Finished product

Brunswick Stew

Brunswick Stew has been one of my favorites since I was a kid!! I like it so much that I’m happy going to a barbecue joint and skipping all the other food in favor of the stew! The trouble with cooking it is that there are so many variations and everyone has their own preferences.



I’ve tried to cook it a few times but I couldn’t find the right combination that I really liked. I know I don’t like versions that include lima beans or peas so I’ve stayed away from those. There’s also some that are closer to the consistency of soups and I’m not a big fan of those either.


The first time I made Brunswick Stew I did it with potatoes which I didn’t end up really liking in the finished product. When I made it this time, I decided to just build my own recipe because I couldn’t find one that I really liked.

Adding the sauce and meat

I really like this recipe because it starts with a mirepoix which is a great way to build flavor and start any recipe. I also learned doing half barbecue sauce and half ketchup is a really good way to add the flavor but not let it overpower the recipe.

Adding the rest of the ingredients

This recipe appears your adding too much stock at first but it helps so it can stew and cook off all that stock over the course of the cooking time.

All the way done

Some people like their stew thicker than others so you can really pull this off the heat whenever it hits your desired consistency. It goes really well with some saltines or oyster crackers crumbled in.

Brunswick Stew

Makes enough for 6-8


  • 3 cups cooked chicken, chopped
  • 3 cups cooked pork, chopped or pulled
  • 2 Tbsp butter
  • 2 stalks celery, diced
  • 1 carrot, diced
  • 1 sweet onion, finely diced
  • 1 large garlic clove, minced
  • 1 tsp Kosher salt
  • 1 tsp pepper
  • 1/2 tsp Crushed red pepper
  • 3 Tbsp Worcester sauce
  • 1/2 cup Barbecue sauce
  • 1/2 cup Ketchup
  • 1 15 oz can sweet corn, drained
  • 1 15 oz can cream style corn
  • 1 28 oz can whole tomatoes, tomatoes roughly chopped
  • 2 15 oz cans chicken stock
  • 1/2 tsp Hot sauce (double if you want a kick)


  1. Heat butter in large Dutch oven over medium-high heat. Add onions, celery, and carrots. Stir to coat and add garlic. Saute for about four to six minutes stirring occasionally.
  2. Turn down heat to medium. Add salt, pepper, crushed red pepper, and Worcester sauce. Saute for one to two more minutes.
  3. Add the barbecue sauce and ketchup and give everything a good stir to coat. Add chicken and pork and saute for three to four minutes.
  4. Add tomatoes, corn, stock, and hot sauce. Stir it all together and bring to a simmer. Simmer for two to three hours until your preferred consistency.
  5. Enjoy!


Here are some resources I used when putting together my recipe.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s