One story claims Brunswick stew originated in Virginia, when in the early 1800s Dr. Creed Haskins, a Virginia state legislator, asked for a squirrel stew from “Uncle Jimmy” Matthews to feed people attending a political rally. Brunswick, Georgia residents claim their stew is the original. It’s just as likely the stew—at least a very similar version—was created much earlier. With the original ingredients of game (usually squirrel) and corn, and long simmering over an open fire, it’s typical of early American native dishes.
Brunswick stew is now most commonly made with chicken, or a combination of several meats, which might include rabbit, beef, and pork. Onions, corn, and tomatoes are usually included, and many recipes call for lima beans, peas, and/or okra.
This version uses typical ingredients and can be cooked on the stovetop or in a slow cooker. It’s a versatile stew. Add more stock or another can of tomatoes if you like, or add some diced leftover ham instead of or in addition to the pork.
PrintBrunswick Stew (Slow Cooker or Stovetop)
This hearty stew is a tradition in at least three Brunswick Counties: Georgia, North Carolina, and Virginia. This version uses typical ingredients and can be cooked on the stovetop or in a slow cooker.
- Prep Time: 20 minutes
- Cook Time: 6 Hours *
- Total Time: 0 hours
- Yield: 8 servings 1x
- Method: Slow Cooker
- Cuisine: Southern
Ingredients
- 4 tablespoons butter
- 1 large onion, chopped
- 4 cloves garlic, minced
- 3 cups diced red-skinned potatoes
- 1 to 2 cups frozen baby lima beans or butter beans
- 2 cups frozen corn kernels
- 2 to 3 cups chicken stock, preferably unsalted
- 1 can (14.5 ounces) diced tomatoes
- 1 1/2 cups barbecue sauce, your favorite brand
- 2 teaspoons Worcestershire sauce
- 1 tablespoon brown sugar, packed
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon ground cayenne pepper, or to taste
- 1/2 teaspoon freshly ground black pepper
- 3 cups cooked chopped boneless chicken thighs
- 2 cups cooked shredded pork butt or shoulder or leftover pulled pork
Instructions
Crockpot
- In a large skillet over medium heat, melt the butter. Add the chopped onion and cook until the onion is translucent; add the garlic and cook for 1 minute longer.
- Put the onion mixture in the slow cooker along with the potatoes, lima beans, corn, and 2 cups of chicken stock. Cover and cook on LOW for 6 hours, or until the vegetables are tender
- Add the remaining ingredients to the slow cooker. Cover and cook on LOW for about 30 to 45 minutes longer.
Stovetop
- In a Dutch oven over medium heat, melt the butter. Add the chopped onion and cook until the onion is translucent; add the garlic and cook for 1 minute longer. Add the potatoes, lima beans, corn, and chicken stock. Bring to a simmer. Cover and cook over low heat for about 30 minutes, or until the vegetables are tender.
- Add the remaining ingredients and bring to a simmer. Cook over low heat, uncovered, for about 15 to 20 minutes.
Notes
The stew will take about 6 hours in the slow cooker, or approximately 50 minutes simmered on the stovetop.
