Brunswick Stew Recipe -
Brunswick Stew Recipe
  • READY IN 3 hr

Brunswick Stew

Recipe by  

"This recipe has been in my family for many years, ever since we moved to Georgia over 30 years ago. It consists of chicken and salt pork with potatoes, beans and other vegetables. It's both hearty and delicious."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    1 hr
  • COOK

    2 hrs

    3 hrs


  1. In a large pot over high heat, combine the salt pork, chicken and water and bring to a boil. Reduce heat to low, cover and simmer for 45 minutes, or until chicken is tender.
  2. Remove chicken and allow to cool until easy to handle. Remove meat and discard the skin and bones. Chop meat into bite size pieces and return to the soup.
  3. Add the potatoes, onions, tomatoes, corn, lima beans, Worcestershire sauce, salt and ground black pepper. Stir well and simmer, uncovered, for 1 hour.
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Reviews More Reviews

Most Helpful Positive Review
Dec 09, 2003

needs a can of tomato paste.

Most Helpful Critical Review
Dec 10, 2010

If you are looking for a southern style Brunswick stew, you will be highly disappointed. If you follow the receipe without doctoring, you get a stew that is the same color as chicken and rice soup and a taste that is just very plain. Doctored it up by adding pork tenderloin, BBQ sauce, Frank's Hot Sauce, tomato puree, a can of tomato soup and several other spices becasue it was very bland and just the wrong color. I would call this a northerner's interpretation of a deeply southern dish. Get a different recipe if you are looking for a Brunswick stew similar to those served in southern BBQ joints

Aug 20, 2003

Quick and easy version of this time-honored dish from the South!

Feb 26, 2005

This stew has so much flavor. The store didn't have the salt pork, so I substituted it with several slices of bacon. I put three slices for the initial boil, then put another slice in for the last hour. Excellent

Jun 21, 2003

I have made a lot of stews over the years and this is as good as any I have ever made.

Aug 26, 2003

This was very good. I substituted salt pork with virginia bacon and the lima beans with blackeye peas. I omitted the corn, and added diced green bell pepper and beans. Definitely a keeper!

Jan 09, 2005

I used meat from a smoked boston butt to make this. I also used canned potatoes and added some BBQ sauce to thicken and give more flavor. It turned out great!

Oct 23, 2004

I made a huge pot of this for a dinner I cooked at the church last night. I had a bunch of barbqued chicken left from a previous dinner and I boiled this to make it easier to remove from the bone. I used this liquid as the base for my stew. The only other thing I did different was I used canned potaoes and chopped them up and I used speckled butter beans instead of lima beans. Everyone raved about it and the entire pot was consumed. I increased the recipe to feed 50 people. I will diffently be making this again.


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  • Calories
  • 368 kcal
  • 18%
  • Carbohydrates
  • 25.9 g
  • 8%
  • Cholesterol
  • 71 mg
  • 24%
  • Fat
  • 17.1 g
  • 26%
  • Fiber
  • 4.2 g
  • 17%
  • Protein
  • 27.9 g
  • 56%
  • Sodium
  • 496 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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