peeled and cut into chunks (if using new potatoes, peeling is optional)
- 1 16-ounce bag frozen corn
- 1 14-ounce bag frozen lima beans
- 4 –8 tablespoons Worcestershire sauce to taste
- Salt and freshly ground black pepper to taste
- Tabasco or hot sauce for serving
Instructions
- In a large Dutch oven or heavy-bottomed soup pot (at least 8 quarts), heat the olive oil over medium-high heat. Generously season the chicken and beef with salt on all sides. When the oil is hot and shimmering, begin browning the meat in batches. Take care not to overcrowd the pot—this ensures a proper sear and prevents steaming. Allow each side of the meat to develop a rich, golden crust before turning. Transfer the browned meat to a large bowl and set aside.
- In the same pot, add the chopped bell pepper, onion, carrots, and celery. Sauté for 5 to 7 minutes, stirring occasionally, until the vegetables are soft and beginning to brown. If needed, add a bit more oil to prevent sticking. Sprinkle with a pinch of salt to enhance their flavor.
- Stir in the minced garlic and cook for about 30 seconds, just until fragrant. Return the seared beef and chicken to the pot, then pour in both the chicken and beef stocks. Add the crushed tomatoes and stir thoroughly to combine. Bring everything to a gentle simmer, cover, and reduce the heat. Let the stew simmer slowly for 2 hours, allowing the flavors to meld and the meats to become fall-apart tender.
- After 2 hours, uncover and remove the larger meat pieces with a slotted spoon. Using forks or tongs, shred the meat into bite-sized portions. Return the shredded meat to the pot and bring the stew back to a strong simmer.
- Peel and cube the potatoes into pieces roughly the size of the meat chunks. Add them to the stew and simmer for about 45 minutes, or until tender and cooked through. Once the potatoes are ready, stir in the Worcestershire sauce and season to taste with salt and pepper. Add more Worcestershire if you prefer a deeper, tangier finish.
- Stir in the frozen corn and lima beans, mixing well. Let the stew continue to simmer for at least 10 more minutes to heat everything through and allow the flavors to come together. Simmer longer if you prefer a thicker, richer texture.
- Taste once more before serving and adjust seasoning as needed. Ladle the stew into bowls and serve hot with crusty bread or cornbread, and a bottle of hot sauce nearby for those who want a spicy kick.
